Bunched carrots Grown by James Foskett at Woodbridge, Suffolk

£1.85 / 500g


Fresh young carrots, straight from the fields, bunched with their leafy tops. It?s taken us many years of trialling, testing and tasting to choose our favourite varieties ? a bit wonky perhaps, but full of carroty flavour. These tender summer roots are best enjoyed raw or lightly cooked. And don?t forget to use the leafy fronds!

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Country of origin

Grown in
  • The UK

How to prepare

As soon as your carrots arrive, twist off the leafy tops; they draw moisture from the roots, turning them floppy. Keep the tops fresh in a glass of water, like cut flowers, and use sparingly in salads, as a garnish, or whizzed into pesto along with a leafy herb such as parsley or basil. No need to peel ? just give your carrots a scrub. Try them raw in salads or as a quick crudit? snack. They are also happy roasted, braised, steamed, stir-fried or boiled ? just don?t overcook them into mush. They?ll cook quicker than standard carrots.


Bunched carrots can be kept in the fridge or in a cool veg rack. Twist off the tops before storing, as they draw moisture away from the carrot, turning them floppy and bendy.

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