These are carrot tops, the leafy greenage that comes along with your carrot bottoms when you are fortunate to have fresh carrots rather than the usual bagged. Not only are they edible but they are quite tasty with a lovely pepperiness to them. This was a new discovery for me despite all of my years of carrot enjoyment and I can't help but feel a pang of regret when I think of all the tops I've wasted out of ignorance.
Specifically you want to get to the little leaves towards the ends of your carrot greens. The stems get tough rather quickly, so you have to do a bit of trimming. I was inspired to use them by Deborah Madison, a favorite cookbook author of mine. So far my favorite application is the Carrot Top Soup from Local Flavors: Cooking and Eating from America's Farmer's Markets, but I've also seen her use them in salads and a pasta sauce, which I'll have to try next. I certainly won't be letting them go to waste in the future.
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