Carrots can be of orange, yellow, purple and white in color. Their flesh is juicy and crispy. It is sweet in taste. Their greens are even edible, with herbaceous carrot.
Carrots are available thorough out the year.
(summer and early fall in New England)
Carrots, scientific name is Daucus Carota subs. sativus, have an Umbelliferae family along with parsnips, fennel caraway, cumin and dill. Each plant in this family has the umbrella-like flower clusters that characterize this family of plants. Carrots are not pollinated. Carrots are root vegetable, produced by a root, midribs and greens. Carrots are cultivated at multiple stages of maturity.
Carrots are full of vitamin A of all the vegetables. Brightly orange colored carrots contains carotenoids and flavonoids, two important phytochemicals and natural bioactive compounds found in plant foods that provide several antioxidant benefits and defenses against cancer.
Diced carrots, can be used in soaps. Many soups cannot have good taste without carrot in it. Carrots fill many other recipes along with many other ingredients, included simple roasted vegetable medleys along with other winter root vegetables. Carrots are eaten raw, pureed into sauces, boiled and fried. Carrots pair well with almonds, bacon, butter, celery, cheeses, especially cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes and vinegar, especially red and white wine.
The famous French seed house, Vilmorin developed many of the types of high yielding, uniform Jumbo carrot strains known today: Bolero F1, Concerto F1, Primo F1, Siroco F1 and Tempo F1.
Both the wild and the cultivated carrots belong to the species Daucus carota. Carrots originated over 5000 years ago in present-day Afghanistan. They were first cultivated as a purple root. Natural hybrids and mutants were developed and crossed with wild and cultivated varieties. Orange carrots first appeared in Europe in the 1700's, quickly displacing other varieties and dominating the market. Carrots are a cool season crop that can tolerate average soil temperatures of 60 degrees F. Carrots are a biennial plant, reaching full maturity in their second year. Growers treat them as annuals though, plucking them from the ground before their growing cycle is complete. If left in the ground, the plant would flower and run to seed the following spring.