Carrots

Carrots are a root vegetable belonging to the Apiaceae family, scientifically named Daucus carota. They are most commonly orange, but varieties come in purple, red, yellow, and white. The edible part is the taproot, which stores sugars and nutrients. Carrots are cultivated for the roots, though the greens can also be eaten.

Carrot plants are biennial but are typically grown as annuals. They prefer loose, sandy soil and full sun. Roots are harvested 60 to 80 days after planting for standard varieties, or later for larger roots. Contaminants and forked roots are common in compact soils.

Wild carrots are native to Europe and southwestern Asia; cultivation dates back to ancient times. Orange carrots were developed in the Dutch Republic in the 17th century. Today carrots are produced worldwide, with major producers including China, the United States, and the European Union.

Carrots are a good source of beta-carotene, which the body converts to vitamin A; they also provide fiber, vitamin K, and potassium. They can be eaten raw, cooked, juiced, or pickled, and are common in soups, stews, and salads.

Storage and varieties: fresh carrots store best in the refrigerator and away from moisture; trimmed greens can be stored separately. Common commercial varieties include Nantes, Danvers, and Chantenay, as well as baby carrot types. Select firm roots with smooth skin.