Chantenay

Chantenay refers to a group of carrot cultivars known for their short, stout, conical roots. They are typically 8 to 12 cm long with broad shoulders and a blunt tip. The flesh is usually bright orange, though some selections display a lighter interior or a red core. The compact root habit makes them well suited to heavy or poorly drained soils where longer varieties struggle.

Origin and naming: Chantenay varieties were developed in France and named for the Chantenay region near the Loire River, close to Nantes. They entered commercial cultivation in the late 19th to early 20th century and became popular in temperate gardens and farms because of their tolerance for harder soils and their good storage characteristics.

Characteristics and varieties: Compared with longer Nantes or Imperator types, Chantenays are shorter and thicker with a larger shoulder. Notable cultivars include Chantenay Red Cored and other red-core selections; the group is widely grown for both fresh-market produce and processing.

Growing and harvest: They prefer deep, loose, well-drained soil but are more forgiving than longer carrots in heavier soils. Sow in early spring or late summer in suitable climates; days-to-maturity commonly range from about 70 to 90 days. Thinning and regular weed control support uniform development.

Uses and storage: Chantenay carrots are valued for versatility in the kitchen and for storage; they flavor well in cooked dishes and can be stored for several months in cool, high-humidity conditions.