Morot

Morot, commonly known in English as carrot, is a root vegetable from Daucus carota subsp. sativus in the Apiaceae family. It is one of the world’s most widely grown root crops, valued for its sweetness, crisp texture, and versatility. The typical market carrot is elongated and orange, though purple, red, yellow, and white varieties exist. The orange pigment comes from beta-carotene, a precursor of vitamin A.

Morots are annual or short-lived perennials cultivated as biennials for the edible root. They prefer loose, sandy, well-drained soil and full sun. Deep, stone-free beds reduce forked roots. Major modern varieties include long Nantes-type, Danvers-type with thicker shoulders, and shorter Chantenay-type; spherical or globe shapes appear in some markets. Seed sowing and thinning are important cultivation steps.

Nutritionally, carrots are low in fat and calories and rich in beta-carotene, fiber, vitamin K, and potassium. Beta-carotene contributes to vitamin A status, supporting vision and immune function. Carrots are eaten raw, steamed, roasted, or juiced, and feature in soups, stews, and salads. For storage, keep carrots cool and humid; remove greens to extend shelf life.

Globally, carrot production is concentrated in Asia and Europe, with China, the United States, and Poland among leading producers. Common pests include the carrot fly and nematodes; diseases such as damping-off and powdery mildew can occur. Despite challenges, the carrot remains a staple vegetable in many cuisines and agricultural systems.