carrot

The carrot, a root vegetable, is typically orange but comes in purple, red, white, and yellow varieties. The cultivated carrot, Daucus carota subsp. sativus, is a member of the Apiaceae family. It originated in Central Asia and the Near East, with early records in Persia. It spread to Europe by the Middle Ages, and orange modern varieties were developed in the Netherlands in the 16th–17th centuries.

Botanically a biennial grown as an annual for its storage root, the carrot's edible portion is a thick taproot. Leaves are finely divided, and the plant forms an umbel of flowers in its second year. Carrots prefer light, deep, sandy-loam soils and cool conditions; loose soil reduces forked roots. Most varieties reach harvest in about 60–90 days after sowing, depending on size and color.

Nutritionally, carrots are rich in beta-carotene, dietary fiber, vitamin K, and potassium. Beta-carotene converts to vitamin A in the body. Cooking with a little fat increases carotenoid availability. They are eaten raw, boiled, steamed, roasted, or juiced and feature in soups, stews, and salads. Fresh carrots store best in the refrigerator for several weeks; tops should be removed to extend shelf life.

Common pests include the carrot fly and soil-borne diseases; crop rotation and careful cultivation help manage problems. Carrots are widely produced in temperate regions and used in processed foods such as juices and baby foods.