gulerødder

Gulerødder, or carrots, are edible taproots of the cultivated carrot plant, Daucus carota subsp. sativus, a member of the Apiaceae family. They are typically grown for their crisp, sweet-tasting roots, which are most commonly orange but also appear in purple, yellow, red, and white cultivars. The purple and orange pigments arise from anthocyanins and beta-carotene, the latter a precursor of vitamin A.

Most common carrot varieties include Nantes, Chantenay, and Imperator, which differ in shape and storage characteristics. Orange carrots have become the dominant color in many regions, a development linked to cultivation improvements in Europe during the 16th–17th centuries. Genetic and archaeological evidence indicate that domesticated carrots originated in Central Asia, with later spread to Europe and other parts of the world.

Cultivation requires loose, deep, well-drained soil to accommodate growing taproots. Carrots prefer temperate climates, regular moisture, and thinning to prevent crowding. Common pests include the carrot fly (Psila rosae) and nematodes. Harvesting occurs when roots reach desired size, often several weeks to months after sowing. For storage, carrots are kept in a cool, humid environment; they may be stored for extended periods in sand or damp conditions.

Nutrition and use: raw or cooked carrots are a source of dietary fiber, potassium, and beta-carotene, which the body converts to vitamin A. They are used in salads, soups, stews, and side dishes, and are also processed into juices and purees. Gulerødder are a staple vegetable in many cuisines worldwide.