Carrot

The carrot (Daucus carota subsp. sativus) is a cultivated plant whose edible root is orange, slender, and tapered. It belongs to the Apiaceae family, which also includes parsley, cumin, and dill. The root is usually orange in color, though varieties exist in red, purple, white, and dark purple.

Carrots are grown in many parts of the world and rank among the most widely produced vegetables. They can be eaten raw, cooked, roasted, or made into juice. The leaves and seeds are also used in some dishes.

Plant structure

The carrot is a biennial plant: in the first year it produces leaves and an edible root that stores sugar and nutrients; in the second year it produces flowers and seeds. Most growers harvest in the first year, before flowering. The flower forms an umbel, which is typical of the Apiaceae family.

History and origin

The cultivated carrot descends from a wild type found in Europe and Asia. Historians of agriculture link the origins of cultivation to Central Asia and Iran, where the dark purple and purple varieties originated. The orange varieties familiar today became established in Europe in the later centuries of agricultural history.

Nutrition

Carrots contain abundant water, fiber, and carbohydrates. They are particularly notable for beta-carotene, the orange pigment that the body converts to vitamin A. Vitamin A plays a role in eye health and immune function. Cooking and a small amount of fat can increase the body's absorption of carotenoids.

Food use

Carrots are used in soups, rice dishes, salads, and various prepared foods. Because of their natural sweetness, they are also made into some desserts and sweets. They store well when kept in a cool place with moderate humidity.