The day is coming when a single carrot, freshly observed, will set off a revolution. ~ French post-impressionist painter Paul Cezanne, who never painted a carrot
Carrots are a root vegetable. The taproot is most often eaten, though the greens are also tasty.
Carrots are native to Europe and southwest Asia. Carrots naturally have a purple hue. The north Indian carrot is raspberry colored.
Carrots were first grown for their aromatic leaves and seeds. The modern carrot originated in Afghanistan 1,100 years ago. The domestic carrot has been selectively bred to enlarge the taproot and make it less woody.
Orange carrots first appeared in the Netherlands in the 17th century. They were bred to reduce bitterness and improve texture.
Carrots are an excellent source of vitamin A and are rich in antioxidants and minerals.
Carrot juice offers the most nutritious consumption. Only 3% of the carotenoids are released by eating a raw carrot.
So-called “baby carrots” sold in supermarkets are simply carrot pegs, not nubile taproots.