Tender, firm juicy sweet snappy texture
The word “carrot” comes from the Latin word “carota” meaning “horn”. The words carrot and parsnip were used interchangeably throughout history to mean an edible root. In the Umbelliferae family with parsnips, cumin and dill, carrots are a root vegetable which originate in Persia. Carrots were originally purple or white, with the well-known orange carrot originating with a genetic mutation. The yellow carrot hails from 9th century Central Asia, and was introduced to America in the 1800s.
How to Serve
Baby carrots’ tender nature make them perfect for pickling, salads or crudites. They pair well with nuts, butter, cheese and cream. Try them in your favorite carrot cake recipe.
Although the roots and green tops are both edible, the root of the carrot is high in Vitamins K and B6. While only 3% of beta-carotene is released during digestion of a raw carrot, cooking can raise that percentage to over 30%. Carrots are often noted for having a role in improving night vision, but this myth likely traces back to propaganda used by the British Royal Air Force during the Second World War when carrot consumption was advocated during the “Dig for Victory” campaign.
Carrots can be stored for several weeks in a cool, moist place like your refrigerator.