CARROT

(Daucus carota), herbaceous, generally biennial plant of the Apiaceae family that produces an edible taproot. Among common varieties root shapes range from globular to long, with lower ends blunt to long-pointed. Besides the orange-coloured roots, white-, yellow-, and purple-fleshed varieties are known. The carrot is native to Afghanistan and neighbouring lands. Wild carrot has become distributed as a weed in Europe, the United States, and other temperate lands. Carrots were cultivated in the Mediterranean region before the Christian Era and in China and northwestern Europe by the 13th century. They are now extensively grown throughout the temperate zones. In the 20th century, knowledge of the value of carotene (provitamin A) has increased appreciation of the carrot, a rich source of the nutrient. The plants require cool to moderate temperatures and are not grown in summer in the warmer regions. They require deep, rich, but loosely packed soil. Modern machines sow the seeds thinly in bands to give room for plant development without need for thinning. An erect rosette of doubly compound, finely divided leaves develops above ground normally in the first season. The edible carrot and attached roots are below. After a rest period at temperatures near freezing, large, branched flower stalks arise. The ends of the main stalk and branches bear large compound umbels of tiny white or pinkish flowers. The seeds are one-seeded halves of small spiny fruits called schizocarps. Seeds as purchased for planting have the spines removed. Fresh carrots should be firm and crisp, with smooth and unblemished skin. Bright-orange colour indicates high carotene content; smaller types are the most tender. Carrots are used in salads and as relishes and are served as cooked vegetables and in stews and soups.