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The word also names a river in Saskatchewan, Canada: see Carrot River

1 Uses

Carrots are often eaten raw, whole or shaved into salads for color, and are often cooked in soups and stews. One can also make carrot cake and carrot pudding. The greens are not generally eaten in most cultures, but are edible.

Together with onion and celeryCelery Apium graveolens L. is a biennial plant belonging to the order Umbelliferae ( Apiales) In its native condition, is known in England as smallage. In its wild state it is common by the sides of ditches and in marshy places, especially near the sea., carrots are one of the primary vegetables used in a mirepoixMirepoix is the French name (from the town) for a combination of onions, carrots and celery commonly used to flavor soups , stews and sauces, but it is not the only such combination, even in the French culinary repertoire. Other combinations include onion to make various broths. Beta caroteneCarotene is a terpene, an orange photosynthetic pigment, important for photosynthesis. It is responsible for the orange colour of the carrot, and can cause people who have consumed enough to turn slightly yellow. It does not actively contribute in photosy or VitaminVitamins are a class of essential nutrients that cannot be synthesized (either at all or in sufficient quantities) by a given organism and must be taken (in trace quantities) with food for that organism's continued good health. Humans require 13 different A, which gives this vegetable its characteristic orange colour, is thought to enhance the performance of receptors on the retina and thus improve eyesight. Carrots are also rich in dietary fibre, antioxidants, and minerals and are an alkaline food.

2 History

The carrot (Daucus carota) belongs to the Umbellifer family Apiaceae. The wild ancestors of the carrot are likely to have come from AfghanistanAfghanistan ( Dari/ Pashtu: Afgnistn is a country in Central Asia. It is bordered by Iran in the west, Pakistan in the south and east, Turkmenistan, Uzbekistan and Tajikistan in the north, and China in the easternmost part of the country. It is among the, which remains the center of diversity of varieties of D. carota. The familiar wildflower, Wild carrot, better known as "Queen Anne's Lace" is a descendent of a garden carrot; garden carrots that run to seed soon revert to their wild prototype, with a forking carroty-smelling, edible root that quickly becomes too woody and bitter to eat. Parsnips are close relatives of carrots.

Carrots or "skirrets" originally came in purple, white and yellow colours. The now synonymous orange carrot was developed in Holland as a tribute to William I of Orange during the Dutch fight for independence from Spain in the 16th century. The orange carrot, not only had a better taste but also had beta carotene making it healthier, and so all other carrots stopped being planted.

The world's largest carrot is located in Okahune , New Zealand.