An edible root, the carrot is highly valued for its sweet flavor. Carrots are eaten as a vegetable both raw and cooked. They can also be preserved by canning, freezing, or pickling. Carrots are used in a wide variety of dishes and baked goods, including salads, stews, soups, sauces, relishes, and cakes. They may also be juiced for a sweet, nutritious beverage. The scientific name of the carrot is Daucus carota.

Where carrots grow

Carrot plants are probably native to regions in Asia near Afghanistan. Today carrots grow in many parts of the world with cool to warm temperatures. They are closely related to the wild carrot, also known as Queen Anne's Lace, which grows as a weed in Europe, the United States, and other areas.

Physical features

There are several varieties of carrots. The most common varieties are orange, but there are also white, yellow, and purple carrots. Orange carrots are a rich source of a form of vitamin A, also called carotene. Small orange carrots are typically sweeter and more tender than larger ones.

Carrots vary in size and shape. Most are long and tapered, but some are round or oblong. Their texture is firm and crisp. The skin is mostly smooth, but it may be marked with horizontal wrinkles and tiny roots emerging on the sides. Delicate, fernlike leaves on long stalks grow out of the top of the carrot above the soil. The plant produces flowers after a period of cool weather with temperatures near freezing. The flowers develop on the ends of large, branched stalks to form an umbrella of tiny white or pinkish blooms. Small, spiny fruits develop from the flowers. Each fruit holds two seeds.

How carrots are grown

Carrots grow best in soil that is loose. Farmers and gardeners plant carrot seeds in rows after plowing the soil or breaking it up with a hoe. The seeds sprout in moist, warm soil. Once the plants begin to grow leaves, they are often thinned to give the roots space for growth. If a carrot root pushes up above the ground, the sun can turn it green and make the carrot taste bitter. For this reason many growers cover the orange crowns with soil until the vegetable is ready to harvest. Carrots are harvested when they are at least ¹/₂ inch (1.3 centimeters) wide at the top. They are usually dug up rather than pulled because their tops can break off. Depending on the type of carrot, they may be harvested after about 50 to 90 days.