Carrots

Carrots are a biennial root vegetable in the family Apiaceae, grown for their fleshy taproot that is most commonly deep orange but also found in white, yellow, red, and purple varieties. They are rich in beta-carotene and offer a sweet, crisp flavour that intensifies after exposure to cold. Carrots thrive in full sun in loose, deep, stone-free soil and perform best where roots can penetrate without obstruction. Varieties range from fast-maturing cylindrical types ready in 75 days to large storage roots requiring 120 days.

Growing

Direct-sow seeds 1 cm deep as soon as the soil has thawed and warmed to at least 7 °C — the warmer the soil, the faster germination. Rows can be spaced 15–50 cm apart depending on variety; thin seedlings to 2–6 cm apart in the row. A second sowing can be made late in the season so that seeds overwinter and germinate when soil warms in spring. Pre-germinate slow-germinating seeds by soaking before sowing to speed emergence. Carrots are direct-sown only; do not transplant.

Care

Keep the bed evenly moist, especially during germination, which can take up to 21 days — allow the surface to dry slightly between waterings once plants are established to encourage roots to grow deep. Feed sparingly with a low-nitrogen fertiliser; excess nitrogen produces lush tops and forked, hairy roots. Hill soil over any exposed root shoulders to prevent greening. Weed carefully around seedlings, as young carrots compete poorly with weeds. No staking required.

Harvest

Harvest when roots have reached the target size for the variety — for early types like Amsterdam Forcing this is when roots are 11–13 cm long and visibly cylindrical. Storage varieties like Longue Rouge Sang are best left until well after the tops begin to die back, when sugars have fully developed. Ease roots from the soil with a fork rather than pulling to avoid breakage. Roots left in the ground after cold nights develop a sweeter flavour. For white varieties such as White Satin, hill soil over exposed shoulders to keep the upper root pale.

In the kitchen

Eat carrots raw, grated, or sliced in salads and crudités, or cook by roasting, steaming, boiling, or adding to soups and stews. Early thin-skinned varieties are best eaten fresh; large storage types are ideal for cooking and long-keeping. White varieties are mild and slightly sweet with no beta-carotene, making them suitable for people with carotene sensitivity.

Storing

Store unwashed carrots in a cool, dark place with high humidity — in slightly damp sand or in the crisper drawer of a refrigerator. Well-matured storage varieties keep for several months under these conditions. For longer preservation, blanch and freeze or pickle in vinegar brine. Remove tops before storage to prevent moisture loss from the roots.