Carrot

A genus of 22 species of hairy annuals and biennials, distributed through temperate regions in both hemispheres. Only D. carota is common in cultivation, being grown as a vegetable, medicinal herb, and fodder crop. It is a coastal plant and relatively easy to identify, though care should still be taken; white-flowered members of the parsley family are notoriously difficult to tell apart, and many are highly poisonous. Daucus carota has been an important vegetable crop in Europe, N Africa, and many parts of Asia since at least Classical times, and its long history of cultivation has led to the development of the subspecies sativus. The familiar, orange-fleshed carrot is eaten mainly in Europe, but Asian varieties range from orange to yellow, white, dark red, and purple, while fodder varieties are mostly larger and yellow to white. Carrots are versatile vegetables, easily digested, and nutritious; they contain large amounts of sugar and carotene (a source of vitamin A). Including carrots regularly in the diet improves vision, especially at night.

Similar to the species, except for its large, succulent tap root. There are numerous cultivars worldwide.

Common Name:	Carrot
Botanical Name:	Daucus carota subsp. sativus
Genus:	Daucus
Family:	Apiaceae
Native Location:	Worldwide
Cultivation:	Well-drained, fertile, alkaline soil in sun or partial shade. Carrot rust fly may damage the roots. Virus disease may cause chlorosis and twisting of the leaf stalks.
Propagation:	By seed sown in spring, summer, or autumn
Harvest:	Whole plants (D. carota) are cut in summer and dried for use in infusions and liquid extracts. Seeds are collected when ripe and dried for use in infusions or distilled for oil. Roots of subsp. sativus are harvested when young or mature.
Height:	30-38cm (12-15in)
Width:	30-38cm (12-15in)
Hardiness:	Z3-10
Parts Used:	Roots
Properties:	A rich source of beta-carotene, which improves eyesight and skin health, and has anti-cancer effects.
Vitamin Content:	Vitamin A.
Medicinal Uses:	Internally, often in the form of juice, in anti-cancery diets (e.g. Gerson diet), and as raw, grated or crushed root, for threadworms in children.
Culinary Uses:	Fresh carrots are used raw in salads, (especially coleslaw), crushed for juice (especially in anti-cancer diets), or cooked as a vegetable.
Economic Uses:	Processes as a source of carotene for food supplements.
Bibliography:	The Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 191