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Carrots get their orange color from beta-carotene, an
antioxidant that may protect against cardiovascular disease and cancer.
The root vegetables are also a natural source of fiber, potassium and
vitamins C and K.
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A most popular and versatile vegetable, carrots are thick, brightly colored
roots that grow underground. With emerging feathery leaves, they belong
to the
Umbelliferae family of plants that produces umbrella-like flower clusters. Relatives include
parsley, fennel,
celery and
dill.
With the exception of beets, carrots contain more sugar than any other
vegetable. They have a
crunchy texture and a flavor that can be described as sweet, mild, minty and
aromatic.
A Little Bite of History
Carrots were first cultivated in central Asian and Middle Eastern
countries back in the 7th century. With a deep purple coloring, these
original carrots looked different than the ones we know today. The
orange carrot was not developed until the 17th century when European
agriculturists began developing varieties with smoother, more pleasing
textures. Brought to the North American colonies, carrots became so
popular they were the first vegetable to be canned in the early 1800s.
Varieties
While there are many varieties of carrots, they are often categorized
into three types: Chantenay (Kuroda), Nantes and Imperator. Round and
short,
Chantenay are primarily grown by home
gardeners. The medium-length
Nantes have a uniform
diameter that make them ideal for slicing. These are commonly found at
local markets. Most large supermarkets in the United States,
however, only carry the
Imperator variety. Available in various sizes,
these are commonly packaged in one-pound cellophane bags.
Carrots packaged with the label
"baby carrots" are actually large
carrots that have been peeled and trimmed to smaller, two-inch lengths.
True baby carrots, usually sold in specialty shops or local markets,
look like actual miniature carrots with the green tops still attached.
They are commonly referred to as
Belgian or French carrots.
Buying Tips
Whether you purchase in bulk or plastic bags, look for carrots that are
firm, smooth and well-shaped. They should be a healthy, reddish-orange
color from top to bottom (carrots with a deeper orange color actually
contain more beta-carotene). If the leafy green tops have been cut off,
look at the stem ends to make sure they're not dark or black, which indicates age.
It is widely assumed that carrots sold with their green tops still on
are fresher than those sold in bags. Expect to pay a little more, and
check that the greens are brightly colored, feathery and not wilted.
Storage Tips
Hardy vegetables, carrots will keep longer than many others if stored
properly. The trick is to minimize the amount of moisture they lose. To
do this, put carrots in a plastic storage bag and keep them in the
coldest part of the refrigerator with the highest humidity. They should
keep fresh up to two weeks.
• If you bought carrots with the green tops attached, twist or cut off
before storing. The leaves actually pull moisture away from the roots.
• Remember to store carrots away from
apples, pears and potatoes as they release ethylene gas, which turns carrots bitter.
Usage Tips
Before eating, scrub carrots with a vegetable brush, or peel with a
vegetable peeler or paring knife and rinse thoroughly. Ultimately
versatile, carrots can be prepared whole, sliced into sticks
and coins or julienned into thin strips. A
food processor is handy for
shredding.
Serving Tips
While raw carrots make a great lunch box snack or crudité for your
favorite dip, cooking actually makes carrots' nutrients, including
beta-carotene, more accessible to our bodies. Add a cooking liquid such
as water, fruit juice,
chicken broth or
olive oil and
boil,
steam, microwave
or bake until just tender to bring out their natural sweetness.
Try one of our favorite carrot recipes:
Maryland's Chicken Mushroom Carrot CasseroleHoney-Glazed CarrotsCarrot Walnut Cake with Cream Cheese Frosting
