Carrots Orange Coreless Root

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Carrots orange coreless root. Easy to ESCRIPTION grow. An excellent all-around ULTIVATION The carrot is a carrot for cooking, canning, A hardy root root vegetable, baking and juicing. 75 days to vegetable which usually orange or maturity. grows well in deep white, or red-white blend in Carnival Blend. Just like the cool soil. Carrots take about 3 color, with a crisp texture when popular orange carrots, red, weeks to show themselves and fresh. The edible part of a purple, white and yellow carrots the first leaves look like grass in carrot is a taproot. It is a contain plenty of vitamin A and hotter or dry areas. Water well domesticated form of the wild other healthful nutrients. 75 days before seeding then cover with carrot Daucus carota native to until maturity. boards to maintain the Europe and Southwestern moisture and cool soil for more Asia. successful germination. Over Cosmic Purple is a carrot with ROPERTIES fertilised ground will produce 15 to 20cm (6 to 8in) long, Carrots are an split roots. Protect against sweet crunchy roots. The roots excellent source carrot fly. It is best to put are smooth and straight, with a of beta carotene, carrots in a different area of the sweet flavour and a slight hint which is converted in the body garden each year for four or five of spice, it matures in 65 to 70 to vitamin A. The deeper the years. days. orange colour of a carrot, the Royal Chantenay Perfect for higher the beta carotene heavier soils and containers! content. Vitamin A helps with SES The small, conical roots have night vision and also benefits With many broad shoulders and strong the skin and is great for the vegetables, foliage making them easier to immune system. cooking destroys pull when harvesting. some of their Little Finger. Popular baby Vitamins, but you can absorb carrot with a deep orange ROWTH more beta carotene from color. Tender and sweet flavor, Easy to grow. Sow cook ed car rots than from raw fresh 4" long and 1" thick. seed at a depth ones. Older carrots have a Perfect for serving whole and approximately higher quantity of sugar than great for snacks. Maturity 55 Three times the diameter of younger carrots and so taste days. the seed. Best planted at soil sweeter, but younger carrots Scarlet Nante. Classic temperatures between 8°C and have more folate, one of the B Heirloom. Bright orange 30°C. 46°F and 86°F. Space vitamins. Carrots are also a throughout, medium slender plants: 25 - 30 cm apart great source of dietary fibre. carrot. Good for juicing. Harvest in 12-18 weeks. Steamed or raw carrots are Nearly coreless 6" carrot in Compatible with: onions, tasty. They can be added to just 9 weeks! Does well in clay leeks, lettuce, sage, peas, most casserole-type dishes. soil. radishes, tomatoes, beans, Grate raw carrots and add to Tendersweet. The sweetest celery and rosemary. salads. carrot on the market. An Avoid growing with: parsnips, heirloom tapered 7" rich beetroot, dill, brassicas, fennel..

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John Stolarczyk and Jules Janick erratic growth. The purple/red pigment based Carrot is one of the most important root vegetable plants in the world. In its wild state it is a tiny, on anthocyanins turns brown upon cooking, bitter root with little appeal as a food, but years of human cultivation and domestication, with and stains hands and cookware. a helping hand from nature, has made it an extremely versatile vegetable, appearing in several The Western group evolved later and has un- colors, shapes, and sizes. Although cultivated for over 2000 years, and originally used only as a branched, carotenoid-pigmented roots that medicinal plant, the domestic carrot (Daucus carota var. sativus, Apiaceae or Umbelliferae) re- are yellow, orange or red, and occasionally mains an important world crop with production expanding rapidly in Asia. Current world annual white. The strongly dissected leaves are bright production is 27 million tonnes; the leading producing countries, China, Russia, and USA, pro- yellowish green and slightly hairy. Plants re- duce 45% of World output (FAO, 2008). The swollen taproots are eaten both raw and cooked, in quire extended exposure to low temperatures sweet and savoury dishes and it is known for its high beta-carotene content, which the body con- before bolting. The centre of diversity for the verts to Vitamin A. It also forms a major ingredient in the food processing industry, a signiﬁ cant western carrot is the Anatolian region of Asia constituent of cosmetic products and its image has long been used to symbolize healthy eating. Minor (Turkey) and Iran (Vavilov, 1926, 1951).
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