carrot

File:Carrot, Juliana Anicia Codex.jpg, a 6th-century AD Constantinopolitan copy of Dioscorides' 1st-century Greek pharmacopoeia. The facing page states that "the root can be cooked and eaten."Folio 312, Juliana Anicia Codex]]

The word is first recorded in English around 1530 and was borrowed from the Middle French {{lang|frm|carotte}}, itself from the Late Latin {{lang|la|carōta}}, from the ancient Greek {{lang|grc|καρωτόν}} ({{transliteration|grc|karōtón}}), originally from the Proto-Indo-European root {{PIE|*ker-}} ('horn'), due to its horn-like shape.{{cite web|title=Carrot|url=https://www.etymonline.com/search?q=carrot|publisher=Online Etymology Dictionary|date=2024|access-date=10 September 2024}} In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips. The word's use as a colour name in English was first recorded around 1670, originally referring to yellowish-red hair.

Daucus carota is a biennial plant. In the first year, energy is stored in the taproot to enable the plant to flower in its second year.{{cite web |title=Bolting in vegetables |url=https://www.rhs.org.uk/advice/profile?pid=262 |publisher=Royal Horticultural Society |access-date=21 June 2015 |archive-url=https://web.archive.org/web/20150621173236/https://www.rhs.org.uk/advice/profile?pid=262 |archive-date=21 June 2015 |url-status=live}}

Soon after germination, carrot seedlings show a distinct demarcation between taproot and stem: the stem is thicker and lacks lateral roots. At the upper end of the stem is the seed leaf. The first true leaf appears about 10–15 days after germination. Subsequent leaves are alternate (with a single leaf attached to a node), spirally arranged, and pinnately compound, with leaf bases sheathing the stem. As the plant grows, the bases of the seed leaves, near the taproot, are pushed apart. The stem, located just above the ground, is compressed and the internodes are not distinct. When the seed stalk elongates for flowering, the tip of the stem narrows and becomes pointed, and the stem extends upward to become a highly branched inflorescence up to {{cvt|60|–|200|cm|in|-1}} tall.{{harvp|Rubatsky|Quiros|Siman|1999|pp=22–28}}

Most of the taproot consists of a pulpy outer cortex (phloem) and an inner core (xylem). High-quality carrots have a large proportion of cortex compared to core. Although a completely xylem-free carrot is not possible, some cultivars have small and deeply pigmented cores; the taproot can appear to lack a core when the colour of the cortex and core are similar in intensity. Taproots are typically long and conical, although cylindrical and nearly spherical cultivars are available. The root diameter can range from {{cvt|1|cm|in|frac=8}} to as much as {{cvt|10|cm|in|0}} at the widest part. The root length ranges from {{cvt|5|to|50|cm|in|0}}, although most are between {{cvt|10|and|25|cm|in|0}}.

Flower development begins when the flat meristem changes from producing leaves to an uplifted, conical meristem capable of producing stem elongation and a cluster of flowers. The cluster is a compound umbel, and each umbel contains several smaller umbels (umbellets). The first (primary) umbel occurs at the end of the main floral stem; smaller secondary umbels grow from the main branch, and these further branch into third, fourth, and even later-flowering umbels.

A large, primary umbel can contain up to 50 umbellets, each of which may have as many as 50 flowers; subsequent umbels have fewer flowers. Individual flowers are small and white, sometimes with a light green or yellow tint. They consist of five petals, five stamens, and an entire calyx. The stamens usually split and fall off before the stigma becomes receptive to receive pollen. The stamens of the brown, male, sterile flowers degenerate and shrivel before the flower fully opens. In the other type of male sterile flower, the stamens are replaced by petals, and these petals do not fall off. A nectar-containing disc is present on the upper surface of the carpels.

Flowers change sex in their development, so the stamens release their pollen before the stigma of the same flower is receptive. The arrangement is centripetal, meaning the oldest flowers are near the edge and the youngest flowers are in the center. Flowers usually first open at the outer edge of the primary umbel, followed about a week later on the secondary umbels, and then in subsequent weeks in higher-order umbels.

The usual flowering period of individual umbels is 7 to 10 days, so a plant can be in the process of flowering for 30–50 days. The distinctive umbels and floral nectaries attract pollinating insects. After fertilization and as seeds develop, the outer umbellets of an umbel bend inward causing the umbel shape to change from slightly convex or fairly flat to concave, and when cupped it resembles a bird's nest.

The fruit that develops is a schizocarp consisting of two mericarps; each mericarp is a true seed. The paired mericarps are easily separated when they are dry. Premature separation (shattering) before harvest is undesirable because it can result in seed loss. Mature seeds are flattened on the commissural side that faced the septum of the ovary. The flattened side has five longitudinal ribs. The bristly hairs that protrude from some ribs are usually removed by abrasion during milling and cleaning. Seeds also contain oil ducts and canals. Seeds vary somewhat in size, ranging from less than 500 to more than 1000 seeds per gram.

The carrot is a diploid species, and has nine relatively short, uniform-length chromosomes (2n=18). The genome size is estimated to be 473 mega base pairs, which is four times larger than Arabidopsis thaliana, one-fifth the size of the maize genome, and about the same size as the rice genome.{{harvp|Bradeen|Simon|2007|p=162}}

File:Carrots are up (2634523693).jpg|Seedlings shortly after germination

File:Daucus carota flowers, peen 'Napoli' (1).jpg|Flowers consist of five petals, five stamens, and an entire calyx.

File:Daucus carota May 2008-1 edit.jpg|Daucus carota umbel (inflorescence). Individual flowers are borne on undivided pedicels from a common node.

File:DaucusCarota.jpg|Top view of Daucus carota inflorescence, showing umbellets; the central flower is dark red.

File:Carrots at Ljubljana Central Market.JPG|Roots at market

File:BetaCarotene-3d.png is responsible for the orange colour of carrots.]]

Polyacetylenes can be found in Apiaceae vegetables like carrots where they show cytotoxic activities.{{cite journal |last1=Zidorn |first1=Christian |author2=Jöhrer, Karin |author3=Ganzera, Markus |author4=Schubert, Birthe |author5=Sigmund, Elisabeth Maria |author6=Mader, Judith |author7=Greil, Richard |author8=Ellmerer, Ernst P. |author9=Stuppner, Hermann |display-authors=3 |title=Polyacetylenes from the Apiaceae vegetables carrot, celery, fennel, parsley, and parsnip and their cytotoxic activities |journal=Journal of Agricultural and Food Chemistry |year=2005 |volume=53 |issue=7 |pages=2518–2523 |doi=10.1021/jf048041s |pmid=15796588|bibcode=2005JAFC...53.2518Z }}{{cite journal |last1=Baranska |first1=Malgorzata |author2=Schulz, Hartwig |author3=Baranski, Rafal |author4=Nothnagel, Thomas |author5=Christensen, Lars P. |display-authors=3 |title=In situ simultaneous analysis of polyacetylenes, carotenoids and polysaccharides in carrot roots |journal=Journal of Agricultural and Food Chemistry |year=2005 |volume=53 |issue=17 |pages=6565–6571 |doi=10.1021/jf0510440 |pmid=16104767|bibcode=2005JAFC...53.6565B }} Falcarinol and falcarindiol (cis-heptadeca-1,9-diene-4,6-diyne-3,8-diol){{cite journal |last1=Garrod |first1=B. |author2=Lewis, B.G. |author3=Coxon, D.T. |title=Cis-heptadeca-1,9-diene-4,6-diyne-3,8-diol, an antifungal polyacetylene from carrot root tissue |journal=Physiological Plant Pathology |year=1978 |volume=13 |issue=2 |pages=241–246 |doi=10.1016/0048-4059(78)90039-5}} are such compounds. This latter compound shows antifungal activity towards Mycocentrospora acerina and Cladosporium cladosporioides. Falcarindiol is the main compound responsible for bitterness in carrots.{{cite journal |author1=Czepa, Andreas |author2=Hofmann, Thomas |title=Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree |journal=Journal of Agricultural and Food Chemistry |year=2003 |volume=51 |issue=13 |pages=3865–3873 |doi=10.1021/jf034085+ |pmid=12797757|bibcode=2003JAFC...51.3865C }}

Other compounds include pyrrolidine present in the leaves{{cite book |editor-last=Boyd |editor-first=O'Neil |title=The Merck Index – An Encyclopedia of Chemicals, Drugs, and Biologicals |year=2006 |edition=14th |publisher=Royal Society of Chemistry |isbn=978-0-911910-00-1}} and 6-hydroxymellein.{{cite journal |last1=Kurosaki |first1=Fumiya |author2=Nishi, Arasuke |title=A methyltransferase for synthesis of the phytoalexin 6-methoxymellein in carrot cells |journal=FEBS Letters |year=1988 |volume=227 |issue=2 |pages=183–186 |doi=10.1016/0014-5793(88)80894-9 |s2cid=86402868 |doi-access=free |bibcode=1988FEBSL.227..183K }}

Both written history and molecular genetic studies indicate that the domestic carrot has a single origin in Central Asia. Its wild ancestors probably originated in Greater Iran (regions of which are now Iran and Afghanistan), which remains the centre of diversity for the wild carrot Daucus carota. A naturally occurring subspecies of the wild carrot was presumably bred selectively over the centuries to reduce bitterness, increase sweetness and minimise the woody core; this process produced the familiar garden vegetable.{{cite book |author=Rose, F. |title=The Wild Flower Key |publisher=Frederick Warne |year=2006 |isbn=978-0-7232-5175-0 |location=London |page=346}}{{cite book |author=Mabey, R. |title=Flora Britannica |publisher=Chatto and Windus |year=1997 |isbn=978-1-85619-377-1 |location=London |page=298}}

When first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots. Carrot seeds have been found in Switzerland and Southern Germany dating back to 2000–3000 BC.{{harvp|Rubatsky|Quiros|Siman|1999|p=6}} Some close relatives of the carrot are still grown for their leaves and seeds, such as parsley, coriander (cilantro), fennel, anise, dill and cumin. The first mention of the root in classical sources is from the 1st century AD;{{harvp|Simon|Freeman|Vieira|Boiteux|2008|p=328}} the Romans ate a root vegetable called pastinaca,{{cite book |url=https://books.google.com/books?id=O-t9BAAAQBAJ&pg=RA4-PA387 |title=Encyclopedia of Food and Health |publisher=Elsevier Science |year=2015 |isbn=978-0-12-384953-3 |page=387}} which may have been either the carrot or the closely related parsnip.{{Cite book |author1=Zohary, Daniel |title=Domestication of Plants in the Old World |author2=Hopf, Maria |publisher=Oxford University Press |year=2000 |edition=3rd |page=203}}Linnaeus later used the word as a scientific name for the genus Pastinaca, which includes parsnips.

The plant is depicted and described in the Eastern Roman Juliana Anicia Codex, a 6th-century AD Constantinopolitan copy of the Greek physician Dioscorides' 1st-century pharmacopoeia of herbs and medicines, {{lang|la|De Materia Medica}}. The text states that "the root can be cooked and eaten".Folio 312, 313, 314, Juliana Anicia Codex Another copy of this work, Codex Neapolitanes from the late 6th or early 7th century, has basically the same illustrations but with roots in purple.{{cite journal |last1=Janick |first1=Jules |last2=Stolarczyk |first2=John |date=May 2012 |title=Ancient Greek Illustrated Dioscoridean Herbals: Origins and Impact of the Juliana Anicia Codex and the Codex Neopolitanus |url=https://www.researchgate.net/publication/290309500 |journal=Not Bot Horti Agrobo |volume=40 |issue=1 |pages=9–17 |doi=10.15835/nbha4017767 |doi-access=free}}

The plant was introduced into Spain by the Moors in the 8th century.{{cite book |url={{google books |plainurl=y |id=Dmky95hwKr0C |page=1071 }} |title=Encyclopedia of World Environmental History |publisher=Routledge |year=2004 |isbn=978-0-415-93735-1 |editor-last=Krech III |editor-first=Shepard |volume=3: O–Z, Index |editor2-last=Merchant |editor2-first=Carolyn |editor3-last=McNeill |editor3-first=John Robert}} In the 10th century, roots from West Asia, India and Europe were purple.{{cite news |date=May 16, 2002 |title=Carrots return to purple roots |work=BBC |url=http://news.bbc.co.uk/2/hi/science/nature/1991768.stm |access-date=December 5, 2013}} The modern carrot originated in Afghanistan at about this time. The 11th-century Jewish scholar Simeon Seth describes both red and yellow carrots,{{cite book |last=Dalby |first=Andrew |url=https://books.google.com/books?id=FtIXAe2qYDgC&pg=PA75 |title=Food in the Ancient World from A to Z |publisher=Psychology Press |year=2003 |isbn=978-0-415-23259-3 |page=75}} as does the 12th-century Arab-Andalusian agriculturist, Ibn al-'Awwam.{{cite book |last=Staub |first=Jack E. |url=https://books.google.com/books?id=qbMz7YrTBMEC&pg=PA230 |title=Alluring Lettuces: And Other Seductive Vegetables for Your Garden |publisher=Gibbs Smith |year=2010 |isbn=978-1-4236-0829-5 |page=230}} Cultivated carrots appeared in China in the 12th century,{{cite book |author=王繼先 |url=https://dl.ndl.go.jp/info:ndljp/pid/2555899/20 |title=紹興校定經史證類備急本草}} and in Japan in the 16th or 17th century.{{Cite book |date=2011-02-20 |publisher=Shufunotomo |isbn=978-4-07-273608-1 |pages=68–73 |language=ja |script-title=ja:野菜まるごと大図鑑}}

The orange carrot was created by Dutch growers. There is pictorial evidence that the orange carrot existed at least in 512 AD, but it is probable that it was not a stable variety until the Dutch bred the cultivar termed the "Long Orange" at the start of the 18th century.{{cite book |last=Greene |first=Wesley |url=https://books.google.com/books?id=KFQMt1Ww6osC&pg=PA81 |title=Vegetable Gardening the Colonial Williamsburg Way: 18th-Century Methods for Today's Organic Gardeners |publisher=Rodale |year=2012 |isbn=978-1-60961-162-0 |page=81}} Some claim that the Dutch created the orange carrots to honor the Dutch flag at the time and William of Orange,{{Cite news |date=2018-09-26 |title=How did carrots become orange? |newspaper=The Economist |url=https://www.economist.com/the-economist-explains/2018/09/26/how-did-carrots-become-orange |access-date=2019-12-16}} but other authorities argue these claims lack convincing evidence and it is possible that the orange carrot was favored by the Europeans because it does not brown the soups and stews as the purple carrot does and, as such, was more visually attractive.

Modern carrots were described at about this time by the English antiquary John Aubrey (1626–1697): "Carrots were first sown at Beckington in Somersetshire. Some very old Man there [in 1668] did remember their first bringing hither."Oliver Lawson Dick, ed. Aubrey's Brief Lives. Edited from the Original Manuscripts, 1949, p. xxxv. European settlers introduced the carrot to colonial America in the 17th century.{{harvp|Rubatsky|Quiros|Siman|1999|pp=6–7}} Outwardly purple carrots, still orange on the inside, were sold in British stores beginning in 2002.

File:Harvesting carrots.jpg, California, 1948]]

Carrots are grown from seed and can take up to four months (120 days) to mature, but most cultivars mature within 70 to 80 days under the right conditions.{{Cite web |title = Your Guide To Growing Carrots|url = http://www.rodalesorganiclife.com/garden/your-guide-growing-carrots |website = Rodale's Organic Life |access-date = 2015-12-23}} They grow best in full sun but tolerate some shade.{{cite book |last=Elzer-Peters |first=K. |title=Midwest Fruit & Vegetable Gardening: Plant, Grow, and Harvest the Best Edibles – Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota & Wisconsin |url=https://books.google.com/books?id=DSxRAgAAQBAJ&pg=PA136 |year=2014 |publisher=Cool Springs Press |isbn=978-1-61058-960-4 |page=136}} The optimum temperature is {{convert|16|to|21|C|F}}.{{harvp|Benjamin|McGarry|Gray|1997|p=557}} The ideal soil is deep, loose and well-drained, sandy or loamy, with a pH of 6.3 to 6.8.{{cite book |last=Cunningham |first=Sally Jean |title=Great Garden Companions: A Companion-Planting System for a Beautiful, Chemical-Free Vegetable Garden |url=https://books.google.com/books?id=bYOPlJt6SfAC&pg=PA196 |year=2000 |publisher=Rodale |isbn=978-0-87596-847-6 |pages=195–196 |ol=8090822M}}

Fertilizer should be applied according to soil type because the crop requires low levels of nitrogen, moderate phosphate and high potash. Rich or rocky soils should be avoided, as these will cause the roots to become hairy and/or misshapen.{{cite book |last=Abbott |first=Catherine |title=The Year-Round Harvest: A Seasonal Guide to Growing, Eating, and Preserving the Fruits and Vegetables of Your Labor |url=https://books.google.com/books?id=hTTrDQAAQBAJ |year=2012 |publisher=Adams Media |isbn=978-1-4405-2816-3 |pages=54–55 }} Irrigation is applied when needed to keep the soil moist. After sprouting, the crop is eventually thinned to a spacing of {{cvt|3|to|4|in|cm|order=flip|0}} and weeded to prevent competition beneath the soil.{{cite report |url=http://www.nda.agric.za/docs/Brochures/prodGuideCarrot.pdf |title=Production guidelines for carrot |publisher=Agriculture, Forestry & Fisheries Department: Republic of South Africa |access-date=27 July 2014 |archive-date=24 October 2020 |archive-url=https://web.archive.org/web/20201024034912/https://www.nda.agric.za/docs/Brochures/prodGuideCarrot.pdf |url-status=dead }}

{{further|List of carrot diseases}}

There are several diseases that can reduce the yield and market value of carrots. The most devastating carrot disease is Alternaria leaf blight, which has been known to eradicate entire crops. A bacterial leaf blight caused by Xanthomonas campestris can also be destructive in warm, humid areas. Root knot nematodes (Meloidogyne species) can cause stubby or forked roots, or galls.{{cite book |last=Davis |first=R. Michael |chapter=Carrot diseases and their management |editor-last=Naqvi |editor-first=S.A.M.H. |title=Diseases of Fruits and Vegetables: Diagnosis and Management |chapter-url=https://books.google.com/books?id=RypnQT5KPtkC&pg=PA398 |year=2004 |publisher=Springer |isbn=978-1-4020-1822-0 |pages=397–439}} Cavity spot, caused by the oomycetes Pythium violae and Pythium sulcatum, results in irregularly shaped, depressed lesions on the taproots.{{cite web |title=Carrot cavity spot |url=http://www.ipm.ucdavis.edu/PMG/r102100411.html |publisher=University of California Agriculture & Natural Resources |date=September 2012 |access-date=2013-03-21}}

Physical damage can also reduce the value of carrot crops. The two main forms of damage are splitting, whereby a longitudinal crack develops during growth that can be a few centimetres to the entire length of the root, and breaking, which occurs postharvest. These disorders can affect over 30% of commercial crops. Factors associated with high levels of splitting include wide plant spacing, early sowing, lengthy growth durations, and genotype.{{harvp|Benjamin|McGarry|Gray|1997|pp=570–571}}

Carrots can be good companions for other plants; if left to flower, the carrot, like any umbellifer, attracts predatory wasps that kill many garden pests.{{cite book |last=Carr |first=Anna |title=Rodale's Illustrated Encyclopedia of Herbs |url=https://books.google.com/books?id=htGD3Y7WNxwC&pg=PA112 |year=1998 |publisher=Rodale |isbn=978-0-87596-964-0 |pages=111–112 |ol=8090884M}}

File:Carrot seeds.jpg

File:Daucus carota subsp. maximus MHNT.BOT.2007.40.407.jpg ]]

Carrot cultivars can be grouped into two broad classes: "Eastern" carrots and "Western" carrots.{{cite book |last=Grubben |first=G.J.H. |title=Vegetables |url=https://books.google.com/books?id=6jrlyOPfr24C&pg=PA282 |year=2004 |publisher=Plant Resources of Tropical Africa |isbn=978-90-5782-147-9 |page=282}} A number of novelty cultivars have been bred for particular characteristics.

"Eastern" (a European and American continent reference) carrots were domesticated in Persia (probably in the lands of modern-day Iran and Afghanistan within West Asia) during the 10th century, or possibly earlier. Specimens of the Eastern carrot that survive to the present day are commonly purple or yellow, and often have branched roots. The purple colour common in these carrots comes from anthocyanin pigments.{{cite book |last1=Tiwari |first1=B.K. |author2=Brunton, Nigel P. |author3=Brennan, Charles |title=Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction |url=https://books.google.com/books?id=1FinGy626lgC&pg=PA405 |year=2012 |publisher=John Wiley & Sons |isbn=978-1-118-46467-0 |page=405}}

File:Kintoki ninjin by titanium22 in Nishiki Ichiba, Kyoto.jpg, a Japanese cultivar from Kyoto Prefecture]]

The "Western" carrot emerged in the Netherlands in the 16th or 17th century.{{cite web |title=Scientists unveil 'supercarrot' |url=http://news.bbc.co.uk/2/hi/health/7188969.stm |work=BBC News |date=15 January 2008 |access-date=2013-03-22}} There is a popular belief that its orange colour made it popular in those countries as an emblem of the House of Orange and the struggle for Dutch independence, although there is little evidence for this beyond oral tradition and the timing.

Western carrot cultivars are commonly classified by their root shape. The four general types are:

• Chantenay. Although the roots are shorter than other cultivars, they have vigorous foliage and greater girth, being broad in the shoulders and tapering towards a blunt, rounded tip. They store well, have a pale core, and are mostly used for processing.
• Danvers. These have strong foliage, and the roots are longer than Chantenay types, and they have a conical shape with a well-defined shoulder, tapering to a point. They are somewhat shorter than Imperator cultivars, but more tolerant of heavy soil conditions. Danvers cultivars store well and are used both fresh and for processing. They were developed in 1871 in Danvers, Massachusetts.{{cite web |url=http://www.carrotmuseum.co.uk/history3.html |title=Carrots History - 1700 to 1900 |website=World Carrot Museum |access-date=25 June 2023 |archive-url=https://web.archive.org/web/20220906193915/http://www.carrotmuseum.co.uk/history6.html |archive-date=2022-09-06}}
• Imperator. This cultivar has vigorous foliage, is of high sugar content, and has long and slender roots, tapering to a pointed tip. Imperator types are the most widely cultivated by commercial growers.
• Nantes. These have sparse foliage, are cylindrical, short with a blunter tip than Imperator types, and attain high yields in a range of conditions. The skin is easily damaged and the core is deeply pigmented. They are brittle, high in sugar, and store less well than other types.

Breeding programs have developed new cultivars to have dense amounts of chemically-stable acylated pigments, such as anthocyanins, which can produce different colours.{{cite journal |last1=Iorizzo |first1=Massimo |last2=Curaba |first2=Julien |last3=Pottorff |first3=Marti |last4=Ferruzzi |first4=Mario G. |last5=Simon |first5=Philipp |last6=Cavagnaro |first6=Pablo F. |display-authors=3 |title=Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry |journal=Genes |volume=11 |issue=8 |date=2020-08-07 |pmid=32784714 |doi=10.3390/genes11080906 |page=906| pmc=7465225 |doi-access=free }}{{cite journal |last1=Iorizzo |first1=Massimo |author2=Senalik, Douglas A. |author3=Ellison, Shelby L. |author4=Grzebelus, Dariusz |author5=Cavagnaro, Pablo F. |author6=Allender, Charlotte |author7=Brunet, Johanne |author8=Spooner, David M. |author9=Van Deynze, Allen |author10=Simon, Philipp W. |display-authors=3 |year=2013 |title=Genetic structure and domestication of carrot (Daucus carota subsp. sativus) (Apiaceae) |doi-access=free |journal=American Journal of Botany |volume=100 |issue=5 |pages=930–938 |doi=10.3732/ajb.1300055 |pmid=23594914 |hdl=11336/7476 |hdl-access=free }} One particular cultivar lacks the usual orange pigment due to carotene, owing its white colour to a recessive gene for tocopherol (vitamin E), but this cultivar and wild carrots do not provide nutritionally significant amounts of vitamin E.{{cite journal |last1=Luby |first1=C. H. |last2=Maeda |first2=H. A. |last3=Goldman |first3=I. L. |pmc=4596321 |year=2014 |title=Genetic and phenological variation of tocochromanol (vitamin E) content in wild (Daucus carota L. Var. Carota) and domesticated carrot (D. Carota L. Var. Sativa) |journal=Horticulture Research |volume=1 |pages=14015– |issue=1 |doi=10.1038/hortres.2014.15 |pmid=26504534 |bibcode=2014HorR....114015L }}

Carrots can be stored for several months in the refrigerator or over winter in a cool dry place. For long term storage, unwashed carrots can be placed in a bucket between dry layers of sand, a 50/50 mix of sand and wood shavings, or in soil. A temperature range of {{convert|32|to|40|F|C|order=flip}} and 90–95% humidity is best.{{cite web |url=http://www.backwoodshome.com/articles2/gist82.html |title=Successful Cold Storage |author=Gist, Sylvia |work=Backwoods Home Magazine |access-date=2013-03-21 |archive-url=https://web.archive.org/web/20110906104024/http://www.backwoodshome.com/articles2/gist82.html |archive-date=6 September 2011 |url-status=dead }}{{cite web |url=http://www.plantea.com/carrots.htm |title=What's Up Doc? Carrots! |author=Owen, Marion |work=UpBeat Gardener |publisher=PlanTea |access-date=2013-03-21}} During storage, carrots may be subject to the development of bitterness, white blush, and browning, leading to carrot losses.{{cite journal|title=Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi|journal=Trends in Food Science & Technology|date=2021|pages=88–98|volume=112|last1=Papoutsis|doi=10.1016/j.tifs.2021.03.038|first1=Konstantinos |last2=Edelenbos |first2=Merete|s2cid=233620416 |doi-access=free}} Bitterness can be prevented by storage in well-ventilated rooms with low ethylene content (for example, without ethylene-producing fruit and vegetables). White blush and browning can be countered with application of edible films, heat treatment, application of hydrogen sulfide, and ultraviolet irradiation.

In 2022, world production of carrots (combined with turnips) was 42 million tonnes, led by China with 44% of the total. Uzbekistan, the United States, and Russia were the only other countries producing over 1 million tonnes annually (table).

{{nutritionalvalue

| name = Carrots, raw

| kJ = 173

| protein = 0.93 g

| fat = 0.24 g

| carbs = 9.6 g

| fiber = 2.8 g

| sugars = 4.7 g

| calcium_mg = 33

| iron_mg = 0.3

| magnesium_mg = 12

| phosphorus_mg = 35

| potassium_mg = 320

| sodium_mg = 69

| zinc_mg = 0.24

| manganese_mg = 0.143

| water = 88 g

| vitC_mg = 5.9

| thiamin_mg = 0.066

| riboflavin_mg = 0.058

| niacin_mg = 0.983

| pantothenic_mg = 0.273

| vitB6_mg = 0.138

| folate_ug = 19

| vitA_ug = 835

| betacarotene_ug = 8285

| lutein_ug = 256

| vitE_mg = 0.66

| vitK_ug = 13.2

| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170393/nutrients Link to USDA Database Entry]

}}

Raw carrots are 88% water, 9% carbohydrates, 1% protein, and contain negligible fat (table). In a reference amount of {{convert|100|g}}, raw carrots supply 41 calories and have a rich content (20% or more of the Daily Value, DV) of vitamin A (93% DV) and a moderate amount (10–19% DV) of vitamin K (11% DV) and potassium (11% DV), but otherwise have low content of micronutrients (table).

As a common source of beta-carotene in diets, carrots are a provitamin A source; an enzyme that converts beta-carotene into vitamin A in the small intestine.{{cite web|url=https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/|title=Vitamin A: Fact Sheet for Health Professionals |date=15 December 2023|publisher=Office of Dietary Supplements, National Institutes of Health|accessdate=10 September 2024}}{{cite journal |vauthors=Tang G |title=Techniques for measuring vitamin A activity from β-carotene |journal=The American Journal of Clinical Nutrition |volume=96 |issue=5 |pages=1185S–8S |date=November 2012 |pmid=23053556 |doi=10.3945/ajcn.112.034603 |url=https://www.sciencedirect.com/science/article/pii/S0002916523030216}}

{{further|List of carrot dishes}}

{{Cookbook}}

File:Carrots of many colors.jpg

Carrots can be eaten in a variety of ways. Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.{{cite journal |author1=Hedrén, E. |author2=Diaz, V. |author3=Svanburg, U. |title=Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method |journal=European Journal of Clinical Nutrition |year=2002 |volume=56 |issue=5 |pages=425–430 |doi=10.1038/sj.ejcn.1601329 |pmid=12001013|doi-access=free }} Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne.{{cite book |author=Martino, Robert S. |title=Enjoyable Cooking |url=https://books.google.com/books?id=fGWaxCySg54C&pg=PR19 |year=2006 |publisher=AuthorHouse |isbn=978-1-4259-6658-4 |page=19 }}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }} Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make broths.{{cite book |last=Gisslen |first=Wayne |title=Professional Cooking, College Version |url=https://books.google.com/books?id=N5el9CYbEP0C&pg=PA146 |year=2010 |publisher=John Wiley & Sons |isbn=978-0-470-19752-3 |page=146}}

The greens are edible as a leaf vegetable,{{cite book |last=Donofrio |first=Jeanine |title=Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal: A Cookbook |chapter=Waste not, want not |publisher=Penguin |year=2019 |isbn=978-0-7352-1985-4 |chapter-url=https://books.google.com/books?id=baprDwAAQBAJ&q=%22carrot+tops%22&pg=PT47}}{{cite book |title=Happy in the Kitchen |author=Michel Richard |pages=74 & 76 |publisher=Artisan Books |year=2006 |url=https://books.google.com/books?id=_Lg1h2GeJMcC&q=%22carrot+greens%22&pg=PA74 |isbn=978-1-57965-299-9}} but are rarely eaten by humans; some sources suggest that the greens contain toxic alkaloids.{{cite book |author=Selene Yeager |author2=((Editors of Prevention Magazine)) |title=The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems – From Aging and Diabetes to Ulcers and Yeast Infections |url=https://books.google.com/books?id=LCOJp0NEDisC&pg=PA366 |year=2008|publisher=Rodale|isbn=978-1-60529-506-0|page=366}}{{cite book |author=Brown, Ellen |title=The Complete Idiot's Guide to Smoothies |url=https://books.google.com/books?id=0aLqKVlGZTEC&pg=PA21 |year=2012 |publisher=DK Publishing |isbn=978-1-4362-9393-8 |page=21}} When used for this purpose, they are harvested young in high-density plantings, before significant root development, and typically used stir-fried, or in salads.{{harvp|Rubatsky|Quiros|Siman|1999|p=253}} Some people are allergic to carrots. In a 2010 study on the prevalence of food allergies in Europe, 3.6 percent of young adults showed some degree of sensitivity to carrots.{{cite journal |author1=Burney, P. |author2=Summers, C. |author3=Chinn, S. |author4=Hooper, R. |author5=Van Ree, R. |author6=Lidholm, J. |display-authors=3|title=Prevalence and distribution of sensitization to foods in the European Community Respiratory Health Survey: A EuroPrevall analysis |journal=Allergy |year=2010 |volume=65 |issue=9 |pages=1182–1188 |doi=10.1111/j.1398-9995.2010.02346.x |pmid=20180791|s2cid=22718444 }} Because the major carrot allergen, the protein Dauc c 1.0104, is cross-reactive with homologues in birch pollen (Bet v 1) and mugwort pollen (Art v 1), most carrot allergy sufferers are also allergic to pollen from these plants.{{cite journal |author1=Ballmer-Weber, B.K. |author2=Skamstrup Hansen, K. |author3=Sastre, J. |author4=Andersson, K. |author5=Bätscher, I. |author6=Ostling, J. |author7=Dahl, L. |author8=Hanschmann, K.M. |author9=Holzhauser, T. |author10=Poulsen, L.K. |author11=Lidholm, J. |author12=Vieths, S. |display-authors=3|title=Component-resolved in vitro diagnosis of carrot allergy in three different regions of Europe |journal=Allergy |year=2012 |volume=67 |issue=6 |pages=758–766 |doi=10.1111/j.1398-9995.2012.02827.x |pmid=22486768|s2cid=23864612 }}

In India, carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the gajar ka halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added.{{cite book |author=Gupta, Niru |title=Cooking the Up Way |url=https://books.google.com/books?id=fNXSe1mYhg8C&pg=PA17 |year=2000 |publisher=Orient Blackswan |isbn=978-81-250-1558-1 |page=17}} Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut into thin strips and added to rice, can form part of a dish of mixed roast vegetables, or can be blended with tamarind to make chutney.{{cite book |last=Chapman |first=Pat |author-link=Pat Chapman (food writer) |title=India Food and Cooking: The Ultimate Book on Indian Cuisine |url= |year=2007 |publisher=New Holland Publishers |isbn=978-1-84537-619-2 |pages=158–230}} Since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.{{cite book |last1=Bidlack |first1=Wayne R. |last2=Rodriguez |first2=Raymond L. |title=Nutritional Genomics: The Impact of Dietary Regulation of Gene Function on Human Disease |url=https://books.google.com/books?id=27ndQDXheA8C&pg=PA321 |year=2011 |publisher=CRC Press |isbn=978-1-4398-4452-6 |page=321}} Carrot juice is widely marketed, especially as a health drink, either stand-alone or blended with juices from fruits and other vegetables.{{cite book |last=Shannon |first=Nomi |title=The Raw Gourmet |url=https://books.google.com/books?id=kFio7TeBFUIC&pg=PT33 |year=1998 |publisher=Book Publishing Company |isbn=978-0-920470-48-0 |page=33}}

The sweetness of carrots allows the vegetable to be used in some fruit-like roles. They are used grated in carrot cakes, as well as carrot puddings, an English dish thought to have originated in the early 19th century.{{cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |chapter=Carrot |title=The Oxford Companion to Food |year=1999 |publisher=Oxford University Press |isbn=978-0-19-211579-9 |pages=146–147 |url-access=registration |url=https://archive.org/details/oxfordcompaniont00davi_0}} Carrots can be used alone or blended with fruits in jams and preserves. In the European Union, there is a rule specifying that only fruits can be used in making jams; to preserve the Portuguese carrot jam delicacy (or Doce de Cenoura in Portuguese), the Council of the European Union adopted a directive that, for purposes of regulation of fruit jams and jellies, considers carrots as fruit.{{cite EU directive|serial=2001/113/EC|date=20 December 2001|description=relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption|eurlextag=32001L0113}}

Very high consumption of carrots over a long period of time can result in carotenemia, a harmless yellow-orange discoloration of the skin caused by a buildup of carotenoids.{{cite book |last1=Paller |first1=Amy S. |author2=Anthony J. Mancini |title=Hurwitz Clinical Pediatric Dermatology E-Book: A Textbook of Skin Disorders of Childhood and Adolescence |date=23 May 2011 |publisher=Elsevier Health Sciences |isbn=978-1-4377-3613-7 |url=https://books.google.com/books?id=oj82UfEB0p0C&pg=PA264 |pages=264–}}

Despite popular belief, the provitamin A beta-carotene from carrots does not actually help people to see in the dark unless they suffer from vitamin A deficiency. This myth was propaganda used by the Royal Air Force during the Second World War to explain why British pilots had improved night vision which enabled their success during nighttime air battles; in reality, it was thanks to newly adopted radar technology.{{cite web |url=http://www.scientificamerican.com/article/fact-or-fiction-carrots-improve-your-vision/ |title=Fact or Fiction?: Carrots Improve Your Vision |work=Scientific American |author=Maron DF|date=23 June 2014|access-date=17 September 2015}}

The consumption of carrots was advocated in Britain at the time as part of a Dig for Victory campaign. A radio program called The Kitchen Front encouraged people to grow, store and use carrots in various novel ways, including making carrot jam and Woolton pie, named after the Lord Woolton, the Minister for Food.{{cite web |url=http://www.carrotmuseum.co.uk/history4.html |title=Carrots in the Second World War |department=Carrot history |website=World Carrot Museum |access-date=25 June 2023 |archive-url=https://web.archive.org/web/20220906193923/http://www.carrotmuseum.co.uk/history4.html |archive-date=2022-09-06}} The British public during WWII generally believed that eating carrots would help them see better at night and in 1942 there was a 100,000-ton surplus of carrots from the extra production.{{cite web |url=http://www.smithsonianmag.com/arts-culture/a-wwii-propaganda-campaign-popularized-the-myth-that-carrots-help-you-see-in-the-dark-28812484/|title=A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark|access-date=7 July 2017}}

• {{Annotated link|Carrot and stick}}
• {{Annotated link|Carrot fly}}
• {{Annotated link|Carrot harvester}}
• {{Annotated link|Carrot seed oil}}
• {{annotated link|Turnip}}

{{Reflist|30em}}

{{Refbegin}}

• {{cite book |last1=Benjamin |first1=L. R. |last2=McGarry |first2=A. |last3=Gray |first3=D. |year=1997 |chapter=The root vegetables: Beet, carrot, parsnip and turnip |title=The Physiology of Vegetable Crops |pages=553–580 |publisher=CAB International |location=Wallingford, UK |isbn=978-0-85199-146-7 }}
• {{cite book |last1=Bradeen |first1=James M. |last2=Simon |first2=Philipp W. |year=2007 |chapter=Carrot |editor-last=Cole, Chittaranjan|series=Genome Mapping and Molecular Breeding in Plants |title=Vegetables |volume=5 |publisher=Springer |location=New York, NY |pages=162–184 |isbn= 978-3-540-34535-0 }}
• {{cite book |last1=Rubatsky |first1=V. E. |last2=Quiros |first2=C. F. |last3=Siman |first3=P. W. |title=Carrots and Related Vegetable Umbelliferae |year=1999 |publisher=CABI Publishing |isbn=978-0-85199-129-0 }}
• {{cite book |last1=Simon |first1=Philipp W. |last2=Freeman |first2=Roger E. |last3=Vieira |first3=Jairo V. |last4=Boiteux |first4=Leonardo S. |last5=Briard |first5=Mathilde |last6=Nothnagel |first6=Thomas |last7=Michalik |first7=Barbara |last8=Kwon |first8=Young-Seok |year=2008 |chapter=Carrot |title=Vegetables II |series=Handbook of Plant Breeding |volume=2 |publisher=Springer |location=New York, NY |pages=327–357 |isbn=978-0-387-74108-6 }}

{{refend}}

{{Sisterlinks|species=yes|collapsible=collapsed}}

• {{Commons-inline|Daucus carota|Daucus carota}}

{{Carrots|state=expanded}}

{{Edible Apiaceae}}

{{Taxonbar|from1=Q11678009}}

{{Authority control}}

Category:Apioideae

Category:Crops originating from Asia

Category:Daucus

Category:Edible Apiaceae

Category:Endemic flora of Iran

Category:Plant subspecies

Category:Root vegetables