Carrots

Records have been found showing cultivation in prehistoric times. Carrots were originally grown for their ferny leaves, seeds, then later, for their long tap root, which is likely to have developed in Afghanistan where the bitter, wild carrot is widespread. Selective breeding introduced greater sweetness and and a less woody texture. It wasn't until the 17th/18th century that the orange colour associated with today's carrots was seen. Previous to this time, a dark red or purple carrot was commonplace. Colours as diverse as white, yellow, red and purple are grown, but rarely seen in shops; some are retained historical varieties which had fallen out of favour, whilst some are modern carrots bred for novelty.
Carrots fall into categories depending on root shape. Small Chantenay types are short, fat carrots that have a rounded tip and a distinctive taste. These shouldn't be assumed to be 'baby' carrots, as any type of carrot can be pulled early and be named as such. The largest proportion of carrots are of a long conical type such as Imperator, being broad close to the leaves and gradually tapering down to the root. Lastly there is the Nantes type a long, cylindrical, straight carrot with a blunt rounded end and a sweet taste. Carrots can be sold with root and leaves attached, and at different stages of maturity.
Carrots when fresh should be firm and not soft or split, and the flesh should be crisp. They are a very good source vitamin C, vitamin K and potassium and beta carotene which the body turns in vitamin A. Also containing thiamine, niacin, vitamin B6, folate and manganese, they can be eaten cooked or raw and make a tasty juice. Scrubbing carrots rather than peeling them preserves the nutrients just below the skin.