How to Grow Healthy-Looking Carrots

Carrot (lat. Daucus carota) is a very well-known and widespread root vegetable. Carrots are among the oldest cultivated plants in the world. They have been known since ancient times, during which they were recommended for improving digestion and enhancing mood. Scientific research has shown that thanks to carrot consumption, tissues in the human body are strengthened, making them less susceptible to the growth of cancer cells.

Carrot is one of the oldest plants and vegetables in the world

The original homeland of the carrot is the southern part of Asia, the region of Afghanistan, Pakistan and Iran, where we can still find wild-growing forms of this well-known vegetable today. It was a known vegetable in ancient times, but in a different form than we know it today. The carrot that the Greeks and Romans used had thin, long, yellow-colored roots that had a strong aroma. During the 12th century, Arabs brought Asian red carrots to the Mediterranean and later, around the 15th century, they spread to France and the Netherlands, where they began crossing them with yellow European types.

In the 17th century, a type of refined orange carrots with blunt ends and excellent taste was created in Holland through selection, which were created in honor of the ruler William I of Orange. It was precisely this so-called national carrot that strengthened the Dutch in their fight for independence from Spain. Currently, most carrots are grown in Europe, Asia and North America. They probably came to us from France.

Even in our latitudes we can find wild forms of carrot along roads, in meadows or in wetlands. In our gardens we only grow cultivated varieties of carrot.

Anyone can manage growing carrots

Carrot, lat. Daucus carota, is a cold-loving biennial. It belongs to the carrot family (lat. Daucaceae). However, in our country it is grown as an annual vegetable. In the first year it forms roots and leaves, in the second it flowers and produces seeds.

Carrots for early harvest are sown in beds as early as March, or in April, while later varieties of carrots are planted at the turn of calendar spring and summer.

They grow well in heavy, deep soil rich in calcium. If we want to achieve their beautiful intense and vivid coloring, we must grow them in light sandy soils with higher humus content. Heavy calcareous soils with excess moisture in carrot plants will cause lighter coloring of their roots. In stony soil, the growing carrot root becomes deformed, so before planting itself it is good to remove smaller and larger stones from the rows.

Carrot is frost-resistant down to -5°C. Carrot seeds are sown in beds at a depth of 1-2 cm, at a mutual distance of approximately 15 cm (spacing) only when ground frosts have passed and the air temperature during the day reaches an average of at least 7°C. The ideal temperature for growing carrots is an average of 16°C during the day. In case of denser seed planting, the plants will not develop a sufficiently large and thick root due to lack of space.

Carrot seeds germinate at the earliest 3 weeks after sowing. Carrot seeds contain substances called coumarin, which prevent weed germination, allowing the carrot plant to secure its living space. Coumarin is also responsible for the very slow germination of seeds. When sowing carrot seeds, we ensure that carrots are planted next to onions, tomatoes, radishes, peas or sweet corn. They are highly incompatible with celery.

As needed, we hoe, weed, and fertilize the carrot bed. We also water carrots regularly, but take care not to overwater them. Carotenes form in carrots at temperatures between 15 - 21°C.

What does a healthy carrot look like?

On carrot roots, we distinguish the so-called central cylinder, which is also commonly called the heart, as well as the cambial layer and the cortical layer. An ideal root has a thin central cylinder, an indistinguishable cambial layer, and a wide cortical part with uniform structure. According to root length, we distinguish short, medium and long carrots. Medium and long carrot varieties are intended for winter storage. According to the root tip, we distinguish pointed or blunt cultivars. Carrot roots can have various colors, from whitish-yellow, through yellow, orange, red to purple. This coloring of the carrot root is caused by chlorophyll, yellow anthochlor, blue-red anthocyanins or orange-red carotenoids.

Carrots are divided into 5 types according to their root:

• Round carrot - Very early variety, used for spring forcing. This includes, for example, Parisian carrot.

• Short, conical, blunt-ended carrot - Includes fine early carrots intended for forcing and field cultivation. This includes varieties such as Chantenay, Lyon and others.

• Long, spindle-shaped carrot - This is an early to semi-early noble variety, relatively demanding in cultivation and soil quality.

• Cylindrical, blunt-ended carrot - This is a noble early to semi-early carrot, relatively demanding in cultivation, especially regarding soil quality. This includes varieties such as Delicia, Karoten, Olympia, Rubin and others.

• Long, conical, blunt-ended carrots - These are a kind of transition between cylindrical carrots and long carrots. This includes early carrots and productive storage carrots. Varieties include Stupice Medium-Long, Larosa and others.

How to Store Carrots and Other Root Vegetables

Early carrot varieties are harvested from May to July, while late varieties are collected in autumn. Before the main harvest, carrot roots should not be exposed, as they can be attacked by pests. The most common pest affecting carrots is black rot, which manifests as black, slimy spots on the root. Carrots are also attacked by carrot root flies and aphids (You can find aphid control products in our e-shop HERE). Carrots intended for storage should be harvested all at once, as early as possible.

During dry weather, carrots can become food for pests, while in rainy weather, their roots may crack. When harvesting carrots, clean the roots of coarse soil and cut the tops at a height of about 10cm. Then place them in a crate, layering them so that the head and tip are positioned side by side. Separate individual layers with a mixture of peat and sand or dry soil. Finally, cover the carrot pile, ideally with straw or hay.

Carrots are a Rich Source of Vitamins

The biological value of carrots is high. Carrots contain vitamins B1, B2, D, E, K and minerals such as calcium, magnesium, zinc, potassium, iron and iodine. They also contain fiber, glucose, lecithin and trace elements such as selenium.

The delicious taste of carrots is provided by carbohydrates, the content of which gradually decreases during growth and ripening. Young carrots are richer in sugars and proteins and contain less fiber than mature roots. The most important component of carrots is beta-carotene, with 100g of carrots containing 12.59 mg of beta-carotene. This special beta-carotene protects the organism, guards the heart and blood vessels, has anti-inflammatory effects and slows down the aging process.

In natural medicine, regular carrot consumption is recommended for digestive system disorders, hepatitis (it expels worms from the intestines), intestinal inflammation, constipation, lung and pancreatic cancer, against nervousness and for asthma. Its consumption increases our body's resistance, improves vision - especially night blindness, ensures proper retinal function, supports growth and development in children, and accelerates the healing of mucous membranes and wounds.

In the past, carrots were used to treat wounds by slicing them into rounds and placing them in the immediate vicinity of the wound, not in the wound itself, but around it. This way, people prevented inflammatory processes in small and medium-sized injuries. This method can also be used on skin that has been exposed to excessive sun - carrots will soothe irritated skin.

Carrots are a Kitchen Staple Vegetable

Carrots belong to the category of "medicinal vegetables." We consume them raw as part of vegetable salads, spreads, side dishes, and after heat treatment (steamed) as part of various dishes. Due to the tough cell walls of raw carrots, our body can only convert a quarter of the beta-carotene into vitamin A, which is why it's best to heat-treat carrots along with fat. It's known that they may contain toxic substances, which we can eliminate by peeling the carrot and cutting off its top part (the crown).

Carrot Juice Detoxifies the Liver

We prepare carrot juice by cutting half a kilo of raw peeled carrots into rounds and placing them in a pressure cooker. Pour 500 ml of water over them and add one teaspoon of oil; cook the entire mixture for 30 minutes. Blend the prepared carrots, add another 5 liters of water, 3 tablespoons of honey, and one tablespoon of citric acid. Pour the fresh and warm carrot juice into clean bottles, seal them well, and place them in a cool place after cooling.

Homemade Vegetable Seasoning Mix

To prepare homemade vegetable seasoning, we need these ingredients: 1 kg of carrots, 1 kg of parsley root, 0.5 kg of kohlrabi, 0.5 kg of celery, 0.5 kg of onions, 2 handfuls of parsley, 2 handfuls of lovage, and 1 kg of salt. Grind all types of fresh vegetables in a meat grinder and mix the ground mixture with salt.

Spread the prepared mixture on 4-5 baking trays and leave to dry. Drying will take approximately 3-4 days. Add lovage and parsley, which we have also previously ground in a meat grinder, to the dried mixture. Use the vegetable seasoning for preparing soups, for preparing and seasoning meat, and in spreads themselves.

Carrot Treat for Little Ones

Grate any amount of carrots and apples in a 1:1 ratio. Add fresh pineapple (or canned pineapple) to the prepared mixture, along with dried raisins and cranberries. Season the treat with lemon or orange juice.

Carrots (lat. Daucus carota) are the most popular and most widely grown vegetable of all. If we want to grow early carrots, we plant them in beds as early as March, at the latest in April. Seeds germinate for a long time, approximately 3 weeks. This is due to the substances they contain - coumarins. You can consume carrots fresh or, for example, steamed.

We regularly weed and hoe the carrot bed and water it if necessary. Carrots are divided into baby carrots, which are early and round with very fine flesh. Late carrots are large and typically pointed. The carrot root is used for flavoring dishes, as part of salads, or as a side dish. At the same time, we also classify it among medicinal plants mainly because of its properties - it strengthens the immune system, helps with intestinal diseases, jaundice, malnutrition, and overall body convalescence. Last but not least, it improves eyesight and thanks to its content ensures proper functioning of the retina.

Interesting Fact

It is calculated that every person should eat 9 kg of carrots per year. According to statistics published by the Research Institute of Agricultural and Food Economics in 2006, each Czech consumed an average of 9.4 kg of carrots. In our country, the annual consumption is 6.6 kg of carrots per person, and carrots are among the most frequently grown vegetables in this country.