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Wild Carrot

Daucus carota

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Wild Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the colour orange, carrots can actually be found in a host of other colours including white, yellow, red, or purple. In fact, purple, yellow and red carrots were the only colour varieties of carrots to be cultivated before the 15th or 16th century. Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene (provitamin A). However, these delicious root vegetables are not only the source of beta-carotene but also of a wide variety of antioxidants and other health-supporting nutrients. In Elizabethian England, the fruits and leaves of carrots were used as fashion accessories and substitutes for feathers.

Planning

Difficulty
Moderate
Flowering time
Summer, Spring
Fruiting time
Summer, Spring

Harvesting

Carrots mature at around 2-4 months. Harvest when the desired maturity is reached. To store freshly harvested carrots, twist off the tops, scrub off the dirt under cold running water, let dry and seal in an airtight plastic bag.

Propagation

Seed
Make drills in the soil with a trowel or by laying an old broom handle across the ground and gently pushing down at a depth of 1 cm. Aim for 30 cm between each drill. Sprinkle your carrot seed thinly along the drill.

Special features

Pot plant
Choose a container at least 20 cm deep to allow the roots to grow.
Crop rotation
Can be used in a rotation as the root crop that follows the leaf crop.

Geography

Origin
Europe and Central Asia
Natural climate
Mediterraenean

Environment

Light
Full Sun, Partial Sun
Soil moisture
Dry
Soil type
Chalk, Clay, Loam, Sand
Soil PH preference
Neutral, Alkaline
Frost hardiness
Hardy

Uses

Medicinal
Believed by the Ancient Greeks to be a stomach tonic, it is still widely used in health drinks or juices, particularly for its high levels of vitamins (particularly vitamins A and E).
Edible
The taproot and the leaves are edible and used raw, cooked or preserved.

Personality

Family
Apiaceae
Flower colour
White and creamy yellow, White
Scent
Mild - Produces scent when unearthed

Problems

Aster Yellow Disease, Crown Rot, and Fusarium Dry Rot

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