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.