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Carrots are delicious, crunchy and nutritious vegetables grown all over the world. Edible carrots are biennial plants used in a variety of dishes and juices. Carrots are cultivated for their roots, which are highly nutritious. Carrots are rich in vitamins and minerals. Carrots are also one of the largest sources of carotene.
Carrots can be divided into early and late carrots. Seeds of early carrots are sown in early spring, as soon as the salsify has flowered. Late carrot seeds, on the other hand, are sown as soon as the jasmine has flowered.
These vegetables grow best in light to moderate soils. A sandy loam or light loamy humus soil is preferable. Carrots grow branched, small and do not survive the winter on heavy clay, wet or acidic soil. The soil in which the vegetables are grown has a strong influence on the shape and colour of the roots. Soil for carrots is fertilised with mineral fertiliser in autumn and acid soil is limed in autumn.
The carrot is a real source of health. Eating fresh carrots can improve eyesight, revitalise the skin and aid digestion. Mature carrots can be eaten fresh, canned or cooked. Carrots can also be used in salads and soups. Carrot juice is particularly tasty and nutritious. It is believed to reduce the risk of lung, breast and colon cancer. These properties of carrots are due to the presence of falcarinol, which is not found in any other vegetable.