![]() ![]() The Chantenay carrot has good sweet flavor and is a dependable producer, storing well. It grows well in most soils, especially heavier clay soils where thinner carrots fail to grow. This carrot has wide shoulders tapering to a long, pointed root. Here are four of my favorites.Ĭhantenay carrots originated in France more than a hundred years ago. There are many types of carrots with many color variations. Nothing beats homegrown carrots for flavor. Here’s one of our Scarlet Nantes carrots right out of the ground. Today we have hundreds of choices when it comes to choosing carrot varieties for our gardens. Our third President, Thomas Jefferson, an avid gardener, grew several varieties of carrots at Monticello. But it was the Dutch who dominated the carrot-breeding world, giving us a bounty of carrot varieties, most of a bright orange color.Ĭolonists brought carrots with them to the New World. They were soon traded and moved into other countries. These carrots were usually purple and yellow like the “new” specialty carrots sold in catalogs today. Thousands of years ago, farmers worked to refine and improve the wiry, thin, hairy, forked, and often bitter wild carrot root into a large, smooth, sweet “new” root vegetable.ĭomestic carrots were first grown in Afghanistan way back in the 10th century. Today’s carrots are a far cry from the wild carrot (Daucus carota) from which it was bred and domesticated, although domestic carrots (Daucus carota sativa) can and will cross with wild ones (Queen Anne’s lace). Admittedly, they can be a little tricky to get going but I’ll tell you a few of my secrets so you, too, can grow great carrots every single year. We always include at least four rows of carrots in our garden and I usually wish I planted more. They also contain Omega-3 and Omega-6 fatty acids. Carrots’ trace minerals are fluoride, manganese, zinc, selenium, and copper. ![]() Carrots rank well for their mineral content: calcium, phosphorus, potassium, and magnesium. ![]() They are nutritious, too, being a great source of beta carotene (vitamin A), folate, and vitamin K. They can be frozen, canned, dehydrated, or simply stored in a cool location. The carrot sprout also offers fiber it is extremely low in sodium and contains no cholesterol.Carrots are an old-time homesteader favorite. In addition, carotene and vitamin A are also plentiful in all parts of the carrot plant. Eating sprouts adds chlorophyll to your diet, which has many benefits. It’s unfortunate that there is limited information on the nutritional value of carrot sprouts, however, they do contain many of the same qualities of carrots. Dried carrot greens can be used just like fresh, adding flavor and color to anything you add them to. Add them as you would any other green (like dill or rosemary) to your cooking pot, or as a garnish when serving.Ĭarrot sprouts can be dehydrated, too, for use throughout the year. ![]() You can use your carrot sprouts in soups or stews, too. Now your sprouts are out of the garden, it’s time to enjoy them wash them carefully, then add to green salads, or even potato or macaroni salad. Using a twisting motion, remove the sprouted greens from the root, and store the baby carrots in a cool place.
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