Blog Posts:
Carrots
Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace. This wild ancestor is also a taproot crop but has a white root. For thousands of years, the carrot was not a popular vegetable because it had a woody texture and was difficult to eat. A subspecies of this plant has been selectively bred over centuries to produce the crisp and sweet garden vegetables that we eat today. Today the largest producers of carrots are China, the United States, Poland, Japan, and France.
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Fun Facts:
Eating too many carrots can make your skin turn yellow. This is caused by the carotene in carrots. Don’t worry, this is not dangerous at all.
Carrots are not just orange, some varieties are white, yellow, purple, and even black.
You can eat the leafy green tops of carrots. Try putting them in pesto.
Carrots will taste sweeter after a light frost—the cold converts some of the vegetable starches into sugar
When stored correctly, carrots can last for several months or even over winter.
Carrot seeds are tiny, about the size of the tip of a sharpened pencil!