Daucus Carota L. var. Sativa (Umbelliferae)
It is a hardy biennial with a swollen tap root. The leaves are feather-like, variously dissected, borne on long petioles that are often sheathed at the base. Flowers borne in compound terminal umbels are small and white.
Origin
It is of ancient cultivation in the Mediterranean. The Romans ate it as 'pastinaca', a
name that was later transferred to parsnip when carrot became 'carota'. It is native to
Europe, Asia and North Africa, the wild plant being Daucus carota. Through patient
cultivation and selection by Vilmorin, the wild English carrot with a pale almost white
and rather fibrous roots, was transformed to the modern yellow forms.
Health benefits: helps protect against cancer, especially
lung cancer; can lower blood cholesterol, helps guard against food poisoning.
Carrots have a high nutritive value being a good source of calcium and carotene (Vitamin A precursor). Carrots are cut into pieces and eaten after boiling or steaming. But done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook it whole and then cut up. Grated raw carrot is included in vegetable salads, or eaten by itself.
Storing
To keep carrots crisp, store them in the warmest part of the fridge or in a cool
larder.