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Carrots – Crunchy Favorite Vegetables

Whether carrots or carrots, the only difference is in their shape. Carrots have a short, rounded shape and carrots have a long, pointed shape. In addition to the orange root vegetables, there are also yellow, white, and purple specimens.

Origin

Even in the Stone Age, vegetables were valued as very nutritious. The wide distribution of wild forms in southern Europe and Asia suggests a vast home range on those continents. In Europe, the first orange-colored carrots were grown by French farmers in the 19th century. Before that, there were the so-called primeval carrots in violet. Today, value is again placed on the old varieties. The carrot is one of the oldest vegetables of all.

Season

Although the root vegetables are available all year round, the offer differs depending on the season. In spring and summer, you get the tender and somewhat sweet-tasting bunched carrots. You can also buy the healthy roots later in the year as so-called winter and storage vegetables. In terms of acreage and total production, carrots are among the most important vegetables in the world. In Europe, they are grown almost everywhere. Preferred in the Mediterranean region, in Germany, and in the Netherlands.

Taste

Firm, crunchy, juicy, and a little sweet – that’s how everyone likes them.

Use

Vegetables are healthiest when enjoyed as a raw vegetable salad or as a juice. The colorful vegetables also cut a fine figure in stews, soups, casseroles, or as a vegetable side dish. The mild vegetables also tolerate spicy components such as chili or ginger. Even those with a sweet tooth get their money’s worth because they can prepare juicy carrot cake from the beets.

Storage

If young carrots are not eaten straight away, remove the carrot greens and place them unwashed in the vegetable drawer for about eight days. Then they can be stored for months.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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