Ten Facts About Carrots

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1. The carrot (Daucus carota sativus), is a biennial plant which is usually grown for it's edible tap root which is eaten at the end of the first season.

2. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia, thought to originate in Afghanistan.

3. Carrots can be eaten raw, cooked or made into juice.

4. Carrots are usually orange, although are available in red, purple, yellow and white varieties.

5. Carrots can be preserved by making into chutney, jam or marmalade.

6. Carrots have a pectin level of approximately 1.4%

7. Carrots are best stored in the vegetable drawer in the fridge but first remove the greens, as they will deplete the carrot of both moisture and nutrients. Don't use a plastic bag, as this can lead to rotting, use a paper one instead. For the best taste and nutrients use carrots within one to two weeks.

8. You can freeze carrots if you blanch them first. Small and tender carrots freeze best, remove the tops, wash and peel, cut large carrots into thin slices, cubes or strips. Blanch whole carrots in boiling water for a minimum of 5 minutes, slices, cubes or strips only need 2 minutes. Drain, cool and freeze as quickly as possible.

9. If you grow your own carrots, you can overwinter them in the ground if your soil is well drained. If lifted from the ground they can be stored in layers of moist sand in boxes, in a frost-free, dark place such as a shed or cellar. More information at the RHS website.

10. Masses of information can be found about carrots at the highly informative carrot museum website.