The carrot derived from Afghanistan. Earlier the most popular carrots was the purple, white or red. Now the most popular variety is the orange.

Carrot is a swollen peel root. It contains about 8% sugars, which give it a mild and slightly sweet taste. The yellow color is due to the substance carotene,which is converted into vitamin A in the body. There are various varieties, of which some (carrots) are small and almost spherical.

Why eat and grow carrots.

Carrot is one of the most versatile vegetables found. Solid, crispy, super healthy, and then a carrot tastes great in everything from soup to juice, raw food and cake.

Carrot are rich in both potassium, iodine and dietary fiber, which promote digestion, regulate your blood sugar and prevent cardiovascular disease.

If you eat 2-4 carrot daily, it can help against bowel cancer. Carrot contains substances that can reduce tumors by 80%, shows experiments with rats.

Carrots are rich in beta-carotene, enhancing your eyes.

Carrots vary greatly in size and thus also in weight. A small carrot can weigh 45 grams, a medium-sized approx. weighs 65 grams and a large one can weigh up to 145 grams. There are only 25 calories in a medium-sized carrot.

How to keep.

New carrots are available in summer and autumm. Stored they are available all year.

Keep your carrots in cool environments, so either store them in refrigerators in a cool room. In addition, if you place the carrots in a plastic bag with holes in it, you can increase the shelf life of the carrots so that condensation can escape. Carrots can stay 2-3 weeks in the refrigerator. Maximize the carrots crispness by sipping the top off before placing the carrots in the refrigerator. Revitalize carrots that have lost their brittleness by putting them in a bowl of cold water.

Cooking and use.

New scrubs, older ones scraped or peeled. Loss: about 15%.

If the roots are small and new, tyou can eat them directly, or cut into bars (if they are little older).

But they can also be switched, baked, fried, steamed and cooked – and they spice up everything from exotic food to European classics. Due to the juiciness and sweetness of the carrots, they are also wonderful to put in both buns and cakes.

Freezing: Cut into cubes or slices and blanched for approximate 2 minutes. They lose the brittleness after thawing.

Some recipes.

Cultivation of carrots

  • Planting distance: 5 cm.
  • Row spacing: So wide that you can remove weeds between rows
  • Depth: 1-2 cm.
  • Sowing time: Spring

Four tips when you grow carrots

  1. Thin out your carrots
    It can be difficult to sow carrots at 15cm intervals. Alternatively, sprinkle the small seeds into the row and thaw as they germinate.
  1. Remove weeds around your carrots
    Of course, you can only hatch when the small green peaks are big enough.
    However, then it is important to hatch, so that the weeds do not take the nourishment.3. Saw carrots early in the season
  1. Saw carrots early in the season
    The carrot fly is malicious. Its larvae gnaw itself into the carrot and make ugly rings around your otherwise lovely carrots. You can avoid it by first doing so early in the season.
  1. Move your carrots every year
    Also, make sure you first sow carrots in the same place four years after. Then you avoid the carrot fly larvae in the ground next year.