Carrot
Family Umbelliferae (or Apiaceae)
Daucus carota, the wild carrot (D. carota 1), is an erect biennial herb, up to 1 m tall, with a comparatively small tap root, finely divided leaves (D. carota 2) and a terminal compound umbel with small white flowers.
The cultivated carrot is regarded as a subspecies of the wild carrot: Daucus carota subsp. sativus, with a swollen red or orange taproot, which may be short and stumpy or long and tapering.
Distribution
The carrot is of ancient cultivation in the Mediterranean region and was known to the ancient Greeks and Romans. It became an esteemed vegetable in England in the 16th century. In the 17th century the well known orange carrots were selected from the red ones (D. carota 3), probably in Holland.
Use
Carrots are rich in carotene and vitamin A. In the temperate regions summer- and winter carrots are distinguished: the first type is sown in winter and harvested in summer; the second type (D. carota 4) is sown in May and can be harvested during the winter period, due to the good keeping qualities.
Carrots are used as a vegetable and in stews, soup and curries. Grated roots are used in salads. Carrots are also canned and made into juice. Carotene concentrates are obtained from roots as well. The seeds yield an essential oil, which is used for flavouring and in perfumery. The plant is also fed to livestock.