Carrots, botanical name Daucus Carota subs. sativus, belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill. Each plant in this family has the umbrella-like flower clusters that characterize this family of plants. Baby carrots are varieties known as true baby carrots as they are bred and cultivated to be harvested immature versus manufactured baby carrots which are ground down and shaped into thumb sized carrots. Common and successful baby carrot varieties include Nantes, Five Star baby, Purple Dragon and Shin Kuroda.

Baby carrots distinguish themselves in size and flavor versus larger carrots. The roots are cylindric and tapered, coming to a point at their root’s end with green tops resembling the lacy look and grassy taste of parsley. Common baby carrots have the same brilliant orange taproots as larger carrots, yet they are more tender and on average much sweeter than their mature counterparts. Baby carrots average 3 to 5 inches in length.

Nutritional Value

Carrots are an excellent source of beta-carotene and a good source of fiber. Beta-carotene, the plant pigment that gives carrots their vivid orange color, is converted by the human body into vitamin A.

Serving Ideas

Carrots are one of the most common ingredients found in the kitchen as well as one of the most versatile and fundamental ingredients for culinary use. Young carrots require no peeling, making them a time efficient culinary asset. Baby carrots can be used in recipes raw, fresh and cooked. They are a quintessential salad, crudite and soup ingredient. Baby carrots are eaten whole fresh, pureed into sauces, roasted and fried. Baby carrots pair well with almonds, bacon, butter, radishes, cheeses, especially cheddar, parmesan and pecorino, cinnamon, cream, ginger, cardamon, potatoes, mushrooms, shallots, tomaotes and vinegar. Baby carrots will keep in cool, dry storage for up to a month. Scrub thoroughly when preparing. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them not suitable for eating.

Geography/History

All carrot varieties are descendents of a wild carrot native to modern day Afghanistan. The wild carrot, Daucus Carota, not only still grows wild but it also is not the ubiquitous orange color we associate with carrots. The wild carrot has a thin purple or white taproot with inedible above ground foliage and flowers. It is known in modernity as Queen Ann’s Lace. The Orange carrot is a Western cultivar with origins in the Mediterranean and Western Europe regions. Baby carrot varieties are cool season crops preferring soil temperatures of less than 60 degrees Fahrenheit.

Seasons/Availability

Baby carrots are available year round.