Black knight carrots, botanical name Daucus carota ssp. sativus var. atrorubens Alef., belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill. The quintessential shared trait of each member of this family is that they all bear umbrella-like flower clusters at their latest stage of maturity. Major plant pigments include carotenoids, anthocyanins and other flavonoids, betalains, and chlorophylls. Black knight carrots contain the plant pigment, anthocyanin, which is directly responsible for its colouring.

Black knight carrots are readily distinguishable by their ink stained skin with variegations of orange and ivory blushing through from the root’s core. The flesh’s color is a contrasting warm yellow. Black knight carrots are typical in shape with a conical form, tapering at the root end to a point. Their texture is crunchy and firm. Black knight carrot’s flavor is memorably spicy, with notes of celery and parsley. Black knight carrots display more flavor because of their high content of anthocyanins and terpenoids and low sugar content. Black knight carrots coloring is water soluble, so cooking will pale its intense coloring.

Nutritional Value

Black knight carrots contain high levels of anthocyanins which are potent antioxidants that are being heavily researched for their potential health benefits, including anti-cancer, anti-inflammation and pain reduction as well as the potential for treating neurological dysfunctions. It is not entirely conclusive that when anthocyanins are assimilated, how they express themselves for human health benefit.

Serving Ideas

Black knight carrots are utilized primarily as a fresh eating table carrot. Excess carrots can also be canned, juiced, frozen. They can be used for any recipe, raw or cooked, simply calling for carrots. Young black knight carrots require no peeling, making them entirely edible while also requiring little prep time. They make a quintessential salad, crudite and soup ingredient. Black knight carrots pair well with other members of the Umbelliferae family especially parsnip, dill and fennel. They also pair well with bacon, butter, radishes, hazelnuts, olive oil, cheeses, especially cheddar, parmesan and pecorino, cream, ginger, cardamon, potatoes, mushrooms, garlic, shallots, tomatoes, red wine and balsamic vinegar. Black knight carrots have an inherently lower shelf-life than Western carrot varieties, thus they cannot be treated like a winter cellar vegetable. 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 unsuitable for eating.

Geography/History

Within the subspecies Daucus Carota sativus, two varieties are recognized: The Western carrot (variety sativus) and the Eastern carrot (variety atrorubens). These carrots evolved in different time periods within different geographical regions. Black knight carrots are a descendent of the Eastern wild carrot, a purple-rooted carrot native to Afghanistan in the region where the Himalayan and Hindu Kush mountains meet.

Seasons/Availability

Black knight Baby carrots are available in the winter and early spring.