Carrot
A crunchy, sweet root, available all year round thanks to how well it keeps.
- Season: all year round
- Peak season: September, October, November, December
- Botanical family: Apiaceae
History
Native to Central Asia (today’s Afghanistan), the wild carrot was first grown for its aromatic leaves and seeds. The first roots people ate were purple or yellow. The orange carrot we know today came from selective breeding in the Netherlands in the 17th century, before it spread across Europe.
Origin and growing regions
France is one of Europe’s major carrot producers. They are grown mostly in light, sandy soils that give straight, smooth roots:
- Nouvelle-Aquitaine (Landes)
- Normandy (Créances)
- Hauts-de-France
- Brittany
The “sand carrots” of the Normandy coast are famous for their fine texture and sweet taste.
Benefits
The carrot is a simple, everyday ally:
- Rich in beta-carotene: The body turns it into vitamin A, which supports healthy eyes and skin. A drizzle of oil helps absorption.
- Gentle fibre: Easy to digest, raw or cooked, and good for regularity.
- Low in calories: About 36 kcal per 100 g: a light base for soups and purées.
- Source of potassium: Helps fluid balance and muscle function.
Varieties
- Nantes: Cylindrical, sweet and with no hard core: the most common.
- Chantenay: Short and stubby, ideal for storing.
- Sand carrot: Grown in the sand of the Cotentin, very tender.
- Jaune du Doubs: An old variety, mild and slightly sweet.
- Purple: Rich in pigments, with a more peppery taste.
Zero waste
- Storing: Without the tops, in the vegetable drawer: 2 to 3 weeks. Cut off the tops as soon as you buy them, they draw water out of the root.
- Freezing: Peeled, sliced and blanched for 3 min: up to 12 months.
- Nothing goes to waste: The tops make pesto or soup, the peelings make oven-baked crisps. A limp carrot gets its crunch back in a glass of cold water.