General Information

Carrots are very digestible when eaten raw. They can also be boiled, roasted, steamed, or cooked into soups. Carrot greens are also edible as a leaf vegetable but are rarely utilized in food.  The wild ancestors of the carrot most likely came from Afghanistan. An early use of the carrot was for its aromatic leaves and seeds. Some relatives of the wild carrot such as parsley, fennel, dill, and cumin are still used for this purpose.  The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes.

Health Benefits

Carrots contain extraordinarily high amounts of vitamin A in the form of beta carotene. Vitamin A is an important nutrient for eye health, which helps improve night vision and prevents against macular degeneration and cataracts. Carrots are also rich in antioxidants, which decrease oxidative stress, inflammation, and damage from free radicals. As a result, carrots can help decrease the risk of certain diseases, including lung cancer, colon cancer, and leukemia.

Storing & Cooking Information

Handling: Peel with a vegetable peeler and trim off both ends.

Storing: Carrots can be stored in the fridge for several weeks with the greens removed and sealed in a plastic bag.  If carrots become limp, they are likely just dehydrated.  Place in cold water overnight in the fridge and they will crisp up.

Freezing:  Remove tops, wash and peel.  Leave baby ones whole and cut others into ¼ inch cubes, thin slices or lengthwise strips.  Blanch tiny whole ones for 5 minutes and 2 minutes for diced, slices or lengthwise strips.  Cool immediately and drain.  Leave ½ inch headroom in pack.  Seal and freeze.