Carrot Carrots are now orange, but it seems that thousands of years ago they were purple. They have had many uses from decorating ladies' hats to banquet tables and only relatively recently have they become common place in every kitchen.

Botanical Family The carrot belongs to the parsley family - umbelliferae - which also includes celery, dill, cumin, parsnips and poison hemlock. A plant with feathery leaves, the carrot is in fact the tap root of the plant.   History A purple carrot was grown in Asia at least 3000 years ago, but didn't arrive in Europe until much later. The Greeks and Romans grew them but as they weren't considered to be very healthy, they weren't grown widely.In England the wild carrot roots were used to ward off the devil. Up until this time, the carrot was mainly known only in the wild and was grown as a medicinal plant.By the 12th century the carrot began to be cultivated and used across Europe, although it was not widely used as a food until the 16th century. It was not until the 17th century that the Netherlands produced an orange carrot that retained its colour during cooking. Recipes from the 18th century are for carrot tarts and carrot puddings. Carrots have only been used as a vegetable fairly recently. Before the improvement of garden varieties, they were grown to feed cattle.Today carrots are one of the most important vegetables we eat.   Food Value Carrots are used in the kitchen throughout the year in many different ways. They are mostly used as a vegetable and in salads, although they are also often used in soups and even cakes. Carrots have considerable medicinal and nutritive properties. The carrot is an excellent source of vitamin A which ensures good night vision, healthy skin and resistance to infection; the redder the carrot the more vitamin A it contains. Carrots are also a good source vitamins B1, C and E, and of calcium and potassium.   Search our recipe database for carrot.

Bibliography Bianchini, F; Corbetta, F; et al. The Complete Book of Fruits and Vegetables [English Translation] (New York: Crown, 1976) Francis, C. The Complete Carrot [Australian Edition] (Sydney: William Collins: 1982)