Carrots have been a staple in many countries for thousands of years although it is only since the 16th century that they have been orange. Earliest records show carrots were purple, later records show red, yellow and white carrots were found. It is interesting that some seed companies are now introducing a rainbow of multi coloured carrots and marketing them as new varieties!

What to look for

Choose carrots that are firm, well formed and have a good orange colour. Smaller carrots tend to be sweeter and tenderer. Spring carrots sold with the leaves attached should have leaves which are fresh and bright green.

How to keep

Provided they are stored correctly, carrots continue to provide good levels of nutrition for a reasonably long period of time. Carrots are ethylene sensitive which means they should be stored separately from ethylene producing fruits and vegetables. Carrots should be stored at 0ºC with a relative humidity of 90 - 100%.

CONSUMER STORAGE: Refrigerate in plastic bags.

Baby peeled carrots are actually larger carrots which are trimmed down to ‘baby size’ for sale. They will keep for at least a week in the fridge. As they’re already peeled, a light frosting may appear on the surface. Just soak in cold water for a while and they’ll return to their brilliant orange colour.

Nutritional value

Carrots are an excellent source of vitamin A, through á-carotene and â-carotene which are converted to vitamin A by the body. Another important phytochemical present is falcarinol as it may be responsible for some of the health benefits of carrots. Falcarinol is a substance of recent nutritional interest and one that is also present in ginseng which is a long established Chinese health remedy, One medium sized carrot supplies enough â-carotene for two days’ supply of vitamin A. Moderate amounts of vitamin C, sodium, potassium and fibre are also present. B group vitamins are also present in small but useful amounts.

How to prepare

Young carrots don't need peeling. Simply wash well or lightly scrape to ensure all soil is removed. Only old and large carrots need to be peeled. Carrots are versatile in both preparation and cooking methods. Either cut into rings, cubes, strips, chunks.

Carrots are often grated for salads, vary the size of your grater and experiment with some the more interesting coarse graters or peelers.

Ways to eat this vegetable

They can be eaten raw or cooked and are found in savoury and some sweet dishes, such as carrot cake or muffins. They can be boiled, steamed, baked, roasted, barbecued, stir-fried or micro waved. Carrots should be cooked until they're tender and depending on preference, still slightly crunchy. Cooked tender carrots may be mashed or pureed. Cooking for a short time over a high heat in a little oil, e.g. stir-frying, is probably the best way to maximise nutritional benefits.

When you can get it

All year round. Spring carrots are available mainly in the spring and summer months.


Vegetable information kindly provided by www.vegetables.co.nz