Cultivated varieties of carrots can be shades of orange, yellow, purple and white. Their flesh is snappy and crisp. Their flavors, quintessentially earthy and sweet with notes of celery. Though carrots are most often found trimmed of their thin, dill-like foliage, their greens are equally edible.
DID YOU KNOW...
Carrots provide the highest content of vitamin A of all the vegetables. Brightly orange colored carrots contain the pigments known as carotenoids and flavonoids, two important phytochemicals and natural bioactive compounds found in plant foods that provide several antioxidant benefits and defenses against cancer.
Carrots will keep for up to several weeks when refridgerated, a unique method to prolonge them even longer is to pack them with moist sand and store in a cool but not freezing area.