🥕 Carrot

Daucus carota

A crunchy root vegetable that grows down under the soil, usually bright orange.

Long and pointed like a cone, bright orange, with feathery green leaves on top.

Sweet and crunchy when raw, and soft and even sweeter when cooked.

Packed with beta-carotene, which your body turns into vitamin A to help your eyes and skin.

Eat them raw as sticks, grated in salad, boiled, roasted, or blended into soup.

Grown from tiny seeds in loose soil; the part we eat is the swollen root pulled from the ground.

Available all year, but sweetest in the cool months of fall and winter.

First grown long ago in the area near Afghanistan, where early carrots were purple and yellow.

Orange carrots became popular only a few hundred years ago; before that most carrots were purple or white.

Try dipping carrot sticks in hummus or yogurt for a crunchy, healthy snack.