Carrots

Carrots are a very old plant. Fossil records show that fossil pollen of 55 million years ago belonging to the carrot family. The wild carrot, from which all cultivated carrots have come, is a noxious weedy plant. It was first used 5,000 years ago in Afghanistan as a pale, black, red, green, or purple root. 

The carrots enjoyed by the early Romans were yellow or white. The familiar orange carrot was not known until the 1500's in Holland when patriotic farmers bred the carrot to grow in the color of the House of Orange by crossing the yellow and the red carrots, thus giving us the vegetable that is rich in carotene. 

The Greeks called the carrot "philtron' and considered it to be a 'love medicine' and it was touted as an aphrodisiac. China, India and Japan had established the use of carrots as a staple by the 13th century, spreading on to Europe and England where they were valued no only as food, but the fragrant leaves were used to decorate and also worn on hats and clothing. 

The carrots that we see in the store are far removed from what they were a mere 70 years ago. They have been hybridized to produce the short, wide, blunt root that makes a superior product without the waste of the long tapered root of its ancestors. 

Carrots are considered to be 'the best' vegetable for balanced nutrition. Many treatments for chronic disease such as cancer and arthritis use the regular consumption of large quantities of carrot juice as an important part of the treatment protocol. Carrots are famous for their high vitamin A content. They are also rich in vitamin C. 

If you have the good fortune of having a garden plot, carrots will keep in the ground all winter. Otherwise, they can be stored in dry sand in a 'root cellar', which is, for city folk, a cool dark place set aside for winter storage of root crops.

R.B.

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