Heirloom & Perennial Ltd

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Daucus carota, Carrot - Paris Market Atlas


Early variety with almost round roots. Nice quality and colour. 

Cultivated carrot roots are a rich source of beta-carotene, which is converted to vitamin A by the liver. When used as a regular item in the diet the roots improve eyesight and skin health, and also have anti-cancer effects. A wonderful cleansing medicine, it supports the liver and stimulates urine flow and the removal of waste by the kidneys.

Plants grow best at a mean temperature of 16 - 18°c. At temperatures above 28°c top growth is reduced and the roots become very strongly flavoured. At temperatures below 16°c the roots become long and tapered and are pale in colour. The leaves are moderately susceptible to frost but the roots are much hardier and can safely be left in the ground in the winter in most areas, so long as pests such as slugs or root fly are not a problem. If dug up for storage, the roots can be kept for up to six months at 0 - 1°c and high relative humidity.

Prefers a good light warm well-drained soil and plenty of moisture.

Carrots grow well with lettuce and chives but dislike dill. They also grow badly with potatoes, kohl rabi, fennel and cabbages.

Edible uses

Root - raw or cooked. The roots of well-grown plants are crisp, sweet and juicy, they are very nice raw and are also cooked as a vegetable or added to soups, stews etc. The grated root is a tasty addition to the salad bowl. The juice can be extracted from the root and used as a health-promoting drink. The root is very rich in carotene, which is transformed by the body into vitamin A when it is eaten. The root is sometimes ground into a powder and used in making cakes, bread etc.

The roasted root is a coffee substitute.

Carotin, extracted from the roots, is used as an orange-yellow food dye.

Leaves - raw or cooked. A very strong flavour, they can be added in small quantities to mixed salads. The leaves contain an oil that is rich in vitamin E, they are sometimes used as a flavouring in soups.

An essential oil from the seed is used as a food flavouring.


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