Popular selection. Good vigour for early bunching or late crop, sowing March to August. Smooth skin, cylindrical roots.
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.
Carrots grow well with lettuce and chives but dislike dill. They also grow badly with potatoes, kohl rabi, fennel and cabbages.
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.