Heirloom & Perennial Ltd

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Daucus carota ssp Sativa, Carrot - Amsterdam Forcing 2


One of the earliest carrots for forcing outside or under cloches. Quick maturing, making uniform long cylindrical roots. Well suited to glasshouse or poly tunnel growing. Short foliage, good for bunching.

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.

Sow in situ in succession from February to August.

Do not transplant, this will usually cause damage to the roots and a good crop will not be obtained. Needs a well-made seed bed with a fine tilth. Prefers a good light warm well-drained soil and plenty of moisture. Plants are extremely sensitive to soil conditions, good roots can only be produced in a soil that permits easy penetration of the root.

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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