carrot
Sign in to saveThe carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.
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The carrot is a root vegetable that comes in many colors, with orange being the most common, and is a domesticated form of the wild carrot native to Europe and Southwestern Asia. Originally developed in Iran, carrots were first cultivated for their leaves and seeds rather than the roots we eat today.
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Article
19 sectionsContents
- Etymology
- Description
- Chemistry
- Cultivation
- Taxonomic history
- History
- Propagation
- Pests and diseases
- Cultivars
- Storage
- Production
- Uses
- Nutrition
- Culinary
- In culture
- See also
- References
- Sources
- External links
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.
The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total.