The carrot, a member of the apiaceae family, is the second most cultivated vegetable in the world after the potato. It has been farmed in Iran and Afganisthan since the 10th Century but was only introduced to Spain in the 12th Century.
The most widely consumed carrot may be primarily identifiable by its orange colour, but carrots also come in various other colours, including yellow, purple and even white – perfect for bringing an extra splash of colour to those festive dishes!
The carrot boasts various natural properties and is both antioxidant and rich in vitamins and minerals, notably including provitamin A (carotene). Its fibre content, meanwhile, encourages good bowel movement and the correct functioning of the liver, and it can even help maintain keen eyesight.
This colourful vegetable can be eaten raw or cooked in so many different ways, including steaming, boiling, stir-frying and roasting. The carrot is easy to prepare to suit any preference, whether grated, juiced, sliced, cubed, in ribbons, Vichy-style or even puréed – the possibilities are endless!
Carrots are harvested between June and November and can be eaten all year round. They can be kept refrigerated for 7-8 days after buying them, or even frozen, if you want to store them for longer, or stored in jars once sterilised.
