Carrots come in two types, short, rounded ones and second is long, pointed ones. Carrots are an extremely old variety of root vegetable that has been eaten for around 6000 years in central Europe.
They are one of the most popular and frequently used vegetables and contain the most carotin (provitamin A) of all. Carotin is only absorbed by the body in combination with the fat. Minerals, vitamin C and E, few calories and easy digestibility make carrots a much-loved vegetable in our diet. They are sweetish, nutty flavor, as a result of their high fructose content.
Young carrots do not require peeling, only scraping or scrubbing, as preferred.
Early carrots are smaller varieties; they are about the length and thickness of a finger and are usually sold in bunches with the leaves. They have a sweet, delicate flavor.
Summer crop is sold from about June to September. They are larger than early crop.
Late carrots are suitable for storing. They are available from November to March.
Choose firm, bright orange carrots; avoid those that have limped or have cracks or white spots. Refrigerate in a plastic bag, tops removed, for up to two weeks. Peel or scrub before using. Tiny baby carrots are actually a separate variety prized for their delicate flavor and charming appearance. It is recommended that you always store large pieces.
About 3-4 weeks, ventilated and kept cool in a dark place or in the vegetable compartment of the refrigerator.