GER: Karotte (young spring), Mohre, Mohrrube IT: Carota
SP: Safranories (Catalan), Zanahoria BOT: Daucus carota FAM: Umbelliferae
Carrots grow wild in Europe, and the wild carrot is common in the hedgerows of Britain. The wild carrot is woody and somewhat poisonous. We owe it to French and German breeders in the sixteenth century who got rid of the poison and turned the rather unpromising root into the cultivated carrot.
What is Carrot? How to Use Carrot Photo Gallery
Today one will find carrots in markets all over the world. There are many varieties and, in the best breeding, the fibrous central core has been completely eliminated. Most carrots are orange in colour but, in foreign markets, one finds white, deep purple and red varieties. The flavour is the same.
Carrots in small quantity are often used as a flavouring in soups and stews and are an important part of marinades for fish. As the flavour of carrots is mostly in the skin or just under it, carrots should never be scraped or peeled. This is most important. The difference between peeled and unpeeled carrots is enormous. Very old carrots and some carrots sold in polythene bags develop a dead and slushy covering which must be scraped, so always buy fresh unwashed carrots where possible.
Carrots impart a certain sweetness as well as a certain aromatic quality to dishes in which they are included because they do, in fact, contain a large amount of sugar. In France, they were once tried as a commercial source of sugar.