Growing carrots in garden conditions
Carrots are sown directly in the open ground during the spring. Biodegradable plastic tape (film) can be used. This tool is useful due to the easier sowing of light and small seeds. Young plants should be spaced at least twice to get plants 10 cm apart. Plants need this space for normal development. The surface should also be cleaned of weeds. Carrots are easily removed from moderately moist soil by pulling the leafy rosette. Shake the rest of the soil from the roots. Leave the carrot in the sun to dry if the soil is moist. That way it will fall off the roots more easily.
Harvesting is done before the root reaches its maximum size. Carrot roots only need sun and suitable soil. Carrot root is rich in vitamins A, B and C and carotene. High-quality, tasty, generous carrots (rich in vitamins and minerals) can be obtained after 2 months.
Domestic carrot (Daucus carota subsp. Sativus) is a root vegetable. It has an orange color, but there are purple, black, red, white and yellow types of carrots. These species are domesticated from the wild carrot (Daucus carota) which is native to Europe and Southwest Asia. The wild ancestors of the carrot probably originated in Persia (today’s area of Afghanistan and Iraq), which is still the seat of diversity of the wild carrot (from where it spread to Europe once upon a time). Carrot seeds were found in Switzerland and South Germany 2000 to 3000 BC. Carrots were originally grown for their leaves and seeds (and not for their thin and tough roots). Some species close to carrots are still grown today for their leaves and seeds (for example, parsley, coriander, fennel, cumin, anise, capers and cumin).
The natural subspecies of wild carrot was probably selectively bred over time. Plants with sweeter, tastier and less woody roots have multiplied over the centuries. This process is known today as “garden growing” or garden vegetables. Carrot root was purple in Western Asia, India and Europe for 10 centuries. At the same time, carrots most similar to today’s carrots are grown in the territory of today’s Afghanistan. Jewish scientist Simeon Seth in the 11th century describes red and yellow carrots. The Moorish-Andalusian farmer Ibn al-‘Avam in the 12th century also describes red and yellow carrots.
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Cultivated carrots appeared in China in the 14th century and only in the 16th century in Japan. In the 17th century, European settlers brought carrots to colonial America.
Carrot is a biennial plant from the Apiaceae family, but it is grown as an annual plant. A rosette of leaves and a thicker root (which is used in food and cooking) develops during the first year of cultivation. Flowers and seeds are formed during the second year of cultivation. The root contains large amounts of alpha-carotene and beta-carotene and is an excellent source of vitamin B6 and vitamin K.
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