From Garden to Table: The Ultimate Guide to Growing Carrots

Introduction

It is a well known plant. It is used not only to make vegetable, but is also used to make several dishes like carrot halwa (a sweet dish), pickle and jam etc. Carrot plants are cultivated as well as grow wild having many varieties.

Chemical Composition

Carrot has nutrients like proteins, fat, carbohydrates, and fibers and minerals like calcium, phosphorus, iron etc. It also has Vitamin A, B, C and Vitamin B group’s Payamin, Riboflavin and Nicotinic acids. The seeds contain a volatile oil.

Properties

Carrot is sweet, a little pungent, bitter, and warm. It enhances body heat and promotes digestion. It cures bleeding diathesis, piles, sprue and irritable bowel syndrome and cough. It also cures acidity and gas formation.

According to Raj Ningbanin, carrot is sweet, tasty, slightly

Medicinal used

Eyesight: Take 250 gm aniseed, clean it and place it in a glass vessel. Give 3 bhawana’s of almond coloured carrots. When dried, give 10 gm of this with milk every night. It improves eye-sight.

Migraine: Smear the carrot leaves with ghee and warm them to extract the juice. Put 2-3 drops in nose and ears. It causes sneezing and cures migraine pain.

Heart disease:

1. Roast 5-6 carrots in ash or peel off the raw carrots and keep them in the open over night. Next morning, mix rose or kraus extract and Sugar candy and eat. It normalizes heart beat.
2. Grate the carrot and boil in milk. When the carrot softens, add sugar. This dish helps strengthening the heart.
3. Clean the carrot and cut into small pieces. Boil them

in water with honey mixed in it. When the carrots soften, take them off the fire and place them on cloth and let them dry. Now boil them only in honey

and prepare syrup and keep them in a vessel. In 1 kg of this jam add 1-2 gm cinnamon, ginger root, cardamom, saffron, kastumi (musk), and jaiphal. These items are optional. After 40 days, 20-40 gm of this murabba can be consumed. It cures heart weakness and anxiety. It also enhances sexual desire and is also beneficial in curing ascites.

4. Grate carrots and boil in milk. Give this to the patient. It gives strength to heart and also cures anaemia.

Chest problems: Boil carrots in steam and extract juice. In 10 ml juice add 20 ml honey and give this to the patient.

2. Physical Characteristics:

• Shape: Long and tapering, typically cylindrical.
• Color: Predominantly orange, but also purple, red, yellow, and white varieties.
• Texture: Crisp when raw, becoming tender when cooked.

3. Nutritional Information (per 100g):

• Calories: 41 kcal
• Carbohydrates: 9.6 g
• Sugars: 4.7 g
• Fiber: 2.8 g
• Protein: 0.9 g
• Fat: 0.2 g
• Vitamins:
  • Vitamin A (beta-carotene): 835 µg (very high; carrots are well-known for their vitamin A content, important for eye health)
  • Vitamin K: 13.2 µg
  • Vitamin C: 5.9 mg
• Minerals:
  • Potassium: 320 mg
  • Calcium: 33 mg

4. Health Benefits:

• Eye Health: Carrots are rich in beta-carotene, a precursor to vitamin A, which is essential for vision, particularly night vision.
• Antioxidants: Beta-carotene also acts as an antioxidant, which can protect the body from free radicals and reduce the risk of chronic diseases.
• Digestion: Carrots are a good source of dietary fiber, promoting healthy digestion and preventing constipation.
• Heart Health: The potassium content helps regulate blood pressure, while the antioxidants support overall heart health.
• Immune System: Vitamin C in carrots helps boost the immune system and aids in wound healing.

5. Culinary Uses:

• Raw: Often eaten as a snack, in salads, or with dips.
• Cooked: Can be boiled, steamed, roasted, or added to soups, stews, and casseroles.
• Juicing: Carrot juice is popular for its sweet flavor and high vitamin content.
• Baking: Carrots are used in cakes (like carrot cake), muffins, and breads.

6. Varieties:

• Imperator: The most common supermarket variety, known for its long, tapered shape.
• Danvers: Shorter and more conical in shape, ideal for growing in shallow or rocky soil.
• Nantes: Cylindrical and sweeter, good for fresh eating.
• Chantenay: Short and broad, often used for juicing or soups.
• Purple Dragon: A striking purple variety with an orange interior.

7. Cultivation:

• Soil: Well-drained, loose soil is ideal for growing carrots to avoid misshapen roots.
• Planting: Carrots are usually grown from seeds, which are sown directly into the ground.
• Climate: Carrots prefer cool weather and can be grown in spring and fall in temperate climates.
• Harvesting: Carrots are typically harvested 70-80 days after planting, though this varies by variety.

8. History:

• Origin: Carrots were first cultivated in Persia and the surrounding areas. They were originally purple or yellow; the familiar orange variety was developed in the Netherlands in the 17th century.
• Spread: From Persia, carrots spread to Europe, and later to the Americas with European settlers.