The carrot is a plant native to the temperate regions of Europe, cultivated for the taproot roots used for food both raw and cooked. The cultivated varieties have fleshy roots of variable shape and white, orange or red in color and are rich in dyes and vitamins.
Carrot is an indispensable vegetable in the kitchen. It can be cooked as a side dish, tasted raw or become part of the most classic of sautéed, the basis of many Italian dishes. Given its sweetness, it can also be used for making pastry recipes, such as cakes or tarts. If we combine these qualities with the ease of cultivation we will see that it becomes almost unthinkable not to include it in our plot.
Carrot belongs to the family of Apiaceae and, like all these, it is characterized by finely carved leaves. The root, which we feed on, is actually an enlarged central taproot, the length of which can range from 30 to 60 cm. The shape is mostly elongated in the shape of a cone, but there are also rounded varieties. The most classic color is orange, but in ancient times it was available on the market in a wide chromatic range: from white to yellow, to red, up to intense violet.
It's about a biennial cycle herbaceous plant. The second year develops an erect stem and numerous umbel, white inflorescences.
It is native to the Eurasian continent and Africa. Even today it can be found spontaneously, especially where the soil is poor, arid and gravelly.