Carrot

The carrot is a cultivated root vegetable and plant in the parsley family, usually identified as *Daucus carota* subsp.

The carrot is a cultivated root vegetable grown for its edible taproot. It is a member of the parsley family (Apiaceae) and is most often orange, though other colours exist.

What it is

Carrot is a herbaceous biennial plant in the Apiaceae family, domesticated from the wild carrot of temperate Eurasia. It is cultivated for its enlarged taproot, which stores food for the plant's second year. The plant forms a rosette of finely divided leaves and may produce white or pink flowers if allowed to bolt.

Why it matters

Orange carrots are high in beta-carotene, which contributes to their colour and is a precursor of vitamin A. Carrots are widely eaten raw, cooked, juiced, or preserved, making them a staple in Canadian kitchens and agriculture. They are a cool-season crop grown across the country.

Key details

Though generally biennial, carrots are harvested in their first year when the taproot is tender. Cultivated carrots can be white, yellow, red, purple, or black, in addition to the familiar orange. The plant belongs to the carrot family, which also includes parsley, celery, dill, and parsnip.