Description
The carrot plant produces smooth skinned cylindrical roots of excellent quality. Carrots are a favorite of weight watchers and health conscious crowd. On top of being good for you, carrots taste good, too. Carrots are rich in beta carotene, vitamins C, D, E, potassiuym, calcium, magnesium and other minerals. Some of the known phytonutrients in carrots are lutein, lycopene and zeaxznthin. Lutein is thought to slows down aging and prevent age-related eye disease. Carrots need little preparation and are most nutritious when harvested fresh, washed and eaten raw. When eating carrots, never peel the vegetable as the outer part is the richest in nutrients, just scrape them. 1. Raw: In salads or a sandwich, whole or grated and dressed with lemon juice. They can be nibbled and munched upon whenever the urge arises. Carrot strengthened children’s teeth. 2. Cooked – Alternatively, stir fry, steam or boil, making it a main meal or as as a side dish. Carrots combine well with potatoes and other vegetables. They are sweeter when cooked and. they maintain their beta-carotene content after cooking. Nutrients actually increase with cooking – as long as not over-cooked. 3. Juice – A healthy way to enjoy the raw goodness is to drink carrot juice. Carrot juice makes a refreshing, delicious and nutritious beverage. It combines very well with apple juice or lemon juice.
Type of vegetable: Roots
Edible parts: Roots
DIRECTION OF USE
Best soil: A rich, sandy loam, enriched with humus and deeply dug in an open, sunny location is best. Work the soil deeply and make sure the soil is free of stones and clods which may impede the downward formation of the roots. A loose soil is very important. Add plenty of compost. A slightly acid pH is preferred. Should be high in organic matter but never contains fresh manure because fresh manure and compost may induce malformation of the roots.
How to plant: Prior to planting carrot seeds, work the soil deeply. It is important to remove any rocks, stones and debris which may impede the downward formation of the roots. When a root hits an object, forked roots will result. Add liberal amounts of compost. If compost is not available, add peat moss. Carrot seed are among the smallest, finest of garden seeds. Sow them very thinly, about 1/4 inch deep. Cover them with a fine garden soil. Or sprinkle them on top of the soil, and lightly water them into the soil. Space rows 1 to 1 1/2 feet apart. We recommend double rows spaced 1 1/2 feet apart, and then wider rows, to afford easy access. Broadcast sowing is also popular with carrots. With broadcast sowing, sprinkle or spread the seeds across the area you are planting. Seeds fall randomly, and do not develop in rows. Whichever method you use, it is important to thin the seedlings 2 inches apart before crowding impairs their growth. Seeds will take 7 to 21 days to germinate.
When to harvest: Harvest while they are still young, tender, and at their sweetest. At ½ to 1 inch in diameter, carrots are ready for table use. Can be left in the ground until needed.
How to harvest: 65 to 75 days. Begin to harvest carrots as “baby” size, thinning the row as you harvest. Cut back the tops of carrots to 1 inch above the ground (before harvesting entire crop, pull up one or two roots to see how large they are).
Care: Need plenty of moisture, water deeply. Carrots require relatively high amounts of phosphorus and moderate amounts of nitrogen and potassium. Do not over fertilizer your carrots. Too much nitrogen in the soil, results in hairy (fine feeder roots), misshaped carrots.
STORAGE
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.
