Carrots

The carrot is a root vegetable, usually orange in colour. Though purple, black, red, white, and yellow cultivars exist (See heirloom Vegetables).

The most commonly eaten part of the plant is the taproot, however, the leaves and stems of young carrots can be used in stir-fried dishes and salads.

Carrots are about a staple in broths, stews, casseroles, soups, vegetable roast mixes. Chopped or grated into salads, boiled, steamed and fried. They are used in a variety of preserves such as jams, pickled, and fermented.  A common ingredient in health juices and smoothies.

Carrots can be stored for several months in the refrigerator or over winter in a moist, cool place.