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Chantenay carrots are small in size, averaging 10-12 centimeters in length and 5-6 centimeters in diameter, and have a thick, stout, and conical shape tapering to a blunt point on the non-stem end. The skin is smooth, firm, and bright orange, and underneath the surface, the flesh is a matching orange with a crisp and aqueous consistency. When raw, Chantenay carrots have a crunchy, snap-like quality with a sweet and earthy flavor. When cooked, the roots develop a soft and tender texture maintaining their earthy, sweet, notes.
Seasons/Availability
Chantenay carrots are available in the summer through winter.
Current Facts
Chantenay carrots, botanically classified as Daucus carota subsp. Sativa, are thick and short, edible, underground roots that belong to the Apiaceae family along with parsnips, celery, and parsley. A Western heirloom variety, Chantenay carrots are a cool-weather crop that matures quickly and can survive in heavy soils. There are many different varieties encompassed under the Chantenay name with the two main types known as Royal Chantenay and Red Chantenay. The distinguishing feature between these two varieties is the color of the core and the bluntness of the tip. Despite their lack of popularity for many years, Chantenay carrots are increasing in recognition as the consumer market is shifting towards a resurgence in cultivating heirloom varieties.
Nutritional Value
Chantenay carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.
Applications
Chantenay carrots are best suited for both raw and cooked applications including baking, boiling, steaming, and roasting. These small roots can be used in any recipe that calls for carrots and can also be canned, pickled, or juiced. When raw, Chantenay carrots can be shredded or chopped for green salads, grain bowls, and coleslaws, or dipped into hummus and served as an appetizer. When cooked, the roots can be shredded into green onion pancakes, sliced and roasted with other root vegetables, baked with fresh herbs, or stir-fried into rice and noodle dishes. Chantenay carrots pair well with peas, green beans, beets, shallots, chives, oranges, herbs and spices such as mint, coriander, and star anise, pomegranate seeds, pecans, and cheeses such as goat, feta, and ricotta. The roots will keep up to one month when stored loosely placed in a plastic bag with good air circulation in the crisper drawer of the refrigerator. Never store fruit along with carrots, as fruits expel ethylene gas that is readily absorbed by carrots. The carrots exposed to the ethylene gas will turn very bitter, making them not suitable for eating.
Ethnic/Cultural Info
In the United States and the United Kingdom, Chantenay carrots were one of the most popular carrot varieties in the 1960s, but due to their difficult growing habits and an influx of other modern carrots, they quickly disappeared from the markets. Though Chantenay carrots are still challenging to find, there has been an increase in cultivation in the home gardening sector as gardeners are shifting towards growing heirloom varieties for interest and diversity. Chantenay carrots are popular with home gardeners because they can be planted in small spaces or containers, are disease and pest resistant, and produce a relatively high yield.
Geography/History
The Chantenay carrot is an heirloom variety that was developed during the 18th century in the Chanteney region of France. It was first introduced in the famous seed catalog of Vilmorin-Andrieus in the late 1800s. Today Chantenay carrots are available at farmers markets and specialty grocers in Europe, the United States, and select regions of Asia.
Chantenay carrots are typically 10-12 centimeters in length and 5-6 centimeters in diameter with a conical shape ending in a blunt point. Their bright orange skin is smooth and firm, matching the crisp, aqueous orange flesh inside. When eaten raw, they are crunchy with a sweet, earthy flavor, while cooking transforms them into a soft, tender texture with the same underlying sweet and earthy taste.
Macknade Food Hall
Selling Road, Faversham, ME13 8XF
Chantenay carrots are versatile and can be baked, boiled, steamed, or roasted. They’re great shredded into salads or coleslaws, roasted with herbs, or cooked into rice and noodle dishes. Pair them with peas, beets, cheeses like goat or feta, or spices like mint and star anise. They last up to a month in your fridge's crisper drawer but keep them away from fruits, as ethylene gas can turn them bitter.
Elsey & Bent
8 Southwark St London England SE1 1TL
+44 20 7407 3377
Chantenay carrots are classified as Daucus carota subsp. Sativa and are part of the Apiaceae family, which includes parsnips, celery, and parsley. They are particularly known for being a cool-weather crop that matures quickly and thrives in heavy soils. Within the Chantenay group, the two main types are Royal Chantenay and Red Chantenay, differing in core color and tip bluntness. Their renewed popularity aligns with a growing demand for heirloom varieties in the modern market.
Elsey & Bent
8 Southwark St London England SE1 1TL
+44 20 7407 3377
Chantenay carrots originated in the Chanteney region of France during the 18th century and gained popularity in the late 1800s when featured in the renowned seed catalog of Vilmorin-Andrieus. These heirloom vegetables are now widely available in farmers markets and specialty stores across Europe, the United States, and parts of Asia.
Elsey & Bent
GW45+8F London, United Kingdom
View on Instagram
+44 7738 009524
Chantenay carrots were highly popular in the 1960s in the United States and the United Kingdom but fell out of favor due to their challenging growing habits and competition from modern varieties. However, they are making a comeback in home gardening. These heirloom carrots are loved for their ability to grow in small spaces or containers, resistance to pests and diseases, and relatively high yield, making them a versatile and rewarding choice for gardeners.
Fresh Chantenay carrots !.....Chantenay carrots have a distinctive stout, conical shape averaging 10-12 cm in length and 5-6 cm in diameter. They feature smooth, vibrant orange skin, and their crisp, aqueous flesh mirrors the same bright orange hue. Enjoy them raw for a crunchy, sweet, earthy bite or cooked for a soft, tender texture that retains their natural sweetness and earthiness.
Growing Washington
Po Box 30282 Bellingham WA 98228
Chantenay carrots are highly versatile and can be used in a variety of recipes. They are perfect for raw dishes like salads or grain bowls and shine in cooked options such as roasted vegetables, pancakes, or stir-fried noodles. Pair them with herbs like mint and coriander, cheeses like goat or feta, or even sweet options like pomegranate seeds. Store them properly in the fridge as ethylene gas from nearby fruits can make them bitter.
Present Tense Farm
7125 W Snoqualmie Valley Rd NE Carnation WA 98104 [email protected]
Chantenay carrots are short and thick, heirloom root vegetables. They're rich in vitamin A to support vision, vitamin C for immune defense, and fiber for digestive health. They also provide vitamin K, magnesium, calcium, folate, and potassium. Belonging to the Apiaceae family, which includes celery and parsley, Chantenay carrots thrive in heavy soils and cooler weather, making them a versatile and nutritious choice for various dishes. They come in varieties like Royal Chantenay and Red Chantenay.
Vandepoel
Chantenay carrots at Vandepoel Brussels Belgium …….Chantenay carrots were developed in the 18th century in the Chanteney region of France and first introduced in the late 1800s through the Vilmorin-Andrieus seed catalog. These heirloom carrots are now widely available at farmers markets and specialty grocers across Europe, the United States, and parts of Asia.
Rungis
Transportweg 34, 2991 LV Barendrecht
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031-0180-617-899
Chantenay carrots were among the most popular carrot varieties in the 1960s in the US and UK but became hard to find due to challenging cultivation and modern alternatives. They're now making a comeback in home gardens, favored for their ability to grow well in small spaces or containers, resistance to pests and diseases, and high yield, especially as gardeners seek heirloom varieties for diversity.
is easiest, three is harder.
