Inventory, 24 ct : 0
Carrots can be shades of orange, yellow, purple and white. Their flesh is snappy and crisp. The roots are cylindric and tapered, coming to a point at their root's end with green tops resembling the lacy look and grassy taste of parsley.
Carrots are available year-round.
Carrots, botanical name Daucus Carota subs. sativus, belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill. Each plant in this family has the umbrella-like flower clusters that characterize this family of plants. Carrots are a true vegetable, as they are not pollinated nor do they hold seeds within the fruit of the plant, like tomatoes, cucumbers and chile peppers, which are true fruits. Carrots are classified as a root vegetable, though the plant is comprised of a root, midribs and greens. Carrots are harvested at multiple stages of maturity while some cultivars are bread specifically to be harvested young or at full size. Varieties that are specifically bred to reach their full size, as some varieties can get woody and produce a dry, threaded flesh.