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Carrots have an earthy flavor with sweet notes of celery. The outer skin is a bright orange and when peeled away reveals an orange flesh that is snappy and crisp. The plant produces small (2 mm) flowers which are white, red or purple in color. Though carrots are most often found trimmed of their thin, dill-like foliage, their greens are equally edible, with herbaceous carrot and parsley undertones. The darkest and greenest tops indicate the largest carrots.
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.