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The Behr vegetable ABC

Bunch carrots

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Orange carrots or carrots generally belong to the large family of umbelliflorae, which includes other well-known vegetables such as fennel, celery and others. In its wild form the carrot comes from Europe and Asia. In the meantime, the cultivar is grown worldwide and is one of the most important vegetable varieties per se. The orange carrots represent a special form of product on offer here. Here the root is marketed together with the leaves. The fresh leaves are an unmistakable sign of freshness.

A prerequisite for growing them is deep, stone-free soils with a good flow of water. The best yield is provided by straight, unbranched roots with a smooth surface. The light locations in Northern Germany are therefore virtually ideal for this crop. Orange carrots are sown slightly closer together than the Mediterranean carrot and can also be harvested earlier. Orange carrots must be washed immediately after being picked, so that the soil stuck to them does not dry out. Leaves and carrots lose water through evaporation, especially after being harvested. Fresh leaves and a firm carrot are therefore certain signs of freshness.

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A fresh carrot is characterised by a firm, uncovered structure, its flexibility should be practically zero.

Orange carrots can be kept in the vegetable drawer of the refrigerator for approx. 1 week. However, it is recommended that the green leaves be removed beforehand as they steadily draw too much moisture and too many nutrients from the roots for their own preservation and so the carrot loses its freshness.

So that the body can process the valuable beta-carotene in carrots, it is necessary, when preparing them - whether raw or cooked - to always add some fat, for example, a dash of oil on the grated carrot salad, a little butter on the steamed carrot slices or a dip for the carrot sticks.

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