Carrots
The plant has leaves similar to those of ferns, and white or purple flowers, with five petals and five stamens. It has long and tight stems that reach 60 centimeters or more, but what is ingested is the wide root of the outer rind and inner core that stores the nutrients and sugar that give the carrot its particular taste.
| Shape: | It is a thick and elongated root, usually conical, of greater or lesser length depending on the variety to which it corresponds. |
| Color: | Green leaves and white flower. The edible root is usually orange. |
| Flavor: | When they are tender and fresh they have a delicate flavor with a slightly sweet taste and a crunchy texture. |
| Applications: | The carrot can be used raw, natural, but it is also used for salads, soups, juices, puree, stews and desserts. |
| Farming: | Rich in organic matter with good drainage, humid and clayey soils. |
Crop Calendar
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