The Carrot (Daucus carota subsp. sativus) is a biennial root vegetable of the Apiaceae family, cultivated as an annual for its fleshy, orange taproot. Carrot seeds produce plants with fine, feathery foliage and a strong root system forming smooth, cylindrical to conical roots with a crisp texture and sweet flavor.
Carrots thrive in cool climates and prefer light, deep, well-drained soils free of stones. Sowing can be carried out almost year-round, depending on local climate — from February to October outdoors and throughout the year in greenhouses. Spacing should be 20–30 cm between rows and 3–5 cm between plants after thinning. Harvest occurs 70–100 days after sowing, depending on the variety and conditions.
Carrots are rich in beta-carotene, vitamins A, C, and K, and essential minerals such as potassium and magnesium. They are an essential component of a balanced diet, consumed raw, cooked, or juiced, promoting eye health and overall vitality.
