Crisp, sweet, and impossibly versatile, the humble carrot rewards patient gardeners with a rainbow of roots hiding just beneath the soil.
Carrots belong to the Apiaceae family alongside parsley, dill, and fennel. Though we treat them as annuals, they are true biennials, flowering in their second year if left in the ground. Modern cultivars range from the classic Nantes and Chantenay types to stubby Parisian rounds and dramatic purple, yellow, and white heirlooms.
Domesticated roughly 1,000 years ago in Central Asia, carrots were originally purple and yellow. The familiar orange carrot was selectively developed in the Netherlands during the 17th century. Today hundreds of cultivars exist, bred for color, sweetness, texture, and soil adaptability.
Sow seeds directly into loose, deep, rock-free soil amended with compost. Carrots strongly dislike transplanting, so direct sowing is a must. Thin seedlings to 2-3 in apart once they reach 2 in tall - crowding is the number one cause of forked, stunted roots. Sow in early spring 2-4 weeks before last frost, or in late summer for a fall harvest.
Keep soil evenly moist from germination through harvest. Dry spells followed by heavy watering cause splitting. Side-dress with a low-nitrogen fertilizer once tops are 4-6 in tall - excess nitrogen pushes leafy tops at the expense of roots. Mulch lightly to retain moisture and keep soil cool. Harvest when shoulders are 1/2-3/4 in across.
A light frost actually improves carrot flavor. When temperatures drop, the plant converts stored starches into sugars as a natural antifreeze response. If your climate allows, leave carrots in the ground after the first fall frost and harvest as needed - you will be rewarded with noticeably sweeter roots.
Carrots grows best in full sun.
Give it about 1 in per week, consistent moisture essential.
Carrots is usually ready in 70-80 days from seed.
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