The carrot - Daucus carota - is a member of the Apiaceae family. The genus Daucus comprises between 20 and 25 known species. Daucus carota is found on almost every continent and comprises numerous subspecies, the best known of which are the cultivated carrot, Daucus carota ssp. sativus, and the wild carrot, Daucus carota ssp. carota.
Mild, sweet and fragrant, carrots appeal as much for their taste as for their nutritional qualities. It contains numerous vitamins, notably A, B6 and K. Rich in fiber, it promotes healing and regeneration and helps regulate intestinal transit. This root vegetable is easy to cook, raw and grated in salads, or steamed, pan-fried, roasted or simmered. As it is 90% water, it can also be made into juice and syrup.
Depending on the variety, carrot roots can take on a round, cylindrical or pointed shape, as well as different colors: orange, yellow, purple, red flesh...
All our bagged carrot seeds are organic, copyright-free and reproducible.
Sowing advice: from February to July, sow carrot seeds directly in the ground, after the last frosts, in rows 25 cm apart. Choose a sunny position and prefer light, deep, rich soil. Cover the seeds lightly, plumb and keep the soil cool. Thin first to 5 cm when plants have 3 leaves, then to 8 cm a few weeks later. If possible, protect young shoots from slugs. Water regularly in the month following sowing to encourage good root development. Carrots can be harvested all year round, provided the soil doesn't freeze or the roots are mulched.
Storage tip: once harvested, allow carrots to dry for a few days before cutting off the tops a few centimetres above the collar, then wipe dry and store in a sheltered place such as a gauge, silo or cellar. They can also be stored in the ground in the vegetable garden. Cover with a good layer of straw or leaves, at least 20 to 25 cm high, to protect them from frost.
