Simple not so simple carrots
Even though, to many people, carrots still seem boring, I wish everyone saw in them the beauty I do. Their colours are magical. Their taste is one of a kind. Juiciness (when fresh) - impeccable. And, those textural lines, when cut open - magnificent. Great in so many ways.
But, the history of carrots is not really clear because we’re not sure who were the first to cultivate them. Mother Google and encyclopedias jump between centuries trying to prove their birth date, while no one knows precisely, and does it really matter? Carrots have not been found in archeological sites, but it is a myth that cultivated carrots developed from the wild variety – they have a similar taste and aroma, but not species. The general opinion is that they were first cultivated in central Asia; they were known to the ancient Egyptians, Greeks, and Romans. Pictures of them appear in Egyptian tombs where they appear to be used for medicinal purposes, and, despite the fact that they knew nothing about vitamins, people realised that carrots helped the weak and infirm. Not only the crunchy part. The green too. Interestingly enough, the green parts were eaten foremost, and the root was occasionally used for medicinal purposes. Maybe because no one knew better or perhaps because of their small size, bitter taste, and white colour.
References for modern carrots have been found in Afghanistan, and, interestingly enough, carrots there were of various colours – red, black, yellow, white, purple – yet, not orange. The orange carrots we know today were developed only in the 16th century by Dutch farmers, as can be seen in the many Dutch paintings of the time that included these orange beauties. They appear equally frequently on our plates – carrots are the second most popular root vegetable behind potatoes.
White carrots are the ones without pigment but still have valuable nutrients. They are not as sweet as other colours, but still as juicy. They can sometimes be slightly bitter, which is why many often label them animal fodder.
Yellow ones contain a substance similar to beta-carotene – xantophyll – and are just as sweet and juicy as orange carrots. They are native to central Asia.
Purple, orange carrots (my favourites) because they are purple on the outside and orange in the center. Exceptionally sweet, juicy, and dense. They contain pigments with antioxidant properties. They are native to Turkey, central Asia, and the Far East.
Red carrots get their colour from lycopene (another type of carotene), which is also found in tomatoes and watermelon. Juicy, sweet, and sexy. They are native to India and China.
Small, round orange carrots– round like balls and sweet, juicy, and attractive; they are also known as Parisian carrots. Children love them. They can be drizzled with oil and baked in the oven (not as tasty, but look great).
Orange carrot varieties are many, and you can choose the one you like best. Take advantage of the summer months to eat new, small carrots, but in the winter, large ones. Nante, in my opinion, are the sweetest and juiciest, but you decide.
Many years ago, a seller taught me that carrots meant for juicing should be round at the tip, because they are the juiciest. And so it is (at least I hope its not a placebo for me).
Buy carrots that are firm and juicy and have a distinct cracking sound when broken. I like to buy carrots with the tops in season – I cut them off at home.
Store carrots in the coldest part of your fridge in a plastic bag or wrapped in paper towels to soak up condensation. Carrots can be stored up to 2 weeks, during which time they should not lose much moisture. Do not store together with apples, pears, potatoes, or other fruits or vegetables that emit ethylene gas – the carrots will become bitter. Before storing, cut off the green tops, because they suck out moisture from the carrots.
Facts
The ancient Greeks called carrots “love magic”, because they believed that carrots assisted one to fall in love (so – I guess we have to walk around with carrots in our bags).
Some cultures have the tradition of giving a carrot to a bride, so that she may be a good cook.
It turns out that the carrot is a strong competitor for the cucumber in terms of water – it is 87% water.
If you ingest too many carrots, your skin may turn yellow (especially your elbows and feet). Luckily though, once you stop eating so many carrots, your skin will lose that yellow tinge.
By eating two medium carrots a day, you can lower your cholesterol level by 20%.
Three medium carrots will give you enough energy to walk 5 km.
