The History of Carrots
The carrot was originally cultivated in central Asian and Middle Eastern countries thousands of years ago, along with parts of Europe. Carrots became widely cultivated in Europe and introduced in North America during the 15th and 16th centuries.
Carrots belong to the Apiaceae family, the same botanical family that includes parsley, anise, celery, parsnips, fennel, caraway, cumin and dill. The name carrot comes from the Greek word karoton, whose first three letters (kar) are used to designate anything with a horn-like shape, a reference to the root.
Crunchy Health Food
Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the color orange, carrots can actually be found in a host of other colors including white, yellow, red, or purple. Surprisingly only 3% of the -carotene in raw carrots is released during digestion which can be improved to 39% by pulping, cooking and adding cooking oil.