Carrot

Description

The carrot is a bi-annual herbaceous plant which can reach 80 cm in height, with swivelling, thick and lengthened root.

The sheets are deeply divided and covered with hairs.

The white flowers, of small size, are gathered in Ombelle S composed, inflorescence characteristic of the family. These ombelles has from 30 to 40 rays, generally curved towards the top. The flower central, relatively larger is red crimson, which distinguishes the ombelles ones from carrots to the first glance. The external flowers have unequal petals those located towards outside being relatively larger. Flowering takes place from May to October.

The fruits are diakenes which carry coasts provided with pivots taking part in their diffusion by the animals.

The legend wants that it makes pleasant.

Distribution and habitat

The wild carrot is originating in the Old world. It is natural everywhere in Europe, Asia central and Western and in North Africa. There are many subspecies and varieties.

The cultivated carrot is present in all the moderate zones of the world.

The cultivated carrot

History

The wild ancestor of carrot comes certainly from Afghanistan which remains the center of the diversity of Daucus carota . The wild carrot is a relationship of carrot of the garden. The carrot of the Jardin produces its edible part the first year, and flowers the second. If one lets it go up in Graine, it turns over quickly to its wild prototype which is edible but too bitter and fibrous to be eaten. With the Mesolithic final it is not differentiated from the Panais. One can distinguish two variety S from carrot: the carrot of the East and the carrot of the West.

The carrot of the East was domesticated with the {{mini Xe}} century and even can be earlier in Central Asia, probably in what is Afghanistan present. The carrots of the East which are still present today are often violets or yellows and have sometimes a connected root. The color violet is due to the presence of Anthocyane S.

The carrot of the West appeared following natural selections with the Renaissance, at the XVIIe century, in Holland. It is the first carrot fleshy, known as the “Long Orange”.

The market-gardening varieties are cultivated as plants annual S because what interests the gardener is the tuberous root and not the Graine. The majority of the varieties have a characteristic orange color. There exist also white fodder carrots. Old varieties today in process of extinction are also of color red, violet or yellow.

Some French varieties

Early: they are short varieties, to sow November at February under frame or in February March in culture of spring of open ground:

carrot to be forced Parisian,
carrot improved to force,
red Nantes to force.

Of high season: to sow March at May and to collect four months afterwards:

Nantes improved,
Touchon carrot,
demi-longue of Chatenay,
red half-short blunt of Guérande,
red demi-longue Nantes,
demi-longue carrot of Credits
red of the Market,
carrot of Colmar,
long stringer of Meaux,
red long of Plank,
red long of Saint-Valéry,

culture for the provision of winter: the six last varieties are appropriate and must be sown from May to July.

fodder carrots

white with green collet
yellow blunt of Doubs

Culture

The carrot likes the wet and moderate climates, the deeply loosened grounds, fresh and rich in organic matter. With the autumn preceding sowing, to dig the ground, to weed and hide 2 or 3 kg of Compost or well broken up manure.

To sow March at July (as of February or in October - November in the South). Collect July at November. Duration of the lifting from 10 to 20 days. Production from 1 to 5 kg per linear meter.

To sow in a well refined ground. To dig not very deep, distant furrows of 30 cm, along a chalk line. To distribute at good distance seeds in the content of the furrows. To close again the furrows, to pack with the back of a rake and to sprinkle in fine rain. After the lifting, to clear up every 10 cm. To clear up makes it possible to leave with the plants left in place, sufficient space to grow bigger. Average watering according to climate.

Associated vegetables: Onion (fly of carrot), Dill, Leek, Horseradish.

Diseases and parasites

Principal diseases The principal cryptogamic diseases are the Mildiou, the Oïdium and the Alternariose.

Diseases of the root

Cast iron of the Sowing, caused by several mushrooms of the ground,

Alternariose, ( Alternaria radicina ),

Disease of the ring ( Phytophtora megasperma )
white Rot ( Sclerotinia sclerotiorum )
purple Rhizoctone ( Rhizoctonia violacea )

Principal Devastating ravageurs

of the root

Small gray Slug ( Deroceras reticulatum )
Nematode of the Carrot, ( Heterodera carotae )
Fly of the Carrot ( Psila rosae ),
Cut worm of the harvests ( Agrotis segetum )

Devastating of the sheets

Plant louse of the carrot, ( Semiaphis dauci )
Plant louse of the willow, ( Cavariella aegopodii )
Psylle of the carrot, ( Trioza apicalis )

Collect and conservation

The collected carrots of winter in October can be preserved in cellar, with the shelter of freezing, often in sand during a few months before they become woody.

Economic aspects and legal

Production

Legal status

Within the European Union, a payment stipulates that only the Fruit S can be used as a basis for the clothes industry of Confiture S. to protect jam from carrot, a local speciality Portuguese, the carrot thus has today the legal status of a fruit and not of a vegetable.

Use

Human consumption

The carrots are often consumed raw, grated, out of salad only or partnership with other vegetables like the Céleri-rave or the Betterave. Cooked, they enter the composition of the potfuls, soups, mashed potatoes. Crossed out of discs, they accompany the sauce dishes. They can be also consumed only, cooked with the vapor (boiled carrots). Lastly, one can make cakes of them.

The fans, also called échevis in French-speaking Switzerland, are sometimes consumed out of soup, and one draws from the essential oil of seeds.

An easy way, the spring carrots do not need to be peeled. Put them in a linen and rub them with large sugar. Rinse them with clear water then.

The carrots are sold in various forms: fresh roots in the markets or supermarkets, carrots grated out of sachet (“fourth range”, either preserves some (appertized) or frozen.

Receipt

Carrots with the furnace

Animal feeds

Certain varieties are cultivated like fodder plant, although this culture is in regression.

Nutritive properties

The energy contribution of raw carrot is of 31 Kilocalorie S by 100 G (= 130 Kilojoule S by 100 G). Contains water 90%, 1% of Protéine S, 0,2% of Lipide S and up to sugar 4,5%. The carrots are rich in Bétacarotène (Pro-vitamine has). With 25 G one covers more half of the daily need for Vitamine has (204% for 100g). The average content of Vitamine C is of 7 Mg by 100 G. It contains also Vitamine B1 and B2

The Minéraux brought are mainly Calcaire, Calcium, Magnésium, Potassium and Fer. The content of Fiber S is important. Those are made up as a majority of Pectine and Cellulose.

Expressions

The term of carrot is employed in the following current expressions:

" Hair of carrot " , emotional designation of a person having the russet-red hair in connection with the name of a character of a novel of Jules Fox.
" carrot! " Slang, widespread expression used to indicate the presence aesthetically unpleasant of a neighbouring female person in an alleviating way.
" a carrot/to core " (slang?), Noun/Verb; Sometimes used to indicate a Swindles. ex: I was still made core my mob'.
" the carrot and the stick " : expression referring to the two means of advancing an ass, animal heading, while making him gleam a reward (the carrot being fixed on a pole on him, the animal advancing without never being able to catch it) or by the force. From where also the expression " to tighten a carrot ": to give to somebody the interest to do something.
" the carrots are cooked " mean that the situation is almost desperate. The origin of this expression, which was also a code on Radio London is badly known.

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