![]() There is pictorial evidence that the orange carrot existed at least in 512, but it is probable that it was not a stable variety until the Dutch bred the cultivar termed the "Long Orange" at the end of 17th century - beginning of the 18th century. The orange carrot was created by the Dutch growers. Cultivated carrots appeared in China in the 12th century, and in Japan in the 16th or 17th century. The 11th-century Jewish scholar Simeon Seth describes both red and yellow carrots, as does the 12th-century Arab- Andalusian agriculturist, Ibn al-'Awwam. The modern carrot originated in Afghanistan at about this time. In the 10th century, roots from West Asia, India and Europe were purple. The plant was introduced into Spain by the Moors in the 8th century. ![]() Another copy of this work, Codex Neapolitanes from late 6th or early 7th century, has basically the same illustrations but with roots in purple. Three different types of carrots are depicted, and the text states that "the root can be cooked and eaten". The plant is depicted and described in the Eastern Roman Juliana Anicia Codex, a 6th-century AD Constantinopolitan copy of the Greek physician Dioscorides' 1st-century pharmacopoeia of herbs and medicines, De Materia Medica. The first mention of the root in classical sources is from the 1st century AD the Romans ate a root vegetable called pastinaca, which may have been either the carrot or the closely related parsnip. Some close relatives of the carrot are still grown for their leaves and seeds, such as parsley, coriander (cilantro), fennel, anise, dill and cumin. Carrot seeds have been found in Switzerland and Southern Germany dating back to 2000–3000 BC. ![]() When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots. A naturally occurring subspecies of the wild carrot was presumably bred selectively over the centuries to reduce bitterness, increase sweetness and minimise the woody core this process produced the familiar garden vegetable. Its wild ancestors probably originated in Persia (regions of which are now Iran and Afghanistan), which remains the centre of diversity for the wild carrot Daucus carota. Historyīoth written history and molecular genetic studies indicate that the domestic carrot has a single origin in Central Asia. Various languages still use the same word for carrot as they do for root e.g. German Möhre or Russian морковь ( morkov)). In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips: the two were collectively called moru or more (from Proto-Indo-European *mork- 'edible root', cf. The word is first recorded in English circa 1530 and was borrowed from the Middle French carotte, itself from the Late Latin carōta, from the ancient Greek καρωτόν ( karōtón), originally from the Proto-Indo-European root *ker- ('horn'), due to its horn-like shape. The facing page states that "the root can be cooked and eaten." Carrots are commonly consumed raw or cooked in various cuisines.Įtymology A depiction labeled "garden" carrot from the Juliana Anicia Codex, a 6th-century AD Constantinopolitan copy of Dioscorides' 1st-century Greek pharmacopoeia. The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for 2020 was 41 million tonnes, with over 44% of the world total grown in China. The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). At first, it grows a rosette of leaves while building up the enlarged taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. ![]() The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
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