Carrot-an ancestral vegetable and essential in all diets.

1 - The carrot: From Antiquity to our plates, a thousand-year-old root.

Enigmatic and fascinating, the carrot is one of the most common and most appreciated root vegetables in the world. However, its humble appearance hides a rich history, several thousand years old. From the steppes of Central Asia to the European vegetable gardens, including the royal kitchens of the Renaissance. A look back at the incredible epic of this vegetable that has become essential.

In this article, you will discover the fascinating history of the carrot:

• 1 - The carrot: From Antiquity to our plates, a thousand-year-old root.

• 2 - The carrot in all its forms.

• 3 - Symbol of health and nutrition in the 21st century.

• 4 - What are the health benefits of carrots?

• 5 - Other health benefits.

• 6 - 5 Recipes with carrots.

• 7 - FAQ - 10 Questions / Answers about carrots.

Distant origins: The wild carrot of Antiquity.

The first traces of the carrot date back to prehistoric times, more than 5,000 years ago. At that time, the populations of the Middle East and Central Asia were already consuming the fine roots and leaves of a wild variety of carrot, Daucus carotta. Bitter in taste and purple, white or yellow in color, these ancestral carrots were very different from the beautiful orange varieties that we know today.

In ancient Greece, the carrot was mentioned by philosophers and agronomists. Thus, in the 1st century AD, Pedanius Dioscorides in his treatise De Materia Medica described the medicinal virtues of the roots "which warm, bounce and awaken". A little later, the Romans of the Empire used wild carrots as a vegetable, medicinal and condiment plant.

Only the arrival of Christianity in Europe around the 4th century marked a temporary halt for this vegetable decried by the clerics as a "devil's food" because of its supposed aphrodisiac virtues. But the carrot continued to be cultivated here and there by the most astute gardeners and farmers.

The rise of the carrot in the Middle Ages.

It was finally during the Middle Ages that the status of the carrot began to truly improve in Western Europe. Having become larger and fleshier thanks to the selection of the best plants, carrots appeared more regularly on peasant and seigneurial tables from the 12th century.

In France, Charlemagne himself, in his Capitularies written around the year 800, ordered that the carrot be systematically cultivated in the vegetable gardens of his royal farms for its nutritional qualities. Prized for its roots and foliage, it was also used for dyeing thread and fabrics, purple or yellow depending on the variety.

The spice route also contributed to spreading carrot cultivation in the Mediterranean and Europe. Imported from Persia and Central Asia, varieties with more elongated, orange and sweet roots began to develop. This is how the famous "Flanders carrot" was gradually born, prized by gourmets at the court of France.

Over the centuries, monks, gardeners and bourgeois actively participated in the improvement of carrots. This is evidenced by the numerous mentions in medieval agronomy treatises such as the Portulaca of the Abbey of Saint-Gall in Switzerland in the 9th century or the Treatise on Agriculture by Pietro de Crescenzi in Italy in the 14th century.

The advent of the orange carrot in the 16th century.

It was during the Renaissance that the modern orange carrot as we know it today truly made its appearance in Western Europe. While purple and white varieties were still the majority, careful selection by Dutch gardeners gave birth to the first carrots of a magnificent bright orange.

The myth has it that it was to honor the House of Orange-Nassau, then in power in the Netherlands, that this color was favored. And the fashion was quickly launched! Orange carrots became a true symbol of wealth in the vegetable gardens of royal and aristocratic courts throughout Europe. In the 17th century, Holland would even become the main center for the production and export of carrot plants to the rest of the continent.

At the same time, agricultural advances and gardening treatises helped to spread the best ways to grow the new varieties. The right proportion of sand, soil and manure, as well as regular watering: all the secrets were revealed to obtain beautiful harvests. The virtues of the carrot in terms of conservation were also discovered thanks to its natural sugars.

Now adored by great chefs all over Europe, the carrot was integrated into many recipes for savory or sweet dishes such as pies, soups, stews, pastries and jams.

The gradual conquest of vegetable gardens and kitchens.

In the 18th century, the orange carrot became a staple of agriculture and the culinary arts. Its cultivation became widespread in all family vegetable gardens and aristocratic orchards, while its use spread among the most renowned cooks and pastry chefs.

In England, the pioneer of modern agriculture Jethro Tull published his influential Treatise on the New Cultivation of Land in 1731. He praised the merits of the carrot, rich in "nutritious substances" and recommended new techniques for sowing in rows to facilitate the growth of the taproot. A few years later, King George III helped to further popularize its use in British kitchens.

In France, King Louis XV himself had carrots introduced into the gardens of the Palace of Versailles while the vegetable gained notoriety thanks to the great chefs of the time. Thus, François Massialot published his Nouveau Cuisinier Royal et Bourgeois in 1712, containing many recipes based on carrots. The Dîners du Caliph-Bagdad published in 1788 also contributed to establishing the prestige of this vegetable on aristocratic tables.

At the same time, carrot cultivation gradually spread among the people and peasants. It was recognized for its many virtues: ease of cultivation, long conservation, nutritional contribution for humans and livestock. Little by little, carrots came to garnish stews, soups, ragouts, pies and other traditional dishes of the European countryside.

A global boom in the 19th century.

The advent of transport and international trade in the 19th century logically led the carrot to a global diffusion. European immigrants introduced it to their adopted countries in North America, Oceania, and Asia.

In the United States and Canada, the orange carrot was a real craze among settlers who appreciated its easy cultivation and its excellent conservation for the long winters. Consumption tripled between 1835 and 1909 in New York State alone!

In Victorian Great Britain, glazed or marmalade carrot crowns became a renowned specialty, thanks in particular to the talents of the great French chefs based in London.

In France, the famous Vilmorin brothers developed new cutting-edge varieties such as the Nantaise carrot from 1828, while working for ever more efficient production. The intensive cultivation of this vegetable became widespread throughout France, with emblematic regions such as the famous Camargue sands.

Russia, Australia, South Africa also followed this wave with the successful introduction of the carrot to European immigrants. Local varieties were developed, adapted to different climates and terroirs.

Now popular throughout the world, the carrot even became a universal symbol of health at the end of the 19th century thanks to progress in dietetics and the recognition of its exceptional nutritional qualities.

Advances in cultivation in the 20th century.

The 20th century marked a new major stage for global carrot production. Considerable progress in agricultural techniques, mechanization and varietal selection allowed for ever-increasing yields.

In Europe, the Netherlands remained a key player in the seed market with its high-performance and calibrated Nantes carrots. But other countries such as Italy, France, Germany and the United Kingdom also developed their own productive cultivars.

In the United States, modern California became the world's leading producer and exporter of fresh carrots. The immense fields of the Californian valleys allowed for industrial and mechanized production on a very large scale thanks to varieties such as Impératore and Chantenay.

2 - Carrots in all their forms.

In the 20th century, carrot production and consumption experienced an unprecedented boom, boosted by industrialization and innovation. This age-old vegetable has established itself in all its forms, from the fields to the supermarket shelves.

The development of canning.

With the progress of canning, carrots could be offered in many forms: natural carrots, grated carrots, carrot juice, soups, condiments, etc. The United States became a major player in this market with iconic brands such as Bolthouse Farms from the beginning of the 20th century.

In France, the Maïdor factories in Reims (founded in 1890) and Olida in the South-West (1920) played a pioneering role in the artisanal and then industrial canning of carrots. The rise of the food industry in the second half of the century allowed mass production, with new methods of sterilization and freezing.

The generalization of baby food.

Rich in vitamins and trace elements, easily consumed, carrots became a key ingredient in baby formulas with the emergence of baby food in the 1920s and 1930s. Large manufacturers such as Nestlé, Blédina or Hipp established themselves as leaders in this growing niche.

At the same time, nutritional advice from pediatricians helped to make carrots one of the first solid vegetables in the diversification of toddlers' diets. An almost indispensable product that has remained preeminent to this day.

4th range products.

More recently, the advent of vacuum-packed 4th range vegetables has revived the consumption of carrots, in an ultra-practical way. Cut into sticks, grated, with or without seasoning, carrots are now offered by all food manufacturers and out-of-home catering, responding to new urban lifestyles.

Multiple taste forms.

In the fresh produce section or in grocery stores, carrots are now available in multiple forms: raw, cooked, whole, grated, in slices, in sticks, in pulp, etc. The varied recipes are multiplying to satisfy all tastes: soups, veloutés, gratins, fries, meatballs, sautéed, roasted, raw in salads, cakes and pastries...

Constantly renewed innovations.

Coloured carrots (purple, white, yellow, red) made a big comeback in the 2000s. Just like old varieties with intense flavours or longer cooking times (carrots from Les Sables, Aurillac, etc.) relaunched by local producers.

Carrots are now also available as appetizers (chips, tacos), drinks (juice, beers), to appeal to new consumer expectations. A concentrate of creativity for this familiar vegetable that is constantly reinvented!

3 - Symbol of health and nutrition in the 21st century.

More than ever, the carrot today embodies a healthy and balanced diet. Low in calories, it is rich in vitamin A, antioxidants, fiber and essential minerals. Healthy, vegan or locavore cuisine has made it one of its essential ambassadors.

With 38.5 million tons produced in 2020, the carrot is among the most consumed root vegetables on the planet. The main producer, China is followed by Russia, the United States and European Union countries such as the Netherlands, Poland and Spain.

Easy to grow, the carrot also remains a safe bet for amateur gardeners with its dwarf or disease-resistant varieties. Its exceptional nutritional properties (provitamin A, antioxidants, fiber) are widely promoted by public health authorities and nutritionists.

Alongside the famous myth of its supposedly excellent night vision, the proven benefits of carrots on the immune system, skin, growth and the body in general make them a must-have in healthy diets. A safe bet for vegetarians and anyone looking for a diet rich in vitamins, minerals and fibre.

An ambassador of healthy eating, a symbol of family and convivial cooking, available in a myriad of sweet or savoury forms, carrots have crossed centuries and continents to establish themselves on tables around the world. An incredible success story for this modest root, today celebrated with festive events in many countries! Who would have thought that a simple vegetable would become one of the ambassadors of sustainable and healthy food? Certainly, carrots will continue to nourish the most varied culinary traditions in the decades to come.

4 - What are the health benefits of carrots?

Carrots are full of health benefits thanks to their rich nutritional composition:

Source of beta-carotene (pro-vitamin A)

Carrots are one of the foods richest in beta-carotene, a powerful antioxidant. Once metabolized, they provide essential vitamin A for:

• Vision and growth

• Proper functioning of the skin and mucous membranes

• The immune system

• Reproduction

• High in fiber

With nearly 3g of fiber per 100g, carrots are allies against constipation. Their soluble and insoluble fibers facilitate intestinal transit and provide a feeling of satiety.

Low in calories.

At just 41 calories per 100g, carrots are ideal for weight loss diets. Their water and fiber content makes them low in calories while providing a satiating effect.

Antioxidants and vitamins.

Besides beta-carotene, carrots contain vitamin C, luteine, des polyphones qui protègent les cellules du stress oxydatif.

Essential minerals.

They are rich in potassium, calcium, iron, magnesium, phosphorus and trace elements important for multiple metabolic functions.

Anticancer properties.

Thanks to antioxidants, carotenoids and fiber, carrots could reduce the risk of certain cancers according to several studies (lung, prostate, breast).

Protects eyesight.

Lutein and carotenoids prevent age-related eye diseases such as macular degeneration.

Beneficial for diabetes.

Their low glycemic index and high fiber content help to better regulate the blood sugar of diabetics. Carrots are therefore a healthy superfood thanks to their multiple essential nutrients, of which they remain one of the best plant sources. Raw, cooked, in juice, they deserve a place of choice in a balanced diet.

Beta-carotene and vitamin A.

At the heart of the virtues of carrots is beta-carotene, a pigment from the carotenoid family responsible for its orange color. Once ingested, it is transformed into vitamin A (retinol) by the body. This vitamin is essential:

For eyesight: It protects the retina and prevents night blindness and macular degeneration.

For the skin: It promotes cell renewal and healing.

For immunity: It stimulates natural defenses and the production of white blood cells.

For growth: It is essential for bone, dental and muscle development in children.

Raw carrots preserve their beta-carotene content better than cooked ones. These pigments are also powerful antioxidants that protect cells from oxidative stress.

5 - Other health benefits.

Carrots are also rich in vitamin K, which is necessary for blood clotting and calcium fixation for good bone health. Their vitamin C content also strengthens the immune system.

Their potassium content regulates blood pressure while their soluble fiber (pectin) helps reduce bad LDL cholesterol levels. Studies associate regular consumption of carrots with a reduction in cardiovascular risks.

For the brain and memory, carrots contain lutein, zeaxanthin and alpha-carotene which improve cognitive performance related to aging.

Thanks to antimutagenic polyphenols, carrots also have a protective effect against certain hormone-dependent cancers (breast, ovarian, prostate). Research is still underway on this promising anticancer potential.

In addition, their soluble and insoluble fibers help regulate intestinal transit and satiety to facilitate weight loss.

Low in calories but ultra-nutritious.

For less than 41 calories per 100g, carrots therefore concentrate an incredible nutritional density with their vitamins, minerals, fibers and powerful antioxidants.

This is what makes them a key food for slimming diets but also a beauty ally thanks to vitamin A and C which preserve the radiance of skin, hair and nails.

Its richness in nutrients is also ideal for vegetarians and vegans in order to compensate for certain deficiencies. Its qualities therefore qualify it as a real superfood to integrate into a healthy and balanced diet.

Whether raw, cooked, juiced or declined in multiple recipes, carrots remain one of the best ways to boost your health through the pleasures of the palate!

6 - 5 Recipes with carrots.

1 - Beef carrot:

Ingredients:

• 500g beef (ideally a braising cut like chuck or cheek), cut into cubes

• 4 carrots, peeled and cut into thick rounds

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp flour

• 2 tbsp olive oil

• 500ml beef stock

• 250ml red wine (or extra beef stock)

• 2 bay leaves

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1- In a casserole dish or large frying pan, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove them from the casserole dish and set them aside.

2- In the same pot, add the chopped onion and minced garlic. Sauté until soft and lightly browned.

3- Return the beef cubes to the pot. Sprinkle the flour over the meat and mix well to coat all the pieces.

4- Pour the red wine into the pot and let it simmer for a few minutes to allow the alcohol to evaporate.

5- Add the beef broth, carrot slices and bay leaves. Season with salt and pepper to taste.

6- Cover the pot and simmer over low heat for about 2 to 3 hours, or until the meat is tender and the carrots are cooked through. Stir occasionally and add a little water if necessary to maintain the liquid level.

7- Once cooked, remove the bay leaves from the pot.

8- Serve the beef carrot hot, sprinkled with fresh chopped parsley to add a touch of freshness.

Beef carrot is delicious accompanied by steamed potatoes or rice. Enjoy this comforting and tasty dish! Bon appetit!

2 - Carrot Cake.

Ingredients for the cake:

• 250 g flour

• 200 g sugar

• 200 ml vegetable oil

• 4 eggs

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 200 g grated carrots

• 100 g chopped walnuts (optional)

• Ingredients for the frosting:

• 200 g cream cheese (Philadelphia type)

• 100 g softened butter

• 200 g icing sugar

• 1 teaspoon vanilla extract

Instructions:

1- Preheat your oven to 180°C and prepare a medium-sized cake tin by buttering and flouring it.

2- In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon powder and salt.

3- In another bowl, beat the eggs with the vegetable oil until smooth.

4- Gradually add the egg and oil mixture to the bowl containing the dry ingredients. Mix well until smooth.

5- Add the grated carrots and chopped walnuts to the batter. Mix gently to incorporate.

6- Pour the batter into the prepared pan and smooth the surface with a spatula.

7- Bake the cake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

8- While the cake is cooling, prepare the frosting. In a bowl, beat the softened cream cheese with the butter until creamy. Add the icing sugar and vanilla extract, then continue beating until the frosting is smooth and creamy.

9- Once the cake has cooled completely, spread the frosting generously over the top and sides of the cake using a spatula.

10- You can also decorate the cake with additional chopped nuts or sugar decorations, if you wish.

And there you have it, your delicious Carrot Cake is ready to enjoy! It is a moist and tasty cake, perfect for dessert or a gourmet snack. Enjoy!

3- Carrot puree.

Ingredients:

• 500g carrots, peeled and sliced

• 2 tbsp butter

• 1/4 cup milk

• Salt and pepper to taste

• Fresh parsley, chopped (optional, for garnish)

Instructions:

1- Place the carrot slices in a saucepan and cover with water. Add a pinch of salt and bring to a boil. Cook the carrots until tender, about 15-20 minutes.

2- Once the carrots are cooked, drain them thoroughly.

3- In the same saucepan, add the butter and cooked carrots. Over low heat, sauté the carrots for a few minutes to coat them with the butter.

4- Using a potato masher or immersion blender, puree the carrots until smooth. If you prefer a more rustic texture, you can also mash them with a fork.

5- Add the milk little by little, mixing well, until you get the desired consistency. If you prefer a creamier puree, you can add a little more milk.

6- Season the carrot puree with salt and pepper to taste. Feel free to adjust the seasonings according to your preferences.

7- If you wish, sprinkle the carrot puree with chopped fresh parsley for a touch of color and freshness.

And there you have it, your carrot puree is ready to enjoy! This puree is a delicious and healthy accompaniment that goes well with many dishes. Enjoy your meal!

4- Vichy Carrot.

Ingredients:

• 500g carrots, peeled and sliced

• 2 tbsp butter

• 2 tbsp sugar

• 250ml water

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1- In a saucepan, melt the butter over medium heat. Add the sugar and let it melt into the butter, stirring gently.

2- Add the carrot slices to the saucepan and toss to coat with the butter-sugar mixture.

3- Pour the water into the saucepan, making sure the carrots are well covered. Season with salt and pepper to taste.

4- Increase the heat slightly and bring to a boil. Then reduce the heat to medium-low and simmer the carrots in the liquid for about 20 to 25 minutes, or until tender. Stir occasionally.

5- Once the carrots are cooked, check the consistency of the liquid remaining in the pan. If necessary, let it reduce slightly to obtain a slightly syrupy sauce.

6- Remove the Vichy carrots from the pan and place them in a serving dish. Pour the remaining butter-sugar sauce over the carrots.

7- For garnish, sprinkle the Vichy carrots with chopped fresh parsley.

The Vichy carrots are ready to enjoy! This recipe highlights the natural sweetness of the carrots and adds a touch of sweet flavor. It is a classic side dish that pairs perfectly with many dishes. Enjoy!

5- Carrot soup.

Ingredients:

• 500g carrots, peeled and sliced

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth or chicken broth

• 1 tablespoon olive oil

• Salt and pepper to taste

• Creme fraiche or plain yogurt (optional, for garnish)

• Fresh parsley or chives, chopped (optional, for garnish)

Instructions:

1- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté until soft and lightly browned.

2- Add the carrot slices to the saucepan and sauté with the onion and garlic for a few minutes, stirring regularly.

3- Pour the vegetable or chicken broth into the saucepan. Bring to a boil, then reduce the heat to a simmer for about 20 to 25 minutes, or until the carrots are very tender.

4- Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or traditional blender, purée the soup until smooth. If you prefer a more rustic texture, you can also mash the carrots with a fork.

5- Return the pot to the heat over low heat. Season the carrot soup with salt and pepper to taste. Reheat the soup for a few more minutes, being careful not to boil it again.

6- Serve the hot carrot soup in individual bowls. If desired, add a dollop of crème fraîche or plain yogurt on top for a touch of creaminess. Sprinkle with fresh parsley or chopped chives for garnish.

And there you have it, your delicious carrot soup is ready to enjoy! It’s a comforting and healthy recipe, perfect for cooler days. Enjoy it as a starter or as a main course accompanied by fresh bread. Enjoy!

7 - FAQ – 10 Questions / Answers about carrots.

1 - How to grow carrots ?

For beautiful carrots, choose loose, deep and well-drained soil. Sow the seeds in spring in rows spaced 20-25cm apart. Thin the seedlings to 5cm between each plant. Water regularly.

2 - What other foods are rich in carotenoids ?

In addition to carrots, spinach, apricots, sweet potatoes, mangoes and tomatoes are good sources of antioxidant carotenoids.

3 - What soil for growing carrots ?

Loose, deep (25-30 cm minimum), rich, well-drained and light (sandy-loam) soil is ideal for obtaining beautiful, straight carrots.

4 - Is the carrot a fruit or a vegetable ?

The carrot is a vegetable because it is the edible root of a herbaceous plant, the wild carrot.

5 - Which vegetables go well with carrots ?

Leeks, onions, shallots, turnips, radishes, potatoes go well with carrots in the vegetable garden.

6 - Are carrots high in calories ?

No, with only 41 kcal/100g, carrots are a low-calorie vegetable, ideal for diets.

7 - How deep should you plant carrots ?

Provide at least 25 to 30 cm of loose, stone-free soil so that the roots can sink in well.

8 - How do you know if the carrots are ready to harvest ?

Carrots are ready 3 to 4 months after sowing when the root collar is well above the ground and the root is the desired size.

9 - Can carrots be transplanted ?

No, it is not recommended to transplant carrots, which do not tolerate transplanting very well. Sow them directly in place.

10 - Is it good to eat one raw carrot a day ?

Yes, one to two raw carrots a day are excellent for your health, providing essential vitamins, fiber and antioxidants.

If you liked this article. Don't hesitate to read the one on potatoes: Click here

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