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Fun Facts
Most carrots are bright orange now, but up until a few hundred years ago, all cultivated carrots were purple, red, or white. Purple carrots were first cultivated 1000 years ago in the Middle East region of what is modern day Afghanistan where they were used as a clothing dye by Afghan oyalty. Today, purple carrots are being used as a natural source for food colorings.
Star Power
Purple carrots have power! Their purple coloration comes from anthocyanin, the same purple-red pigment found in blueberries and raspberries. Anthocyanin is a powerful antioxidant that reduces inflammation and reduces the risk of many diseases. Purple carrots have up to 28 times more anthocyanins than orange carrots. They are best eaten raw to get the maximum benefit but can still be steamed, boiled, roasted and juiced.
Quick Preps
PREPARE: Cut off carrot greens, then rinse under cool water. If carrots are organic, you don't have to peel them. Just scrub off the dirt.
- Eat raw carrot sticks as a snack, alone or dipped in homemade hummus.
- Shred carrots and add to slaw, salad, soup, sandwiches, wraps -- even pasta!
- Make carrot fries. Cut into strips, drizzle with olive oil, cumin and paprika, and roast in the oven for 30 minutes at 350 degrees.
- Steam carrots and drizzle with olive oil and sea salt.
Fun Tip
Call them surprise carrots. They are orange inside!
Star-Powered Recipe
Purple Carrot Super Slaw
Serves 4
Ingredients
- 8 large purple carrots,julienned
- 2 tbsp. - olive oil
- juice of 1 orange
- juice of half a lemon
- pinch of chopped parsley
- pinch of sea salt
- optional - dash of Dijon mustard
Method
- Peel the carrots first (the top layer is the most bitter), and then julienne cut.
- Whisk together the olive oil with orange and lemon juice, parsley and sea salt.
- Combine carrots and dressing just before serving; making sure not to overdress so that it is nicely coat-ed without swimming in the dressing.
How to Store
Raw, unpeeled: Refrigerate for up to 4 weeks.To freeze: Wash, peel and cut into ½ inch pieces, then blanch for two minutes and chill quickly in ice water. Dry, the place in airtight container or freezer bag for up to 18 months.
Raw, peeled:Wrap in plastic, place in plastic bag or covered container before refrigerating for up to 3 weeks. To freeze, follow the directions above. |Cooked: Let cool, then wrap tightly with plastic or place in container within two hours of cooking. Carrots should keep for up to 5 days in the fridge or up to a year if placed in the freezer.
How It Grows
Carrots grow from seeds into an edible taproot that measures from 5 to 9 inches, depending on the variety. Green fluffy leaves -- sometimes called carrot tops -- grow from the top of the root.
Peak Seasons
Year round
Varieties
Indigo, Maroon, Purple Dragon, Cosmic Purple & Purple Haze