Currently prepping the last of our carrots for a homemade chicken stir-fry dinner. We have enjoyed them all and will have to plant way more in the fall. (All veggies, herbs & most of the spices for this meal are from our garden.) .
Carrot (Daucus carota subsp. sativus) is a root vegetable, that comes in a variety colour: orange, purple, black, red, white, and yellow. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. Nutrition: Vitamins - A-equiv. beta-Carotene lutein zeaxanthin, B6, C, E, K Thiamine,
Riboflavin, Niacin, Pantothenic acid, Folate. Minerals - Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc. Cultivating: Carrots are grown from seed and can take up to four months (120 days) to mature, but most cultivars mature within 70 to 80 days under the right conditions. They grow best in full sun but tolerate some shade. The optimum temperature is 16 to 21 °C (61 to 70 °F). The ideal soil is deep, loose and well-drained, sandy or loamy, with a pH of 6.3 to 6.8. Fertilizer should be applied according to soil type because the crop requires low levels of nitrogen, moderate phosphate and high potash. After sprouting, the crop is eventually thinned to a spacing of 8 to 10 cm (3 to 4 in) and weeded to prevent competition beneath the soil.Companion Planting: The pungent odour of onions, leeks and chives help repel the carrot root fly, and other vegetables that team well with carrots include lettuce, tomatoes and radishes, as well as the herbs rosemary and sage. Carrots thrive in the presence of caraway, coriander, chamomile, marigold and Swan River daisy.