Ready for this: Carrots, scientifically known as Daucus carota, have a rich history that spans centuries and continents. Originating in Central Asia, carrots were initially cultivated for their aromatic leaves and seeds rather than the familiar orange taproots we associate with them today. Early varieties displayed a range of colours, including purple, red, yellow, and white. Over time, through selective breeding, the orange carrot emerged as the dominant variety, particularly in the Netherlands. Carrots then gained prominence for their nutritional value, being rich in beta-carotene, which the body converts into vitamin A.

 

Today, carrots are a ubiquitous and versatile vegetable enjoyed in various culinary traditions worldwide, from crunchy snacks to flavourful additions in soups, stews, and salads. The history of carrots is a testament to human ingenuity in agricultural practices and the development of diverse and nutritious food sources.