Why are white carrots growing and not orange ones? Overview of purple carrots and how to grow them Ancestors of modern carrot varieties

The history of the emergence of this now popular orange vegetable is shrouded in secrets, so scientists cannot say when people first began to cultivate carrots.

Yellow carrots: varieties and their characteristics

Moreover, never-ending archaeological excavations have not helped to discover her homeland.

There is an opinion that carrots were first grown in Central Asia thousands of years ago, but the ancient Romans and Greeks also knew about its existence. By the way, even then people began to guess about its healing properties, which is proved by the drawings that were found in Egyptian tombs. Carrots were used as a means that has a positive effect on the body as a whole, as a laxative, and also eaten to improve digestion. An interesting fact - initially, it was not a root crop that was consumed at all, but its tops.

There are two types of carrots - wild and homemade. As scientists assure, the second, despite all its similarities, did not come from the first. Yes, they have a similar shape, taste, but in fact they are not even representatives of the same species.

Recently, evidence of homemade carrots was found in Afghanistan. Archaeologists said that the age of the find is almost as much as 5,000 years. But the most interesting feature of the found carrots is the color. It was black, white, purple, yellow and red - anything but orange! Historians believe that the usual color of the root crop appeared only in the 16-17 centuries, as evidenced by numerous canvases written by ancient Dutch artists. Probably, it was bred by local gardeners in honor of the Orange Prince William, although scientists deny this fact, believing that the prince had nothing to do with this.

By the way, a century later, the Dutch have become the main European suppliers of this healthy orange vegetable. Participate in the people's ranking of interesting stories and facts. If you liked the article, click on the button. It's interesting53

White carrots: varieties, taste, useful properties. Why are carrots white and not orange? Purple carrot

For a long time, carrots have been a necessary addition to the preparation of an incredible number of dishes. Now the most common type is considered to be orange. But few people know that initially the root crop was yellow, white, red and even black, but not orange.

Only in the 16th century did this vegetable acquire the orange color familiar to us. And carrots are so widespread due to their sweeter taste.

But other varieties of carrots are also important, because due to the variety of flavors and the content of many different vitamins in them, they can easily be used in various culinary recipes.

Why are carrots white

The yellow color of the vegetable is given by lutein, and the purple, blue, red and black colors are obtained due to the content of anthocyanin in them.

Why are the carrots light in color?

A rich red color is acquired due to lycopene, and burgundy carrots receive due to the presence of betaine in the root vegetable.

White carrots lack color pigments. This is why carrots are white and not orange. But the microelements contained in it, which have a beneficial effect on the human body, make it quite popular.

Functions

People who prefer a healthy type of diet know that, in addition to coloring the fruit, plant pigments also perform other functions:

• Beneficial effect on the immune system.
• Strengthening the walls of blood vessels.
• Improved vision.
• UV protection.
• Acting as antioxidants capable of suppressing various viruses.

Accordingly, the more varied and richer the color palette of vegetables on the table, the tastier and healthier the prepared food.

Varieties

Nowadays there are a great many varieties of orange carrots, but before that, white carrots were more popular. When choosing varieties, they should be distinguished by yield, disease resistance, shape and storage period. Also, the division takes place into a stern and a dining room.

The most widespread forage varieties are Berlin Giant, White Weibul, Vosges White, Gigantic White, Championship, and White Green Head. As a rule, the length of the root crop reaches 50 cm, has a cylindrical perfectly even shape.

The best table varieties include "White Satin F1", "Lunar White", "Belgian White". They have a very smooth texture and juicy flesh.

The incredible number of varieties and species that white carrots have, speaks of a great variety of flavors. But the main and main difference between them is the presence or absence of a bitter aftertaste.

To date, only fodder varieties have it, so this species began to be grown exclusively for adding cattle and small domestic animals to the diet.

Recently, the cultivation of white and yellow carrots, which have an incredibly sweet taste, has been revived in Latvia, which has earned them special popularity in cooking.

White carrots.

Medicinal properties

For centuries, people have been using the medicinal properties of white carrots. To preserve the healing qualities, carrots are often mixed with honey.

Carrot juice is excellent at fighting excess cholesterol, and carrot broth is often used as a diuretic.

Seeds and roots are also widely used not only in cooking as an additional ingredient in canned food, pickles, liqueurs and liqueurs, but also in folk medicine in the treatment of kidney stones.

Also, essential oils are extracted from the seeds, which are used in cosmetic products.

Despite the abundance of useful properties, carrots can cause some harm to health. The use of this product in food is contraindicated if its use causes allergic reactions.

Overeating can also harm the body. It is characterized by an excess of carotene, but this option is possible only with the use of orange carrots. And since white does not contain it, there are no obvious contraindications for this variety.

Purple carrot

Great Britain became the birthplace of purple carrots many years ago. But it did not receive such widespread use due to one significant drawback: in a peeled form, carrots stain everything with which it comes in contact.

Although in some culinary preparations, this property can perfectly help to make the dish especially attractive by adding a delicate pink tint to the food.

Beneficial features

The root vegetable owes its color to the presence of alpha-carotene, beta-carotene and anthocyanin. In the body, they are converted into essential vitamin A, which has a positive effect on the condition of the skin, improves vision and relieves fatigue of the visual apparatus.

In cooking, purple carrots serve as a very unpretentious and versatile ingredient. It can be stewed, fried, baked, and is also great for making fresh juices and even jam.

The most common variety is dragon. This option refers to early maturing varieties. It has a conical shape and grows from 15 cm to 17 cm in length. This variety of purple carrots grows well in slightly acidic soils and loves fairly frequent watering. It is considered extremely resistant to frost. Ideal for long-term storage.

If we compare the taste of everyone's familiar orange carrot with purple, then the second has a sweeter taste. But you should be aware that raw this variety has a faint smell of rosemary, which disappears completely after heat treatment.

Cooking methods

1. Juice. When juicing, all the nutrients are completely retained. Before squeezing, you should select undamaged fruits, rinse them thoroughly and clean them. It is not recommended to add sugar and salt to the juice. And the daily use of freshly squeezed juice half an hour before lunch helps to normalize digestion.
2. Grilled vegetables. The method of cooking carrots in combination with other grilled vegetables allows you to preserve all the nutritional and healing properties, while the taste becomes more pronounced.
3. Puree. Making carrot puree soups with some equally healthy vegetables is ideal even for very young children. And by resorting to imagination and adding purple to the usual orange carrots, you can get an original dish of amazing color that you will like not only in taste, but also in appearance.
4. Bouillon. Cooking broth with the addition of different varieties of carrots, be it white, orange or purple, will turn out to be incredibly attractive and low in calories. Despite the fact that at high temperatures the percentage of vitamins decreases, the part necessary for the body in the cooked dish remains, which makes the culinary masterpiece not only beautiful, but also useful.
5. Drying. Carrots are great for drying for future use. Before harvesting, carrots must be thoroughly washed and peeled, then either chopped or grated. An electric dryer helps to speed up the drying process, thanks to which the cooking time will be reduced several times, while all the vitamins contained in the carrots will be preserved as much as possible.
6. Dessert. The purple carrot is so sweet that it can be used in a variety of desserts. For many years Europeans have preferred to make jam from carrots, which has an amazing taste.
7. Table decoration. Even having mastered the carving technique a little, you can arrange a dining table and make it incredibly beautiful and unique. Using a thin knife, a vegetable dish can be turned into an exquisite culinary masterpiece, the appearance of which on the table will attract the attention of not only children, but also adults. The unique combination of white, orange and purple carrots, as well as the creation of compositions from them, will surprise every guest present, and the prepared culinary recipes from carrots will not leave anyone indifferent.

Don't be afraid to experiment. Then an ordinary lunch will turn into a real meal.

Carrots were one of the first root crops that people began to domesticate. Now work on the selection of this vegetable continues. People use varieties of different colors and shades. One of the most widely consumed species in the world is the yellow carrot.

Composition of yellow carrots

Composition of yellow carrots

The color spectrum of the root crop depends on its chemical composition. Yellow carrots, together with the reddish-orange representatives of the varieties, are characterized by a predominance of carotene in the composition. Violet and light pink species are susceptible to the accumulation of substances such as anthocyanins. White carrots have small amounts of these ingredients, but are famous for their high amounts of glucose and dietary fiber.

Yellow carrots, together with representatives of white varieties, first grew in Central and Central Asia, while orange and red types of root crops consider the Mediterranean countries their homeland.

The yellow vegetable has both a pale shade and a rich canary. Yellow carrots are consumed in the world more often than orange, traditional in Russia. It grows small: up to 4 cm in diameter and up to 25 cm in length.

Features that give carrots a yellow color:

• The presence of xanthophyll. This substance is similar in structure and characteristics to carotene. Its high amount gives the roots a yellow tint and a sweet taste. This substance is capable of limiting and stopping the growth of pathogenic cancer cells, for which it is revered by scientists all over the world.
• The concentration of lutein in carrots also makes the vegetable look bright and sunny. Lutein acts on the human body as a prophylactic agent against cardiovascular diseases. It also has a positive effect on the retina of the eye, protecting against the harmful effects of bright sunlight.

The yellow varieties of carrots contain many vitamins, micro- and macroelements, among which there are vitamins of groups A, B, E, K, PP, H, C, as well as potassium, phosphorus, iodine, iron, zinc, fluorine and magnesium.

Vegetable water inside the root crop is of great value. Its amount depends on the region: the hotter the climate, the drier the vegetable tastes. The sugar content in the composition of yellow carrots is average - up to 7% of the total mass, but it contains a lot of fiber and carotene compounds - up to 70%.

Useful properties of varieties

Yellow carrot varieties are extremely healthy to consume. In the modern world, fodder species intended for agricultural livestock are grown. They are characterized by a higher starch and green mass content.

There are cultural hybrids for human consumption: Mellow Yellow F1, Yellowstone, Mirzoi 304, Solar Yellow. They have less juice and glucose in their composition than representatives of the brighter varieties. They are also less caloric - up to 33 kcal per 100 g of product. This allows the vegetable to be used in dietary meals.

Yellow carrots have many health benefits:

• Regular consumption of juice from yellow carrots allows you to get rid of worms, especially effective on the child's body. Also, the juice has the maximum amount of carotene and xanthophyll, which fight cancer and improve the condition of the skin, nails and hair. Carrot juice replenishes the supply of nutrients during periods of vitamin deficiency in the body.
• The components of yellow carrots have a positive effect on the metabolic systems of the human body. They have a choleretic and diuretic effect, and therefore are included in drugs that are taken for urolithiasis and problems with the bile ducts. Also, the yellow variety is used to improve the work of the heart and the contractile functions of blood vessels. Root seeds are rich in essential oils.
• Carotene is used as an additive in cosmetics that improve skin color and increase the brightness of hair color. It is even added to special food for ginger breeds of cats and dogs, the use of which by animals allows maintaining a good condition of the coat and gastrointestinal tract, not losing color characteristics. The crunchy properties of the root vegetable also depend on carotene, and regular consumption of raw vegetables by children helps to form their healthy bite and strong enamel.

The negative effects of yellow carrots

Carrots are contraindicated in diseases of the gastrointestinal tract.

Contraindications are tied to a large number of carotene compounds in the composition of the root crop. If a person consumes a large amount of the product in a short time, his skin will acquire a noticeable yellowish tint, especially in the area of ​​the face and palms.

Such external signs are manifested by the disease carotenemia - a supersaturation of the human body with beta-carotene. To get rid of such a misfortune, you should exclude yellow carrots from the diet for 2-3 weeks and monitor the further dose of its use.

Carrots can harm people who have some health problems:

• smoke a large number of cigarettes a day;
• are prone to root vegetable allergies;
• have a stomach ulcer or thyroid problems;
• suffer from insulin-dependent diabetes mellitus.

The risk zone is products grown in large fields. For the convenience of processing them and preserving the harvest, insecticides and growth accelerators are often used. Residues of these chemical compounds accumulate in root crops and negatively affect the person who eats them. It is better to opt for organic products grown using organic fertilizers and pest control products.

Usage

Yellow carrots are popular in Asia and Europe. It is a component for preparing first and second courses, salads, side dishes and even desserts.

Some cooking rules help to complement the daily and holiday menu:

• meat is often served with a side dish of small carrots fried in a large amount of oil until golden brown;
• fish dishes are successfully complemented by boiled or half-cooked carrots, cut lengthwise or across in circles;
• borscht and soups will be complemented by a dressing of finely grated vegetable, lightly fried in oil;
• real Uzbek pilaf is prepared with the use of equal amounts of orange and yellow carrots, therefore the latter is often called Uzbek;
• small root vegetables are added to seaming and pickles, sometimes with green forelocks to enhance the taste and aroma;
• raw grated carrots with any fat will be a pleasant addition to a vitamin salad;
• finely grated carrots with cream, sour cream or butter, lightly sautéed and with added sugar are used in baked goods, pies, fruit desserts, even in jam.

It's one thing when carrots grow horny and clumsy - it's our fault, they didn't feed them, they didn't wate them. But when in the fall you see that the root crop has grown not orange, but yellow or white, with a clear conscience you can blame the grower or the wild carrot with which your cultivated carrot "mated".

So why are carrots yellow (white) and not orange?

– Manufacturer's wines. In pursuit of cost reduction, many producers are beginning to "cheat": they do not regularly update mother plants, but grow vegetables for seeds using old, degenerating varieties. From such seeds you get white carrots- not juicy and not tasty, no matter how diligently you perform agrotechnical techniques.

Low-quality seeds produce carrots that look like wild ones. You can distinguish it from a good one by its tops. Degenerate carrots have leaves with fluff, a more saturated green color than cultivated carrots, and the rosette of leaves is almost horizontal. You need to discard such root crops right away - they will be woody, savory, pale, and moreover, they can pollinate varietal specimens of carrots.

On the left - sowing carrots, on the right - wild

– Collecting seeds from F1 hybrids ... If you collect seeds from carrots (and any other vegetable), on the packaging of which F1 was listed, that is, a hybrid of the first generation, they will grow into hybrids of the second generation - F2. Such carrots lose their varietal, or rather hybrid, qualities, and become more like their wild sisters. Wild carrots are white, bitter and not juicy.

– Cross-pollination with wild carrots. Daucus carota, or common carrot, grows everywhere in the southern regions of the European part of Russia, as well as in Ukraine and Belarus. Its fruits have a pungent spicy taste that looks yellow or white. Sowing carrots growing in our gardens are a subspecies of wild carrots. That is, they are close relatives, and are easily pollinated by insects at a distance of 0.8-2 km, depending on the area. This is another answer to the question of why carrots are white and not orange. When growing carrots for seeds, make sure that the same carrots are not growing nearby, or expect the seeds to be a surprise. Also, you should not plant several varieties at once, otherwise they will be pollinated among themselves.

However, such root vegetables can also be used - as a spice in marinades, canned food, as well as in medicine - as a diuretic, anthelmintic, in the treatment of kidney stones.

– Top dressing. If not all carrots are pale, but only with the heart of the carrot is white and tough most likely, we are dealing with a "bias" in minerals. In particular, with an excess of nitrogen and a lack of potassium and phosphorus. Typically, these root vegetables have lush greenery, and the flesh is dry and bitter. To remedy the situation, it is necessary to exclude nitrogen and organic fertilizing (urea, mullein, bird droppings, manure) and fertilize with ash or phosphorus-potassium fertilizers.

Thus, if the carrots grow yellow or white, this is a reason to think about the quality of the seeds. Invest in seeds from a reliable company and be careful when harvesting carrot seeds. Have a nice harvest!

There can be many reasons why carrots are tasteless. It is quite possible to avoid such an incident if you follow some agrotechnical rules.

Belongs to vegetable crops that grow almost all over the earth. There are about 60 species of this root crop, differing in size, color, and purpose of cultivation. The uniqueness of the carrot is due to the possibility of its use even at the growth stage, during the period of intensive watering, as well as the prospect of planting it even on the balcony, creating an impromptu bed in a flower box, if the earth is fertilized in advance.

Description of carrots

Carrots are used not only in cooking, but also in medicine and cosmetology. The presence of a large amount of phytoncides in this plant makes it possible to disinfect the oral cavity and strengthen the gums. At the same time, a mixture of chopped carrots and egg yolk stimulates hair growth, perfectly cleanses the skin and gives it a healthy tone. The root vegetable is edible in any form, and a glass of juice from it compensates for the lack of a daily dose of vitamins and minerals.

Although carrots are 87% water, they can provide the body with protection against diseases:

• liver;
• kidney;
• cardiovascular;
• anemia;
• colitis.

With frequent use of carrots, you can relieve the symptoms of polyarthritis, diabetes, increase the regenerative capacity of the body,

Due to the large amount of growth-promoting vitamin A in carrots, its use is especially indicated for children. And, although the kids for some reason have a negative attitude towards her, you can deceive them by making weekly juice from sweet carrots with banana and strawberries. A child can hardly refuse such a healthy and tasty dessert, which is guaranteed by root vegetables, gradually he will fall in love with carrots.

Unpalatable carrots - reasons

What is the amazement of gardeners when, sown in the usual way in the garden, always before that sweet carrot suddenly refuses to grow, and after harvesting it turns out to be completely tasteless and even bitter. Why carrots are tasteless there can be several reasons:

1. Lack of potassium and phosphorus in the soil layers. Fertilizers are compensated for by applying in the fall to the place of spring plantings. This also leads to the ugly shape of the root crop of the selected variety.
2. Forgetfulness to treat the garden in August with manganese sulfate, which significantly sweetens the roots, increasing the content of sugars and carotene in them.
3. Applying 25-30 days before harvesting nitrogen-rich fertilizers is also an important reason. Carrots accumulate nitrates and lose their flavor.
4. Late harvesting of carrots, rare thinning. Being in the soil for more than the prescribed period, the root can lose its taste.
5. Influence of pests, in particular - carrot flies. This is bad, but they learned to fight them a long time ago with the help of a bow. The beds of these plants are placed side by side or they are sown through a row, you do not need to water them too often

In addition, no matter how tempting it is, you should not be guided by the picture and purchase the seeds of F2 hybrids. As a rule, they exhibit the characteristics of wild carrots, are a less valuable nutrient, and you cannot correct their taste with fertilizers.

The presence of elements of bitterness, slightly "herbal" taste of carrot food is inherent in varieties intended for long-term storage. They manifest themselves only 2-3 weeks after digging out of the ground.

Experienced gardeners advise to huddle the beds in a timely manner. Being above the soil level, the upper part of the root vegetable acquires a bitter taste and turns green. In the first months of summer, carrots need frequent watering, if the ground is dry, the amount of moisture decreases as it ripens.

The sweetest carrot varieties

The reason why carrots are not tasty may be the wrong plant variety. After all, not all root vegetables of this type have the same amount of sugar and carotene. The sweetest varieties of carrots with the maximum amount of these substances are recognized as:

1. Maestro F1 is an early ripening hybrid that develops in any climatic conditions if it is watered frequently. The color of the carrots is bright orange, the shape is cylindrical, the core is light red. Root crops are disease resistant.
2. - grows up to 20 cm, is characterized by juicy, tender and very sweet heart. The root vegetable is red, suitable for dietary and baby food, grows well.
3. - reaches ripeness late, is distinguished by a bright orange color, a small heart. When the appropriate conditions are created, the presence of moisture, the hilling of the beds, it is stored without loss of appearance and taste, until early spring.
4. Bolero F1 - root crops easily tolerate drought, heat, their outer shell and core have the same bright orange hue. Carrots are immune to powdery mildew and Alternaria, being in the ground, they resist root rot, cercospora.

All seeds, regardless of variety, need standard maintenance methods and frequent watering.

Some interesting facts

When buying carrots in stores or at the market, most people instinctively choose the largest root vegetables. You should not do this, because they accumulate a large amount of nitrates. The most optimal in terms of size are 150 g carrot samples, containing a maximum of vitamins and minerals and very few harmful substances.

Carrots miraculously help you get an even tan on the beaches or in a solarium, if you drink 200-250 g of freshly squeezed juice just before going there. The same remedy helps relieve stress, calm the nervous system, and also speed up the recovery of the dermis after surgery, burns or visiting a beauty salon.

Kira Stoletova

Carrots are one of the most common vegetables. It has a bright and attractive appearance. The orange carrots took some time to acquire that color. Some of its species have a different color.

Vegetable ancestors

There were originally 2 cultivated varieties of carrots: Eastern and Asian. The anthocyanin pigment gave their color a purple hue, and in large quantities even black. Now this variety is found in Afghanistan, the Himalayas, Iran, India, Russia. There also grows a yellow carrot, more elastic and tart. The leaves of the oriental plant are pubescent and have a silvery tint.

The purple root crop began to be cultivated around the 10th century. In XIII he appeared in the countries of the Mediterranean Sea, in XV - in China. In Asia, the purple and yellow varieties are still cultivated today, but they are not as popular as their orange cousin.

In ancient times, there was no single name for this vegetable, so white varieties were often confused with parsnips. It was later given a separate name to distinguish it from related root crops.

The confusion continued until the Middle Ages, when purple and yellow species were brought back to European countries. Today, carrots are officially considered a valuable plant, and all varieties, from white to black, are subject to the Linnaean classification, which was eaten away in the 18th century.

Breeding work

The first experiment on a root crop was carried out by Dutch scientists in the 18th century. The aim of the breeding was to get the carrots to produce larger and juicy fruits. During the events, the vegetable lost some of its essential oils, but acquired a lot of other useful properties.

Up to this point, history has known a red, yellow, purple, white variety, but not orange. According to one version, the vegetable owes its roots to Orange Prince William, allegedly as an expression of gratitude for Holland's gaining independence during the war with Spain.

According to another hypothesis, the orange color of the root crop was obtained by crossing the red variety with the yellow one. It happened in the 18th century, when the vegetable was brought to the Netherlands from Iran. It is the orange blossom that is considered the symbol of the Dutch state.

Peter I brought carrots in the form in which we know them to Russia along with other vegetables. For a long time, the root crop was used only as a remedy for the treatment of diseases. Only 2 centuries later, carrots began to be widely used for food.

From the 70s of the twentieth century to the present day, breeders continue to work on the quality of carrots, improving their usefulness. The percentage of carotene in it has almost doubled: by the twentieth century, carrots have become the champion in its content.

Color formation

Carrots are colored orange thanks to the carotenoid pigment - a natural dye. It is accumulated thanks to the DCAR_03255 gene. Beta-carotene is found in small amounts in tomatoes and broccoli. Splitting into small particles, the dye is converted into vitamin A. Excessive consumption of vegetables leads to carotenemia: a person's skin becomes orange from an excess of the amount of pigment in the blood.

Yellow and white colors are also rare. These varieties were obtained by crossing the oriental varieties with the wild Mediterranean ones.

Orange carrots, like white ones, are a hybrid of oriental white varieties. The color of the vegetable depends on the content of carotenoid pigments.

• carotene A and B affect the orange and yellow color of carrots, and the percentage of beta-carotene can be more than 50%;
• lycopene and xanthophyll give the root vegetable a red color;
• the lower the carotene content in the carrot, the lighter it looks;
• the percentage of anthocyanins in a vegetable is responsible for its light purple or black color, and also gives it an antioxidant function.

Composition and useful properties

Carotene, which gives carrots an orange color, is contained in the product in large quantities: 9-10 mg per 100 g. The vegetable also contains vitamins C, E, group B, carbohydrates, in particular glucose, minerals: calcium, potassium, magnesium, phosphorus, sulfur is a valuable protein. Energy value of carrots - 28-31 kcal / 100 g.

Simple carrots are a really valuable product for the human body. Eating it every day, a person improves the condition of the skin, hair, nails, and ensures the prevention of visual acuity.

The root vegetable is able to regulate blood cholesterol levels and blood pressure. The fiber contained in orange and yellow carrots has a beneficial effect on intestinal function.

Differences between orange and purple varieties

If a carrot of the familiar orange color is a storehouse of beta-carotene, then its purple or blue-black relative is dominated by anthocyanin. This pigment, influencing the color, saturates the plant with many useful properties. Such carrots have an antioxidant effect on the body, anti-inflammatory, strengthens the immune system, lowers cholesterol levels and improves the work of blood vessels.

WHAT COLOR IS THE CARROT?

Why are carrots orange

YELLOW CARROTS EXCEEDED OUR EXPECTATIONS!

Conclusion

Orange carrots, familiar to a modern person, are a storehouse of vitamins and minerals necessary for the full functioning of the body. This is facilitated by the plant pigment carotenoid, which colors the root crop in a bright red color.

The progenitor of modern carrots was exactly purple. And it remained so until the 16th century. Growing this unusual carrot is no different from growing your usual orange carrot. In addition, modern varieties and hybrids are highly resistant to various diseases.

General characteristics of purple carrots

Purple carrots belong to the Umbrella family, subspecies Daucus carota ubsp. sativus. It is a biennial herb. In the first year, the green mass is growing.

The vegetable is characterized by low productivity, good germination, disease and pest resistance. Since the century before last, purple carrots have been considered an excellent cure for a number of diseases.

The appearance of the bush and fruit

In appearance, the plants do not differ from the classic orange carrots. The plant has a similar appearance to other members of the Umbrella family.

The purple vegetable has a strong root vegetable and feathery leaves. The color of the fruit comes in a different purple hue depending on the species. Their length is 20-30 cm.

Short fruits ripen faster than long ones. Also, the depth of the soil affects the development of root crops.

Compound

The composition of the vegetable is rich in minerals. 100 g contains:

• magnesium - 38 mg;
• chlorine - 63 mg;
• calcium - 27 mg;
• sodium - 21 mg;
• sulfur - 6 mg;
• potassium - 200 mg;
• phosphorus - 55 mg;
• vanadium - 99 mcg;
• molybdenum - 20 mcg;
• nickel - 6 mcg;
• copper - 80 mcg;
• fluorine - 55 mcg;
• lithium - 6 mcg.

Properties

Recent studies have shown that the chemical composition of the unusual vegetable is much richer than that of the usual carrot, since it has an ideal balance of vitamins and minerals. Thanks to this, purple carrots, with their constant use, strengthens the immune system, as well as the cardiovascular system. In addition, it is good for the eyes due to its high concentration of anthocyanins.

The root vegetable contains calcium and other substances useful for hair, nails and skin in an easily digestible form, so it is best to combine the use of purple carrots in food and use in home cosmetic procedures.

Pros and cons

Dignity purple carrots:

• Easy to grow.
• Long shelf life.
• The demand and benefits of a vegetable.

Flaws:

• When it is peeled, it paints everything it comes in contact with purple tones - hands, clothes, dishes, and other vegetables.
• When cooked, it gives color to water, becomes brown and unattractive. Therefore, it is eaten mostly raw.

Popular varieties of purple carrots

There are several popular varieties of carrots:

• Root crops of the variety can be easily distinguished from all others by their characteristic purple-violet color on the outside. Inside, the purple carrot has a yellowish-orange core. Like most of the species, this purple carrot is extremely rich in vitamins and minerals.
  
  
• This variety has a bright purple color on the outside and an orange core. The vegetable is sweet in taste, contains a large amount of vitamin A and beta-carotene.
  
  
• Inside, the root vegetable is completely orange-colored. Raspberry-purple color is present only on the outside in small quantities. The taste of carrots is rich and sweet. The fruits reach a length of 20 cm.
  
  
• The hybrid has a dark purple color. The inside of the root is orange. The variety belongs to the category of early ripening - technical ripening occurs 70 days after planting in the ground. Root crops grow up to 30 cm long. Purple haze is resistant to many types of diseases.
  
  
• The variety is recognized as refined. It has a pleasant sweet taste with spicy notes. The outer part of the root crop has a purple-red hue, the inner part is orange-yellow. The length of carrots reaches 25 cm.
  
  
• This species belongs to the category of colored carrots. Its fruits can range from orange to deep purple. Root crops are cylindrical in shape. The length reaches 18 cm.
  
  

How to grow purple carrots?

To get a good harvest, it is important to pay attention to planting, care and treatment of carrots from diseases and pests.

Preparing for landing

To get the seeds to sprout faster, you can resort to the following methods:

• Soak. Take fabric bags, fill them with seeds and put them in warm water for a day, which needs to be changed regularly. It can also be soaked in water mixed with wood ash. Sometimes, in parallel with soaking, the incandescent method is used.
• Heat treatment. Take the bags, add the seeds and alternately dip them in hot water for 20 minutes, then in cold water for 2 minutes.
• Sparging. The essence of the method is that the seeds must be soaked in water saturated with oxygen or air. This should be done in a container made of non-oxidizing material.
• Burying seeds. Bury the seeds in bags at a shallow depth for 10-12 days. This method provides seed germination as early as 4-5 days after sowing.

Also, the seeds can be mixed with wet peat and hidden in a warm place for 7 days - there they begin to germinate, after which they can be used for sowing. Seeds are sown in open ground in early spring, immediately after the snow melts.

Landing features

If the soil on the site is light, then the seeds should be buried in it by 20-30 mm, but if the soil is heavy, the planting depth should be reduced to 15-20 mm. The row spacing is about 20 centimeters. A distance of 30 to 40 mm should be kept between seeds in a row.

So that the crops are not thick, gardeners often resort to the following trick: cut toilet paper into thin strips, apply drops of paste (from flour or starch) on them with an interval of 30-40 mm, and then spread the seeds in them. After the paste dries, the paper must be bent in half along its entire length and reeled into a roll.

During sowing, the paper with seeds is unfolded and placed in the grooves, which must first be well moistened. When the seeds are embedded in the soil, the surface of the bed should be covered with a three-centimeter layer of mulch. This will prevent a crust from forming on it, which makes it difficult for the seedlings to germinate.

There is another method of sowing this crop. To do this, cut toilet paper or paper napkin into small squares, and a drop of paste must be dropped on each. 1 or 2 seeds and 1 granule of complex mineral fertilizer are placed on them. The squares must be rolled up to make balls. When they are dry, they are stored until sowing. During sowing, these balls are placed in the groove with a distance of 30-40 mm.

Care rules

The essence of caring for purple carrots is loosening the soil, applying fertilizers, thinning the seedlings.

The first thinning is carried out when 1-2 leaves appear on the bush. Large plants are left at a distance of 2 cm from each other. When two pairs of leaves appear, the procedure is repeated, doubling the distance between adjacent plants.

In summer, the seedlings are watered, loosened the crust, thinned out densely growing specimens. If necessary, apply mineral fertilizers. In order for the carrots to grow sweet and beautiful, regular tillage should be carried out. The first weeding may be required before the seeds germinate.

The proximity of weeds has a detrimental effect on the development of carrots, so they must be eliminated immediately after emergence.

Within 3-4 months after planting, the culture is watered 3-4 times a week (4 liters of water for each square meter). Then the one-time volume of liquid is increased, and the number of waterings is reduced. Now it is enough to carry out the procedure once every 7 days.

Gardeners recommend not overusing fertilizers. It is enough to carry out only 2 top dressing (Crystalon, Solution, Ammophos have shown themselves well in practice). You can apply liquid fertilizer from nettle, manure or compost every month.

Most varieties of purple carrots require frequent loosening of the soil, starting with the appearance of the first shoots. It is best to do this immediately after rain and with great care. This event can be combined with the regular weeding required for this vegetable (especially in the first months). Weeding is carried out by hand so as not to accidentally damage the cultivated plants.

When the carrots grow 10-15 cm, you can start mulching. It is more convenient to do this after weeding and thinning, using finely chopped grass as mulch. Repeat mulching after 2-3 weeks.

Mulching is optional, but it can significantly reduce weed problems and improve the quality of root crops.

Ripe carrots should be harvested as soon as possible. This will have a beneficial effect on the development of root crops remaining in the garden.

Diseases and pests

For this culture, the following diseases pose the greatest danger:

• Bacteriosis Its distribution occurs along with plant debris and seed.
• Fomoz damages the stems of the testes, as well as their inflorescences. Brown spots appear at the top of the root, and over time, the entire root crop is affected. Before sowing, the seed should be treated with Tigam's solution.
• Septoria. Small chlorotic spots appear on the foliage of a diseased bush. As the disease progresses, they turn brown. In order to prevent the seed, the seed is heated in hot water, and then immediately cooled.
• Black rot. On the affected area of ​​the root crop, rotten areas of a coal-black color appear. Treat with Tigam solution.
• Red rot. First, purple or brown spots appear on the root crops, and then they disappear, and in their place black fungus sclerotia form. The reason for the development of this disease is the introduction of manure into the soil.
• Gray rot. Its symptoms appear in almost all vegetable crops. This happens during the storage of vegetables.

Also, purple carrots can be harmed by:

• Slugs. They can be harvested by hand, but pest control is better with traps.
• Winter scoops injure the aerial parts of the bush. and they also damage shoots and roots, gnawing them.
• Carrot flies. Active at night. As soon as the carrots have some young leaves, they immediately lay eggs.
• Wireworms- dark nutcracker larvae. These are beetles that lay eggs on the crop.

Possible errors and difficulties

Growing errors and problems:

• poorly leveled and cleaned planting surface;
• inaccurate watering leads to rot and fungal diseases;
• lack of space for food (too dense planting);
• lack of regular hilling - as a result, carrots become bitter, quickly fade in the sun and acquire a green tint;
• fertilization before planting leads to the appearance of curved root crops of a small size (it is better to plant carrots in place of cucumbers, tomatoes, onions, which were well fertilized last year);
• abuse of nitrogen fertilizers.

The difficulty lies in the fact that you cannot buy purple carrot seeds in stores and on the market - they can only be found and ordered on the Internet. In addition, purple carrots love comfort and proper care for them, strict adherence to the rules of collection and storage.

Harvesting and storage

Harvesting purple carrots is a multi-step process. In July, the early ripening varieties of this plant are harvested. Root crops of medium-term varieties are dug up in August. And harvesting of late-ripening varieties, which can be stored for a long time, is carried out in the second half of September.

Harvesting is done on a sunny, dry and warm day. The fruits are dug up, dried, cleaned from clods of earth.

The crop can be harvested in storage. A cellar or basement is ideal for storing such a vegetable. Carrots are placed in boxes made of plastic or wood, while they should be sprinkled with dry sand so that the roots do not touch each other. If desired, replace the sand with moss.

There is another method of storing carrots, which is to glaze the carrots with clay. Clay is mixed with water to a creamy consistency, after which the roots are alternately immersed in this "chatterbox" and laid out on a wire rack to dry. Dry vegetables are laid on. Until next season, purple carrots do not lose their unique properties.

Cooking applications

Purple carrots can be used in cooking, like its orange version, that is, the vegetable can be stewed, fried, boiled, as well as baked and steamed. They also make marinades from it.

Purple carrot dishes are not only tasty and healthy, they are easy to digest. Carrots go well with almost all foods, especially cereals, other vegetables and meat. It is also useful to eat raw carrots, without heat treatment.

Due to its unusual color, this root vegetable is often used to decorate various dishes.

Purple carrots for weight loss

It is low in calories. You can eat it raw or steamed. Carrots are very filling and high in fiber. This vegetable aids in digestion. Not only does it lower blood sugar levels, but it also helps the body absorb nutrients better.

Including purple carrots in your diet lowers bad cholesterol and improves metabolic processes, which can help you lose weight.

Video footage of purple carrots

This video tells what a purple carrot is, how to plant it correctly, collect it, etc.:

The history of carrots (Latin daucus carota) is not entirely clear, it is fanned with doubts and riddles, and it is difficult to understand when it was actually started to be cultivated. Unfortunately, archaeological excavations have not yet discovered the homeland of domestic carrots, therefore, due to the lack of documentary evidence, it is impossible to establish exactly where and when the cultivation of carrots began.

It is a very common myth that home carrots are derived from wild carrots. Although they have similar smell and taste, it has been established that wild carrots and house carrots are not the same species. Until today, botanists have failed to remove an edible plant from a wild root crop. An edible carrot matches a completely different, distinct look.

It is assumed that the homeland of carrots is Central Asia, but thousands of years BC, carrots were found in other places, as it was established that the ancient Egyptians, ancient Greeks and Romans knew about carrots. From the drawings in Egyptian tombs, one can judge that carrots were used for healing. Still not knowing anything about vitamins, people noticed that carrots help the sick and weakened recover, improve digestion, benefit vision, and act as a laxative. They say that the warriors, hidden in the Trojan horse, ate a lot of carrots the day before in order to cleanse the intestines and at the crucial moment there were no problems. But this, of course, is only a legend. The first road to the table was paved with carrot tops, which were used like other greens. Some of the relatives of carrots are still grown for these purposes, such as parsley, fennel, dill and cumin, and seeds are more commonly used in medicine.

Wild-growing carrots are small, tough, light, or rather bitter, with a white root. Homemade carrots are juicy, with a sweet root, usually orange in color. Evidence of modern carrots is found in Afghanistan, the age of the find is about 5,000 years. Interestingly, history shows that the color of carrots used to be red, black, yellow, white and purple, but not orange! Our modern orange carrot was born from the efforts of Dutch gardeners in the 16th and 17th centuries, as evidenced by the works of art of the time. At that time, carrots were depicted on their canvases by such old Dutch masters as Joachim Beckelaer, Joachim Vteval, Peter Arsten and many others. There is one unconfirmed story that supposedly the color of the carrot - orange - was bred in honor of Prince William of Orange. Despite the fact that orange carrots in Holland date from the 16th century, historians believe that it is unlikely that Orange William was involved in this. Some astute historians have created the myth that such a mutation of the vegetable was bred as a sign of gratitude and respect to King William I for leading the Dutch uprising against Spain that led to the country's independence.

Here is another version: in Holland, where the merchants of the East India Company brought carrots from Iran, orange carrots were bred by crossing red and yellow carrots in the 17th century. The fact is that the orange color of carrots corresponds to the traditional color of the Netherlands Royal House of Orange-Nassau. This "royal" carrot was often depicted in their canvases by Dutch artists of the Golden Age. In 18th century Europe, it was also considered a delicacy. Peter the Great brought orange carrots to Russia along with potatoes, radishes, artichokes and other outlandish European vegetables.

These days, carrots are the second most popular fruit after potatoes. However, having studied its composition more closely, it is worth recognizing that this plant should have become the No. 1 vegetable. Carrots have a lot of vitamins and minerals. It contains a lot of carotene - 9-10 mg per 100 g of the product, but there is little vitamin C in it - up to 5 mg per 100 g of the product, in small quantities carrots contain vitamins of group B. It contains a lot of carbohydrates (mainly glucose) - 6 %, about 1% of minerals - potassium, magnesium, sodium, calcium, iron, phosphorus, sulfur, etc., and 1-1.2% proteins. The energy value of carrots is 29-31 kilocalories per 100 g of product.

Another under-mentioned nutrient in carrots is vitamin E, the so-called muscle vitamin. It promotes the efficient use of oxygen by the entire musculature.

1. The ancient Greeks called carrots philtron or "magic of love". They believed that carrots helped to fall in love faster.
2. Some peoples have a tradition of giving carrots to the bride so that she is good at managing the kitchen.
3. Carrots contain 87% water.
4. If too many carrots are eaten, the skin will turn yellowish orange, especially the elbows and heels. This phenomenon is called Carotenemia. Fortunately, this disappears when the person begins to eat fewer carrots.
5. Eating two medium-sized carrots a day can lower blood cholesterol levels by 20%.
6. 9 carrots have the same amount of calcium as a glass of milk.
7. Three medium-sized carrots provide the energy needed to travel 5 km.
8. The longest carrot in the world is 5.839 meters. She was raised in the UK in 1996. In turn, the largest vegetable was grown in Alaska (USA) in 1998, the weight of carrots was 8.6 kilograms.
9. Recently, one of the awards of the International Fair of Horticultural Products "Fruit Logistica" was given to a light snack from Italy Carrot Fetuccini - delicious and crispy carrots cut into ribbons.
10. Carrots are the first vegetable to be canned for wholesale.
11. Holtville (California) calls itself the "World Carrot Capital" and hosts a Carrot Festival every year.
12. Breeders breed different varieties for different uses. For example, the varieties grown by Vilmorin, Bolero F1 and Maestro F1 are perfect for making juices - especially a lot of juice with good taste can be obtained from these varieties. Most of the varieties are bred so that the roots are easy to wash, they have a particularly smooth surface. There is even a special variety for cooking pilaf - Kazan F1 (cauldrons in some Asian countries are called a cauldron for cooking pilaf) - the shavings of this carrot do not change the traditional color of the dish.

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