Carrot

ORIGINS

Native to Europe and South-western Asia, but it remains a mystery which region was the first home to carrots

TASTE

Tender and juicy with a touch of sweetness and can be eaten raw too!

AYURVEDA & MEDICINAL USES

The flavonoid compound in carrots protects you from skin, lung and oral cavity cancers. The beta-carotene helps maintain eye health, reproductive system, epithelial integrity, and overall growth and development. The carrot’s antioxidant properties help protect your body from harmful oxygen-free radicals and also scavenge the body of harmful free radicals that cause cancer and other diseases. The vitamin C in this vegetable helps maintain healthy connective tissue, teeth and gums.

NOTABLE FACTS

This root vegetable is usually orange (think Bugs Bunny). However, carrots are also available in purple, black, red, white, and yellow!

Fresh carrots showcase a crisp texture.

Farmers harvest carrot prematurely when the root reaches its prime size (i.e. an inch in diameter), when it is at its juiciest!

TRY-ME RECIPES

To whip up a refreshing Moroccan carrot salad, mix up 1 pound coarsely grated carrots , 1/4 cup vegetable oil, 4 tablespoons fresh lemon juice, 1/4 cup chopped fresh parsley, 4 cloves minced garlic, 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, a pinch of salt and 1 tablespoon minced green chillies in a large bowl. Cover and let it sit in the refrigerator for 2 hours, allowing the flavours to permeate the carrots. Best served chilled!