January is National Carrot Month. So we salute this delicious health-boosting veggie superhero.
Carrots have a long and interesting history that dates to ancient times. They were probably first domesticated in Persia about 5,000 years ago just as agriculture first emerged in human civilization. But you may be surprised to learn that the earliest known cultivated carrots were not orange. In fact, the orange variety would not appear on the scene for thousands of years later. Until that time, carrots were mostly purple and yellow. And these ancient carrots were not the sweet and crisp vegetables we know today, but rather were bitter and woody in taste, and were likely used primarily for medicinal purposes.
Carrots were brought to Europe by traders and invaders, and by the 13th century, they were being grown all over the Mediterranean region and Europe. There is an oft-repeated legend that, in the 17th century, the Dutch first developed the orange carrot to honor the Dutch Royal Family, the House of Orange. As fanciful as the story is, it’s just not true. It is true that the Dutch, who were pioneers in agriculture, did improve the varieties of carrots and especially the orange ones. But there are documents that show the Spaniards were growing them in the 14th century. And some historians believe Islamic traders brought orange carrots to Europe even earlier than that. Probably in the 12th or 13th century.
Another reason to be skeptical of the tale is that the word for the color and the name of the royal family have two completely different origins. The Royal family’s name came from a place in Southern France named Orange, where the royal family originated from. That name was the result of centuries of corruption of an original Roman name for the area. The color orange came from the fruit which similarly was a corruption of the name of the fruit over about the same amount of time.
However, the word orange was being used for the color at the time of the Dutch work to improve carrots in the 16th and 17th centuries. And it was also associated with the name of the Royal family by then as well. So, it is logical that the Dutch favored the new color of carrots more highly because of their love of their king, William of Orange, who liberated them from the Spanish.
Perhaps that favoritism motivated the Dutch in their successful efforts to improve the sweetness and yields of the orange carrot. Coincidentally, the orange variety was much more suited to Dutch soil as well. Soon they were exporting them to other places in Europe including Britain.
During the 18th and 19th centuries, the popularity of the orange carrot spread throughout Europe and eventually to the Americas. Carrots were also used as a source of food for the troops during World War II, as they were easy to grow and packed with essential vitamins and minerals.
Carrots are now widely grown and consumed all over the world and are a staple vegetable in many cuisines. They are also used in a variety of industries, including food and drink, cosmetics, and even as a natural dye.
The Color Wheel of Carrot Varieties
One of the most well-known varieties of carrots is the “Nantes” carrot. This type of carrot is known for its sweet taste and cylindrical shape. It is a popular choice for both fresh eating and cooking and is often used in salads and as a side dish. It is named after the town in France where they were developed.
The most widely commercially grown variety of carrots is the “Imperator.” This type of carrot is longer and thinner than the Nantes variety and is often used for juicing or as a garnish. It is also a popular choice for pickling, as it holds its shape well during the canning process.
Another popular variety is the “Chantenay” carrot. This type of carrot is shorter and thicker than other varieties and is known for its sweet taste and crisp texture. It is often used in soups, stews, and casseroles.
Chantenay carrots are short and stout with a deep orange color. They have a slightly sweet flavor and are often used in soups and stews. This variety is not as sweet as its cousin, the Nantes carrot.
For those looking for a more unique and colorful option, there are also purple and black varieties of carrots. The “Purple Dragon” carrot is a deep purple color and has a slightly sweeter taste than traditional orange carrots. The “Black Nebula” carrot is a dark purple-black color and has a unique and intense flavor. These varieties add a pop of color to any dish and are also rich in antioxidants.
Another variety of carrots is the “Danvers” carrot. This type of carrot is known for its conical shape and is often used for canning and pickling. It’s also great for juicing and making baby food.
Finally, there are also “Rainbow” carrots, which come in a variety of colors including purple, red, yellow, and white. These are a great option for adding color and variety to dishes and are also rich in antioxidants and other nutrients.
In recent years, there has been a renewed interest in heirloom varieties of carrots, which are non-hybridized versions of the vegetable that have been grown for centuries. These varieties also tend to yield colors other than orange, including purple, yellow, white, and red carrots. These are becoming increasingly popular among farmers and home gardeners and are highly sought after at local farmers’ markets.
Carrots Are Super Healthy
Carrots are a great source of nutrition, they are low in calories, low in fat, and high in fiber. They are also an excellent source of several important vitamins and minerals. Here are some of the key nutritional values of carrots:
- Vitamin A: Carrots are an excellent source of vitamin A, which is important for maintaining healthy vision, skin, and immune function.
- Vitamin K: Carrots contain Vitamin K, which is essential for blood clotting and bone health.
- Vitamin C: Carrots contain small amounts of Vitamin C, essential for a healthy immune system, collagen production, and antioxidant.
- Fiber: Carrots are a good source of dietary fiber, which helps to promote healthy digestion and can help to lower cholesterol levels.
- Potassium: Carrots are also a good source of potassium, which helps to maintain healthy blood pressure levels.
- Other vitamins and minerals: Carrots also contain small amounts of other vitamins and minerals, including vitamin E, vitamin B6, and manganese.
- Carotenoids: Carrots are particularly rich in carotenoids, which are natural pigments that have antioxidant properties. Beta-carotene, which gives carrots their orange color, is the most commonly known carotenoid, it can be converted to Vitamin A in our body.
It’s worth noting that cooking carrots can increase the bioavailability of carotenoids, so eating cooked carrots can provide more Vitamin A than raw ones. Carrots can be eaten raw, cooked, juiced, or added to various dishes, they are a great addition to any diet.
So, even though orange carrots were not created for the Dutch monarchy, we do think they are worthy of royal respect, no matter which variety. Each color they don is considered royal. White was used by royalty in Europe to symbolize purity, gold for wealth, purple for piety, and orange…well for the Royal Family of Orange.
Learn more about your favorite fruits and veggies on the Produce Buzzers Podcast. Ask your smartphone or smart speaker to “Play the Produce Buzzers Podcast.” Or click on the image below.
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