CARROTS

The carrot (Daucus carota L., 1753) is a herbaceous plant with a green stem belonging to the Apiaceae family; it is also one of the most common vegetables, and its name derives from the Greek Karotón. The spontaneous carrot is widespread in Europe, Asia and North Africa. There are many different cultivars that are cultivated in all temperate areas of the globe. In its spontaneous state it is considered a weed and is easily found in sunny places and in hot, stony areas. The edible part of the carrot - which is grown twice a year - is the root (developed in an inverted cone): early carrots are harvested after around four months while late ones require around six.

It may seem strange to think about it, but originally the carrot was red-purple in color. It was only in the seventeenth century, through selections made by some Dutch horticulturists, that it became orange in colour, apparently in honor of the royal Orange family. It also seems that the flavor was a little less sweet than what we know today

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Carrots are a vegetable full of health benefits. Here are the main reasons to eat them more often: they improve male fertility, fight childhood obesity, are healthy both raw and cooked, are friendly to the skin and beauty, promote tanning, are good for the eyes, fight aging, they are friendly to the intestine, they prevent colon cancer.