Description:

it is a root. It has deeply laciniate leaves in the first year arranged in rosette on the "head" of the root. If allowed to rise to flower, in the second year emits a branched stem, up to 1.5 meters, bearing small white flowers grouped in twos in umbrella inflorescence he seeds are small (1,000 seeds weigh 1.4 g), gray-brown, plano-convex, with a strong aromatic odor. Linear taproot, almost cylindrical, with a short collar greenish-purple.

Origin:

volunteer carrot plants are widespread in Europe, Asia and North Africa. There are many different cultivars that are grown in all temperate areas of the globe. In Italy, its cultivation is widespread. In the territory of Cuneo the carrot of San Rocco Castagnaretta is very famous.

Flavor:

crispy and tender flesh and sweet flavor.

Curiosity:

originally the carrot was purple, but there were also white and yellow varieties.

It's good because:

the roots have good food qualities because they are rich in carbohydrates of easy digestibility, beta-carotene and B vitamins, C, PP, D and E as well as minerals and simple sugars such as glucose. For this reason its consumption favors an increase in the body’s defenses against infectious diseases.