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All About Carrots

CAN I GROW CARROTS?

Carrots are an easy to grow cool-season crop. All you need is a bright, sunny location with well-drained soil that is free from stones. Simply plant the seeds directly in soil that has been worked to at least the depth of the mature carrots size. Children love to grow carrots.
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PLANT HISTORY

Carrots have been harvested for centuries, dating back to medieval times. Their color was not just the bright orange we have come to know them by, but were found in shades of purple, red, yellow and even white.
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CARROT SEEDS OR PLANTS?

Carrots are best grown from seed since once they germinate carrots do not like having their roots disturbed.
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CULTIVATION

It's important to thin carrot seedlings - allow 3 inches between each in a row. This allows enough room for the carrot roots to grow without crowding.
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CARROT GROWING TIPS

Properly loosened soil is the trick for growing large, perfect carrots. Roots can't grow in compact soil and your carrots will not reach their full size and shape. Also, water and feed carrots regularly to promote good, quick growth. This is important for developing bushy top greens that help shade the root shoulders from direct sunlight, a major cause of the greenish coloration seen on the tops of some carrots.
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INSECTS & DISEASES
Carrots are virtually disease and pest free.
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CARROT HARVEST TIPS

Carrots can be harvested at almost any time in their growth cycle. Baby carrots are a delicious snack for children and a gourmet treat all by themselves. Carrots will keep in the garden until well after the first frost right up until the ground freezes in winter. In milder climates you can leave carrots in the garden and harvest all winter long.
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RECIPES & STORAGE

Carrots have many, many uses from raw to cooked to steamed and sautéed. They are a fine addition to salads and snack trays and are great for dipping. The young tops can be used to flavor soups.
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See all our carrots

Read the next Article: All About Beets

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Gardening Tip of the Day

  • There’s nothing like going into the garden in the middle of December to pull large, luscious parsnips for your holiday dinner. Wash and gently scrub the roots, then briefly steam them to make paring easier. With larger roots, remove the woody core and use only the tender outer flesh.

    To retain the parsnip's delightful, sweet flavor, don’t boil them as the sugar in the roots dissolves in water. Many people ruin the taste of parsnips by cooking them until they’re mushy and bland. The best way to prepare parsnips is to brown the slices in butter or sauté them in a little oil, keeping the heat low to lock in the flavors and avoid scorching the sugar in the flesh. Or simply bake them. If you want a simple side dish for Christmas dinner, steam parsnip slices with fresh peas until tender and serve drenched in melted butter. It’s so delicious, it’s almost decadent!