|
|
 |
Carrot
|
Identity Card
Name: Carrot (Daucus Carota)
Type of product: The carrot is the large, fleshy root of an annual plant belonging to the Umbrelliferous family. It exists in both the spontaneous variety, Typicus, as well as the cultivated type, sativus. It has clusters of flowers in white or pink groups, with a dark purple central flower. The entire plant is covered with stiff hairs and the leaves are dentate.
Area of production: Flourishes in temperate areas |
|
|
|
|
|
|
|
HISTORY AND CHARACTERISTICS |
|
|
The carrot is a vegetable which originates in south-eastern Europe and western Asia (some believe it to have originated in Afghanistan) which has been known to man since ancient times. Greeks and Romans used this vegetable for medicinal rather than culinary purposes as even then they had understood its therapeutic properties. For example, in a number of texts written by Plinius (1st century A.C.) it is mentioned as a panacea for the stomach and for diuresis. The various types of carrot were described for the first time in France in the last century, when it was used both for cosmetic and culinary purposes. In Jacobean England, its flowers were even used as ornaments worn by the ladies in their hair.
The carrot has also become widespread because of the ease with which it can be cultivated. It requires soft and preferably flat soil where it can sink its roots, as well as a temperate climate. It can be grown all year round (although it grows best in winter months). Furthermore, it requires no particular conservation methods: it can even maintain its original properties intact for many months if kept at a temperature of 0 degrees and with a relative humidity of 90-95%. There are a number of varieties according to shape, colour or the moment at which it matures. The Naples Common variety, Flakkee, Grelot and Long Red of Naples are just some. A note of interest: the dark purple central flower yields a colorant which was used in ancient times in great quantities.
|
|
|
|
|
|
|
THE VIRTUES OF THE CARROT |
|
|
The carrot can be consumed in a variety of ways: raw, cooked, juiced, mashed, in pies, soups and delicious cakes.
This vegetable does not just enhance suntans thanks to its high beta-carotene content (which the body turns into vitamin A), but also favours other beneficial functions. It is the beta-carotene itself which helps cells to grow and renew, thus guaranteeing heath to the skin. It also helps fight free radicals and pollutants responsible for ageing of the skin, whilst its vitamin A content also helps protect the respiratory passages.
But carrots are also good for expecting mothers: it works in a way similar to female hormones to develop the mammary glands, thus stimulating production of milk. It also helps our sight, a benefit which should not be underestimated in these times when we spend increasing amounts of time in front of the computer or television. Rich in vitamins and minerals, it helps the body's digestion, diuresis and regulation for the intestine as well as being an excellent tonic for the liver (it is indeed recommended after suffering indigestion or colic). By reducing cholesterol and increasing haemoglobin levels in the blood, it is also invaluable for the circulation.
|
|
|
|
|
