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Berlicum 2 Carrot
Black Spanish Carrot
65-75 days to maturity. A rich dark purple carrot, reminiscent of the ancient carrots of the Middle East. Purple/black carrots were originally brought to Andalusia, Spain, from North Africa in the 14th century along the Silk Road. Black carrots are still popular in the Malaga region; they’re often sliced extra thin, eaten raw or baked into a stunning purple carrot cake. In Mallorca, the Black carrot is cooked with stock and olive oil and creamed. Earthy and spicy as opposed to sweet, it’s delicious roasted with other root veggies, making a nice color contrast of deep purple outside with white inside. It likes cooler weather, so plant early or late in the year; in Zone 8 and warmer, plant only in fall or winter.
Dara Flowering Carrot
Queen Anne’s Lace is the familiar wild form of carrot, and the white-flowered version has been appreciated for years as a delicate filler in beds and flower arrangements. But ‘Dara’ is a spectacular, vividly colored variety! Flowers open chaste white, change to soft pink, and finally turn deep, rich rose-purple; the lacy flower heads reach to 4 feet tall. Produces a large number of flowers over a long season.
Early Scarlet Horn Carrot
75 days. Rich antioxidant levels and excellent flavor are signature of Early Scarlet Horn carrot. An ancient carrot which likely originated in the 16th century in Hoorn, Netherlands, which would have inspired the name ‘horn’. This is an early maturing variety, perfect for markets, and any gardener who has struggled to grow carrots, being foiled by hot summer weather. The Early Scarlet Horn is ideal for growing early or late to avoid the heat of summer. The roots are sugary sweet and bright orange, replete with beta carotene.
A very rare landrace from the Tessin region of Switzerland. These amethyst-colored carrots were rediscovered in the 1950s in the picturesque Alps village of Bre, where local women grew them for sale at farmers markets. “Gniff” is translated to “purple” in the local dialect. Being a landrace, this carrot expresses a range of colors, from its purple exterior to its violet-hued interior. This is a slow-growing storage carrot that is traditionally pickled; locals steam, slice and preserve them in olive oil, parsley and garlic. A similar type was last described by Vilmorin in1856 as “sweet, purple carrot with a pale yellow heart.”
Jaune Obtuse du Doubs Carrot
A delicious, lemon-yellow variety introduced in 1946 in the Vilmorin-Andrieux catalog as an improvement in flavor compared to most yellow carrots. It was named after the Doubs River, which flows through the Jura Mountains of France and Switzerland. It is a robust, slow-growing carrot with a uniform yellow color, suitable for harvest in the fall. The shape is cylindrical with an obtuse end and is excellent for storage.
70 days to maturity. A stocky, snow white Chantenay type large carrot with broad shoulders and good long-storage potential. It is believed to have originated in Afghanistan, but kept alive in European markets by rural women farmers in Kuttiger, Switzerland, for 300 years or more. A fairly low maintenance and easy to grow carrot with a mild and delicate flavor.
Kyoto Red Carrot
Our Favorite! This is a Japanese kintoki type (sweet red) carrot. These silky red carrots are grown near Kyoto, Japan, where they are traditionally eaten on the Japanese New Year, often carved into the shape of a plum blossom to represent fertility in the coming year. These carrots have an exceptional texture and sweet flavor. A perfect variety for late summer, fall or winter gardening, the bright red color becomes much darker when grown in the winter. (This variety may not do well if planted in the spring.) Long, tapered roots grow to 10 to 12 inches long.
80 days. Brilliant yellow roots size up plump and large. An old fodder type from Europe, where there are many traditional fodder crops other than corn! Or harvest it small (under 10” in length) for the table; its mild sweet flavor and impressive crunch please trendy chefs and discriminating home cooks alike. Makes a fine storage carrot too, and its clear yellow is so cheery on a plate during the depths of winter.
Lunar White Carrot
A super-long carrot from Japan, Manpukuji is descended from the ancient Japanese long carrot types of the Edo period. This variety is sweet, especially when harvested after fall frost. Traditionally served as ‘Namasu’ (grated carrot salad) for Japanese New Year celebrations. Also an incredible snacking carrot, ideal for fresh eating. Roots easily reach over 2 feet in length when grown in the right soil. A fantastic choice for market or giant vegetable growers; sure to be a hit at your county fair!
Nantes Scarlet Carrot
65-75 days. Half-long type reaching 6-7 inches in length, about 1 ½ inches in diameter. Sweet, brilliant orange, blunt, cylindrical roots are very delicate and fine-grained, containing almost no core. High moisture content makes this a natural for juicing; fine for bunching or storage. Originally from France but grown in this country for many decades. A good sort to try on heavier soils.
New Kuroda Carrot
The best-tasting orange carrot we have tried, New Kuroda is sugary sweet and the texture is ultra-fine grained. An improvement on the famous Japanese Kuroda type carrot, the roots have a blunt tip and vibrant orange color. This refined root will please even the most discerning palates, but don’t let the silky soft texture fool you — this is a hardy breed. The roots can power through tough soil and blistering heat, producing winning roots under even the most brutal conditions. This Japanese heirloom was bred to withstand tropical heat and therefore is the top spring- or summer-grown variety that we have seen. This may be the best carrot we have tried, period!
90 days. Massive heart-shaped roots grow to one pound each. Can be a shy seed producer and seed is sometimes scarce, so we are excited to be able to offer this old French variety! Despite their large size, the brilliant orange roots are crisp, sweet and mild. Their blunt shape makes them superior for heavy or shallow soils. Known as “Guerande” in France, it was first introduced in the U.S. in the late 19th century. Excellent storage type.
Purple Dragon Carrot
70 days. Gorgeous reddish-purple exterior is smooth and very attractive—an unusually refined appearance. The purple outside makes a nice contrast with the brilliant orange interior, especially when served as slices on relish trays, platters and more. Roots typically reach 7-8 inches long; half-long root habit means you can get well-formed roots even in somewhat tight or heavy soil. The flavor is spicy-sweet and wonderfully complex — great for snacking, and kids really seem to love them! The anthocyanin-rich purple coloration is a valuable bonus, and the roots contain lots of lycopene as well. Bred by Dr. John Navazio.
Pusa Asita Black Carrot
Amazing color and flavor! Potentially the world’s richest plant-based source of anthocyanin, this carrot from India is so rich in the dark pigmented antioxidant that the roots are practically black! It is especially well suited for the South and performs better than other carrots in extreme heat, though it tastes better when harvested in the fall or winter. Its flavor is richer and sweeter than a regular “orange” carrot, and the color deepens as carrots mature, even bleeding like a beet when cut.
Pusa Rudhira Red Carrot
This tasty and nutritious red variety from India is extra rich in antioxidants -- very high in beta carotene and lycopene. Red carrots have been cultivated in India since antiquity, where they are used in a range of recipes, especially in jams and chutneys. Lycopene is an antioxidant that is most nutritionally effective when cooked with a fat; consequently many traditional red carrot recipes combine red carrot with oils or fats. Great for juicing!
Uzbek Golden Carrot
The delectable, lemon-yellow roots have a unique shape! These carrots have a fine-grained texture that is crispy and juicy with plenty of natural sugar. This variety hails from Uzbekistan and is popular across central Asia. Widely adaptable, this variety produced sweet roots even in the hot summer months during our Missouri greenhouse trials, but it is equally vigorous and tasty when grown in cool weather. Called “Mshak” in Uzbek, this variety is easy to grow in a range of soils and temperatures and the flavor is superb. We love this as a snacking or cooking carrot, and in Uzbekistan and Central Asia it is an essential ingredient in plov, or pilaf, a signature dish of that region.