The crunchy texture and sweet taste of carrots are popular among both adults and children. Though we usually associate carrots with the color orange, they actually grow in many colors, including white, yellow, red, or their original color purple. Carrots can be as small as two inches or as long as three feet, ranging in diameter from a half-inch to over two inches.

Health Benefits:

Carrots are a hardy, cool-season biennial that are grown for their thickened roots. They are rich in beta carotene (the source of vitamin A) and high in fiber and sugar. A half-cup of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of beta carotene, which is also a powerful antioxidant effective in fighting some forms of cancer. Current research suggests that it may also protect against stroke and heart disease.

Growing and Selecting:

Carrots are usually planted with other frost-tolerant vegetables as soon as the soil mellows in the spring. They can be harvested or "pulled" when the roots are at least a half-inch in diameter. Digging may be required to remove the roots without damage.

Avoid carrots that are excessively cracked or forked, as well as those that are limp or rubbery. If they don't have their tops attached, look at the stem end to ensure that it is not darkly colored—a sign of age.

Storing:

Carrots should be stored with the green tops trimmed. Although the tops are edible and sometimes used in soups and stews, the greenery robs the carrot of moisture and nutritional value during storage. Carrots keep for several weeks in the crisper drawer of the refrigerator in zip-top plastic bags; green tops will only keep for a few days.

Preparing and Cooking:

Wash carrot roots and gently scrub them with a vegetable brush before eating. Peeling is not necessary. Carrots are delicious eaten raw or cooked. They lose very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more useable by the body than raw carrots since the cooking process breaks down their tough cellular walls. They can also boost the nutritional value of soups, stews, and salads, and are indispensable in the stockpot.

Serving:

Carrots can be shredded, chopped, juiced, or cooked whole. They are delicious roasted, boiled, steamed, stir-fried, and grilled, and they pair nicely with almost any other vegetable.