noun 1. a plant, Daucus carota, of the parsley family, having pinnately decompound leaves and umbels of small white or yellow flowers, in its wild form a widespread ...
The carrot (Daucus carota subsp. sativus, Etymology: from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn ...
car·rot (k r t) n. 1. A biennial Eurasian plant (Daucus carota subsp. sativus) in the parsley family, widely cultivated as an annual for its edible taproot.
Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot.
Carrots are known for their high carotene levels that are highly beneficial. The vegetable may be eaten raw or cooked, and appears in salads, stews, soups or even ...
