Carrots originally grew wild throughout Europe and Asia where primitive cultures savored the succulent, edible taproots. This elongated, cone-shaped, fleshy vegetable stores a gold mine of nutrients that include rich deposits of beta-carotene, vitamin A, and phytochemicals.

This hardy plant is a member of the parsley family and has fernlike leaves that grow above ground. Although typically orange-colored, roots having white, yellow, and purple pigments are familiar in other parts of the world. Carrots contain a high content of water and a very small amount of essential oils upon which medicinal and aromatic properties depend.

The best shaped carrots are grown in loamy or sandy soil that is free of stones and clods. Carrot roots are a culinary staple that can be eaten raw or served cooked as an accompaniment to beef and may be found in soups as well as the traditional confection, carrot cake. Moreover, raw carrots are a favorite treat for many horses.