Founded in 2003, this unique holiday celebrating the beloved vegetable has become an annual occasion for promoting this nutritious product, hosting themed parties (Carrot Party), offering children’s entertainment with carrot treats, and featuring specialized menus in cafes and restaurants. Let’s celebrate this day with new knowledge and recipes.
The Cream and the Roots
Our introduction to this staple vegetable begins with a riddle: “A girl sits in a dungeon, while her braid is outside.” Details about this biennial (or less commonly, annual or perennial) vegetable are revealed as one becomes initiated into gardening: in its first year, the carrot forms its root and leafy rosette, while in the second year, it produces seeds on the seed stalk. All four parts of the plant can be utilized: the root and greens for food, the flowers for medicinal purposes, and the seeds for making extracts, essential oils, or health infusions.
How to Use Carrot Greens?
Nature has endowed the “girl’s braid” with beneficial properties. Carrot greens should not be discarded; they can be brewed like tea, added to salads, and used in soups. Carrot greens are an effective medicinal remedy.
- Regular consumption of an infusion made from carrot greens can reduce the severity of hemorrhoid and varicose vein symptoms. Steep one tablespoon of carrot greens in a cup of boiling water, let it sit for a couple of hours in a covered container, strain, and drink one tablespoon three times a day before meals or apply a tampon soaked in the infusion to the affected areas.
- Daily application of compresses made from carrot greens broth on the lower abdomen alleviates symptoms of prostatitis.
- Kidney stones can be treated with a warm infusion made from 2 tablespoons of dried carrot greens in half a liter of boiling water: steep for eight hours and take without interruption for eight months (50 g four times a day, half an hour before meals).
- For cystitis, steep 2 tablespoons of dried carrot greens in two cups of boiling water for about an hour and drink the broth three times a day before meals.
Using Carrot Flowers and Seeds
The flowers of the carrot are rich in anthocyanin compounds and flavonoids (quercetin, kaempferol), while the seeds contain flavonoid compounds, fatty and essential oils. The upper parts of the plant are used in pharmaceuticals and cosmetics. From the seeds, a medicinal preparation called daucarin is obtained, which has a spasmolytic effect and helps with atherosclerosis and angina by dilating coronary vessels and compensating for coronary insufficiency.
The Potential of the Root Vegetable
Carrots are widely used in cooking. In various cuisines around the world, the root vegetable is used to prepare first and second courses, side dishes, desserts, juices, and beverages. In complex recipes, the vegetable serves as a fragrant spice to enhance the flavor characteristics of other ingredients.
When selecting carrots, consider the following recommendations:
- The root should be firm, without visible defects or whisker-like roots (“hairy” carrots did not receive enough nutrients during growth);
- The quality of the root is determined by its smooth surface and vibrant color;
- A light green color in the transition zone from the root to the greens indicates high product quality;
- The best way to store carrots is in a cool place with a temperature range of -5°C to 0°C: under these conditions, the vegetable will retain its freshness for several months.
The carrot root has activating properties that stimulate intracellular redox processes, epithelialization, and carbohydrate metabolism. It is a powerful medicinal remedy for vitamin deficiency.
Myths and Cautions
When consuming carrots, it’s important to know moderation and not be misled.
- Sometimes carrots are considered harmful due to their high sugar content. In reality, the amount of sugar in the vegetable can be described as moderate (3-15%). At the same time, other components help lower blood sugar levels.
- Conversely, rumors about the incompatibility of carrots and cigarettes are true. Smokers should avoid carrots (as well as tomatoes), as nicotine alters the beneficial properties of the vegetable into harmful ones for the smoker.
- It is incorrect to assume that larger carrots are more beneficial. On the contrary, the larger the root, the less chance there is of avoiding a high dose of nitrates used during cultivation.
- Not everyone can benefit equally from this root vegetable. It should be avoided in cases of intestinal ulcers, acute inflammatory processes in the gastrointestinal tract, and tendencies toward diarrhea.
- While clean carrots look more appealing, it’s better to buy dirty roots. Washed vegetables do not store well: they darken and wrinkle within a few days. To maintain their marketable appearance for a longer time, the product is treated with sodium metabisulfite. Accumulation of this chemical preservative in the body can lead to liver damage.
- Carrots should generally be excluded from the diet in cases of liver disease: the unhealthy organ cannot absorb carotene. Stomach ulcers and enteritis should also be considered contraindications for consuming carrots.
- Due to specific proteins, this vegetable can be an allergen. Unwanted reactions may manifest as skin itching, dermatitis, and digestive or respiratory disturbances.
Healing Composition of Carrots
Essential health substances can only be produced by plants. The components found in carrots do not accumulate in the body, so they should be replenished daily through diet.
Carotene in Carrots
The orange color of the root vegetable indicates the presence of beta-carotene – a precursor to vitamin A, which stimulates cerebral blood circulation and metabolism, supports memory, maintains healthy epithelial cells, sharpens vision, and promotes reproductive function. This component gives carrots immune-stimulating, adaptogenic, and antioxidant effects. Carrots are the leaders among vegetables in terms of vitamin A potential. The vegetable is rich in carotenoids: carotene, lycopene, phytoene, and phytofluene.
Biotin in Carrots
The growth vitamin ensures cell renewal, protein, and amino acid metabolism.
Vitamins and Minerals in Carrots
The root vegetable contains a full spectrum of trace elements necessary for vital functions. Vitamins B1, B2, B3, C, E, K, and PP regulate essential processes in the body. In particular, C and E slow down aging, while K ensures blood clotting. Potassium is beneficial for cardiovascular activity, chlorine helps maintain water balance in the body, and calcium and phosphorus are necessary for strengthening teeth and bones. Potassium, calcium, magnesium, zinc, and iodine found in carrots cannot be synthesized by the body and can only be obtained from food.
Acids and Oils in Carrots
The vegetable is valued for ascorbic, pantothenic, and folic acids, which have anti-dermatitis and anti-anemic properties. Fatty and essential oils (umbelliferone) exhibit antioxidant and anti-tumor activity.
Flavonoids in Carrots
Colored plant glycosides reduce capillary permeability. The carrot flavonoid daucarin is prescribed for angina, chronic coronary insufficiency, and atherosclerosis.
Phytoncides in Carrots
Natural antibiotics in carrots suppress pathogenic microflora. The root vegetable boosts immunity and prevents cancer.
Fiber in Carrots
This component restores a healthy environment in the gastrointestinal tract, eliminating dysbiosis and preventing constipation.
When Are Carrots Beneficial?
At the Mario Negri Institute for Pharmacological Research, the role of carrots in reducing the risk of heart attacks by one-third has been experimentally demonstrated. It has been proven that carrot juice cleanses blood vessels of toxins. Just one medium root per day is enough to provide the necessary elements to support the heart and blood vessels. The vegetable lowers blood pressure and is beneficial for preventing anemia.
Scottish researchers concluded that carrots reduce harmful cholesterol levels in the body by 11% when 200 g of raw product is consumed daily for 20 days. By lowering cholesterol levels, the vegetable increases calcium content in the blood and prevents the leaching of this trace element from bones.
According to British specialists, the root vegetable reduces the likelihood of lung cancer by 40% if the body receives 1.7-2.7 mg of beta-carotene daily. However, the benefits of consuming carrots will only be realized when they are combined in the diet with fats (oil or sour cream); otherwise, fat-soluble carotenoids are not absorbed.
Beta-carotene is transformed in the body into the beneficial vitamin A for the eyes, which halts the development of cataracts and prevents macular degeneration. Additionally, this “eye vitamin” promotes the production of rhodopsin – the visual pigment that allows for sight in low-light conditions.
Carrots can be used as a natural toothbrush, a remedy for tartar buildup, and for strengthening gums. Chewing raw roots cleans the tooth enamel and provides a dental massage – preventing cavities and periodontal disease.
The root vegetable has diuretic and laxative effects. For this reason, it is recommended for consumption in cases of chronic gastrointestinal disturbances.
Consuming carrots is recognized as important for men’s reproductive health. By lowering blood sugar levels, the vegetable regulates endocrine function and eliminates harmful cholesterol, the excess of which restricts blood flow in the pelvic area: often, this is why potency weakens.
Modern dietetics values carrots for their high nutritional value and low calorie content (90% of the vegetable is water). Thanks to their valuable components, the root vegetable has healing power when consumed raw, grated, boiled, baked, or stewed. To preserve beneficial substances, carrots should be steamed.
Carrot Dishes and Beverage Recipes
In the West, carrots are considered a fruit when used to make jams and other sweets. European and American confectioners prepare jellies, soufflés, sorbets, pies, casseroles, muffins, and even candies from this root vegetable. A “national” dish in the U.S. is carrot cake. Traditional recipes there include cakes, pancakes, crepes, and other desserts made with grated carrots. In German villages, an alternative coffee preparation known as “soldier’s coffee” has been practiced since the last war, using roasted carrots as the raw material for the drink.
Carrot Coffee
This modern invigorating drink, with a beautiful color and interesting flavor, is made from espresso, carrot juice, milk, and vanilla syrup.
Pour the carrot juice and vanilla syrup into the brewed coffee (the proportions are up to you). Froth the milk with a French press or milk frother and fill a tall cup or glass. Then, add the carrot coffee to the milk foam in a thin stream, as you would when making a latte. This refreshing drink can be served with a mint leaf.
Beet and Carrot Salad for Heart Health
Arrhythmia can be treated with a salad made from grated beets and carrots in a 1:2 ratio. For this, 1 kg of raw or cooked vegetables should be dressed with 5 tablespoons of sunflower oil. The salad should be eaten without bread, and it can be stored in the refrigerator for up to two days.
Horseradish with Carrots
For one large carrot, take one walnut, half an apple, 50 g of horseradish, juice of half a lemon, 50 g of meat broth, a pinch of sugar, and salt.
Grate the cleaned and washed carrot along with the cored apple and immediately sprinkle with lemon juice to prevent browning. Add the meat broth, finely grated horseradish, salt, and sugar. Garnish with walnut halves and serve with meat.
Carrot Curry Soup
For 10 servings, take 900 g of carrots, one onion, 7 cups of chicken or vegetable broth, 1 tablespoon of curry, 3 tablespoons of olive oil, a piece of fresh ginger, 3 cloves of garlic, salt, and pepper to taste.
In a large pot, heat the olive oil. Add the onion, garlic, ginger, and curry. Sauté until the onion becomes translucent. Chop the carrots, pour in the broth, and cook for 45 minutes. Once the mixture cools slightly, transfer it in batches to a food processor to puree. Season with salt and pepper.
Diet Borscht
Ingredients: one root each of carrot and beet, one and a half onions, three potatoes, one cup of beans, 300 g of cabbage, 2 tablespoons of tomato paste, and a bay leaf.
In 3 liters of water, boil the beans. Grate the beet and add it to the beans. Season with salt and pepper, add the bay leaf, and cook over medium heat for 20 minutes. Then, add the remaining ingredients: grated carrot, diced onion, and potatoes. After 15 minutes, add the shredded cabbage, tomato paste, and lemon juice. Cook for another 10 minutes. Remove from heat and let it steep for about half an hour.
Korean-Style Carrots: A Double Recipe
If you make this appetizer spicy, as is customary among Koreans, our stomachs might “burn” due to lack of habit. Therefore, in the suggested interpretations, the spicy dish has a milder taste than the culinary “original.”
Korean Carrots with Chili
For 500 g of carrots, take 3 cloves of garlic, 1 tablespoon of sugar, ½ teaspoon each of salt and hot pepper, a pinch of ground black pepper and coriander, 3 tablespoons of vinegar, 4 tablespoons of vegetable oil, and 1 teaspoon of soy sauce.
Wash the carrots, peel them, and grate them. Add the spices, crushed garlic, and soy sauce. Heat the oil until boiling and pour it over the carrots. Mix well and let it marinate for 3-5 hours.
Korean Carrots with Garlic
To add zest to the appetizer, use ground spices: curry and coriander. In addition, you will need: 1 kg of carrots, a head of garlic, ½ cup of oil, 1 tablespoon each of sugar and salt, 1 teaspoon each of vinegar essence, ground black and red pepper.
Grate the washed and peeled roots using a Korean carrot grater. Place the mixture in a large bowl and add the seasonings and spices. The last ingredient should be vinegar essence. Mix everything by hand, let it steep, and serve.
Lecho Recipe with Carrots
For 350 g of carrots, you will need the same amount of onions, 2 kg of tomatoes, 1 kg of bell peppers, 150 ml of vegetable oil, 100 ml of vinegar, 150 g of sugar, and 1 tablespoon of salt.
First, wash the tomatoes, remove the stems, and chop them into pieces before pureeing. Transfer the tomato mixture to a pot, add salt, sugar, and pour in vinegar (9%). Boil for five minutes after it reaches a boil.
Wash, peel, and coarsely grate the carrots. Slice the peeled onions into half rings. Remove the stems and seeds from the peppers and chop them into cubes.
Combine the carrots with the tomatoes and cook for 15 minutes, then add the peppers and onions. Stir and simmer on low heat for the last half hour. Lecho can be sealed in prepared jars for preservation and stored in a cool place after cooling.
Unknown Carrots: Interesting Facts
This ancient root vegetable has been used by humans for 4,000 years. The culture, known on all inhabited continents, originates from the territory of Southwest Asia. The taste of carrots was known to the ancient Romans and Greeks. From their influence, the plant received its botanical “surname” Daucus: from the word daio – to burn (presumably, the wild ancestor of the carrot had a bitter taste). Now, this term refers to umbrella plants.
The cultivation of carrots began in the 7th century AD. Most likely, this occurred in the area of present-day Afghanistan, where the greatest diversity of this plant species still grows. Since wild roots were bitter, the culture was initially grown for its greens and seeds.
The first root was purple (however, beneath the dark skin lay yellow flesh). Over thousands of years of cultivation, the vegetable changed color from purple to black, red, yellow, and white. The classic orange color of carrots was achieved in the 16th century: the first such variety was grown in the Netherlands. In the 17th century, Europeans developed the juiciest and sweetest carrot variety – the “carotel” (the only sweeter vegetable is sugar beet). During this same period, the first carrot sauce appeared in Western cuisines, which is still considered a delicacy in France and Germany.
The largest carrot in the world was grown by a British farmer in Nottinghamshire: his trophy fell just 16 cm short of 6 m. The heaviest record-holder is a root grown in the harsh climate of Alaska, weighing 8.61 kg.
Americans are known for their special love for this vegetable. The world “carrot capital” is the California town of Holtville, where annual Carrot Festivals are traditionally held. This spectacular celebration features a “Carrot Queen,” parade floats, and culinary competitions.