Bunched Rainbow Carrots with Tops Selection Information | Nutritional Information | Tips & Trivia
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Eating fresh, salads, cooked, soups, stews, stir-fry, puree, carrot juice.
Good quality carrots will be firm, smooth-skinned, straight-shaped and well-colored with no blemishes.
Carrots with deeper orange coloring mean higher the beta carotene content.
Avoid carrots that are wilting, soft, crooked, are split or are growing thin hair-like roots.
Carrots with large green areas at the top or that have dark blemishes or brown coloring of any kind are undesirable.
You can store carrots in your refrigerator's crisper drawer for a few weeks if placed in a perforated plastic bag.
Trim the tops off carrots before storing them. You can eat the tops, but they take moisture and nutrition from the carrot during storage and they can only be stored a few days.
In general, vegetables will not ripen further after harvest.
Most carrots are sold without the tops because they have been shown to draw moisture from the roots. Yet many people buy carrots with tops to ensure the product is fresh. However, in order to store carrots longer, remove the tops.
Carrots belong to the parsley family. They originated in Afghanistan, cultivated originally for medicinal purposes utilizing the seeds which are produced in the second year of this biennial plant. (Marketable roots grow in a single season.)
The use of carrots spread westward, introduced into England from Holland in the 15th Century. At that point, carrots were coveted for their tops, and no well-dressed English gentlewoman would be seen without lacy carrot leaves decorating her hair.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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