Carrot, from Greek καρωτόν (karotón), is a root vegetable of Apiaceae family. Native to Europe and Asia, it is now cultivated all over the world.
Carrot is a biennial plant growing up to 60–200 cm (20–80 in) tall. It has a rosette of green leaves and a highly branched white inflorescence. When they were first domesticated, carrots were cultivated for their aromatic leaves and seeds. Now, we almost exclusively eat the conical-shaped, orange taproot, about 10-25 cm (4-10 in) long.
In cooking, Carrot is among the most appreciated vegetables, thanks to its sweet flavor, its bright color and also its nutritive characteristics. You can eat it raw, in salads, just boiled and seasoned with oil and garlic, inside mirepoix used to make sauces… and even in muffins and cakes.
Fun fact: everybody know that Carrot is an amazing source of beta-carotene, that we can metabolise into vitamin A, that can help improving our vision, even night vision, and our skin. Carrot is also rich in antioxidants and minerals.