Carrot
Daucus carota subsp. sativus (Hoffm.) Arcang.
The carrot (Daucus carota subsp. sativus) is a biennial herb whose root vegetable is rich in beta-carotene (provitamin A); it is widely grown worldwide as a root crop.
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Gallery
Carrot — Roots at marketCarrot — Plant (roots & leaves)
Carrot — Roots of many colours
Carrot — Flowers
Carrot — Seeds
Carrot — Roots (Japanese Kintoki)Carrot — Roots at marketCarrot — Plant (roots & leaves)Overview
A biennial herb. In the first year it forms a rosette of fern-like, 2–3 times pinnate leaves and a swollen taproot — the edible part. Carrot roots are usually orange due to carotenoids (mainly beta-carotene), but heirloom varieties may be white, yellow, red, purple or black. In the second year the plant raises a flowering stem to about 1 m, bearing umbels of small white flowers; the fruit is a schizocarp containing two seeds.
The carrot was domesticated from the wild carrot (Daucus carota var. carota) native to Europe and Southwestern Asia, probably first selected in the Iran–Afghanistan region; early cultivation was for its leaves and seeds. The familiar orange carrot was developed in the Netherlands around the 17th century. World production of carrots and turnips in 2022 exceeded 42 million tonnes, with China producing about 44%. In Vietnam, carrots are grown mainly around Da Lat and in winter crops in the lowlands, and are boiled, stir-fried, used in soups, salads or juiced. The leaves and seeds are also used as a vegetable, spice and source of essential oil.
Life cycle
From seed to productGermination
Sown seed sprouts into rows within 1–2 weeks in moist, cool soil.
Rosette & root growth
In the first year fern-like compound leaves form a rosette and the taproot swells into the root vegetable.
Flowering (second year)
In the second year the flowering stem rises to about 1 m, bearing umbels of small white flowers.
Harvesting roots
After 70–120 days the roots are lifted, topped and graded.
Distribution & origin
Share of recorded occurrences by region- Europe · SW Asia (wild carrot)25%
- Iran · Afghanistan (early domestication)25%
- Grown worldwide (China largest)30%
- Vietnam (Da Lat, lowlands)20%
Chemical composition
Relative content in agarwood resin- WaterMain component of the root60%
- Beta-carotene (provitamin A)Gives the orange colour; good for vision20%
- Sugars & carbohydrateNatural sweetness of the root10%
- Dietary fibreIncluding the skin5%
- Vitamins & minerals (K, C, potassium)Vitamins K, C and potassium5%
Uses
- Roots eaten raw, boiled, stir-fried, in soups, salads or juiced; in Vietnam grown mainly around Da Lat
- A source of beta-carotene (vitamin A) good for vision; roots also used as animal feed
- Young leaves used as a vegetable/spice; seeds yield essential oil for food and fragrance
Properties
- Root
- Swollen conical taproot, orange (other colours exist)
- Leaf
- 2–3 times pinnate, in a rosette
- Flower
- Umbels of small white flowers (year two)
- Fruit
- Schizocarp containing two seeds
Habitat & conservation
A cool temperate and subtropical crop favouring deep, well-drained soil and cool temperatures for sweet, non-fibrous roots. In Vietnam it is grown in winter in the lowlands and almost year-round in the Da Lat highlands.
Conservation
Not Evaluated on the IUCN Red List. The carrot is widely cultivated worldwide and is not threatened; the wild Daucus carota is likewise common.
References
- 1Plants of the World Online — Daucus carota L. — Kew Science, 2026
- 2Carrot (Daucus carota subsp. sativus) — mô tả, nguồn gốc, dinh dưỡng — English Wikipedia, 2026
- 3Cà rốt — đặc điểm, nguồn gốc, giá trị dinh dưỡng — Vietnamese Wikipedia, 2026
- 4FAOSTAT — Crops and livestock products (carrots and turnips) — FAO, 2024
- 5Nguồn ảnh: Evan-Amos (Public domain) — Wikimedia Commons,
- 6Nguồn ảnh: Stephen Ausmus / Rasbak / John Alan Elson — Wikimedia Commons,
- 7Nguồn ảnh: titanium22 (CC BY-SA 2.0) — Wikimedia Commons,
- 8Nguồn ảnh: domdomegg / Dwight Sipler / LA Daily News — Wikimedia Commons,