The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist.
It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well.
It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia.
The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips.
The word is first recorded in English around 1530 and was borrowed from Middle French carotte, itself from Late Latin carōta, from Greek καρωτόν karōton, originally from the Indo-European root *ker- (horn), due to its horn-like shape.
In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips.Carrot seed oil is far removed from the ubiquitous orange vegetable and should not be mistaken for the cheaper macerated carrot oil.

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist.
It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well.
It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia.
The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips.
The word is first recorded in English around 1530 and was borrowed from Middle French carotte, itself from Late Latin carōta, from Greek καρωτόν karōton, originally from the Indo-European root *ker- (horn), due to its horn-like shape.
In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips.Carrot seed oil is far removed from the ubiquitous orange vegetable and should not be mistaken for the cheaper macerated carrot oil.