Add Recipe




Ingredients: Carrot

A root vegetable with a green, leafy top. Carrots are typically orange but may be yellow, white, or purple. They are sweet and slightly bitter in flavor.

Wild carrots are native to Western Asia and Europe.

Traders from the Middle East brought carrots to Europe in the 12th century. It wasn’t until the 17th century that carrots became popular after the Dutch cultivated the orange variety we commonly eat today.

During World War II, the British government popularized a theory that carrots improve eyesight in order to get their citizens to eat more vegetables as meats, sugars, and dairy products were rationed.

A-Z Guide to Food as Medicine by Diane Kraft and Ava DerMarderosian (2016) 

“Carrot” from Alimentarium 

The Diner’s Dictionary Word Origins of Food and Drink 2nd ed. By John Atyo (2012) 

“History of Carrots” (2016) 

New Oxford Book of Food Plants by John Vaughan et al. (2009) 

“A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark” by K. Annabelle Smith (2013)

Carrot Recipes