Carrot (Daucus carota)
Originally from Afghanistan, carrots traditionally came in the colors red, black, purple, and pale yellow. The first orange varieties were not cultivated until the 1600's-in Holland. Carrots became popular in America after World War I, and now they are a favorite for everything from juice to bread. They contain beta carotene (the precursor of vitamin A), are high in fiber, calcium, and potassium.
For winter storage, pack carrots in a barrel of moist sand and keep in a cool location.
Carrots can be frozen: blanch for 3 minutes, rinse in cold water, drain, and pack into airtight containers.
Remove greens and refrigerate in a plastic bag. Will last 2-4 weeks.