Horti Tops® Carrot Bergen F1

Carrot Bergen F1 (Daucus carota)

More Than Just a Root Vegetable

Carrots are one of the most versatile vegetables in the garden. While most people only use the root, the entire plant is edible. Carrot greens make delicious pesto, soup, and chimichurri. The roots can be eaten raw, roasted, steamed, juiced, or even turned into cake.

Homegrown carrots taste completely different from store-bought. They are sweeter, more tender, and have an intense “carrot” flavor that supermarket varieties cannot match. Once you grow your own, you will never go back.

The Secret to Sweet Carrots

Carrots actually become sweeter after frost. Cold temperatures trigger the roots to convert starches into sugars as a natural antifreeze. Many gardeners deliberately leave carrots in the ground until after the first frost for the sweetest flavor.

Roasting tip: Cut carrots into similar-sized pieces for even cooking. Toss with olive oil, salt, and a touch of honey. Roast at 200°C until caramelized and tender – about 30-40 minutes. The edges will be crispy and sweet.

Carrot Top Pesto

Do not throw away those feathery green tops! Carrot top pesto is a delicious way to use the whole plant:

Blend 2 cups carrot tops (tough stems removed), 1/2 cup toasted nuts, 2 garlic cloves, 1/2 cup olive oil, and salt to taste. Add Parmesan if desired. This pesto is wonderful on pasta, grilled vegetables, or as a sandwich spread.

The Beta-Carotene Story

Carrots are famous for supporting eye health due to their high beta-carotene content. Your body converts this into vitamin A, essential for night vision and eye health. Interestingly, cooking carrots actually increases the availability of beta-carotene compared to eating them raw.

The original carrots were purple, white, or yellow. Orange carrots were developed in the Netherlands in the 1600s, possibly to honor William of Orange. Today, heirloom varieties bring back the original rainbow of colors.

Growing Carrot Bergen F1