Brown carrots have a purple tinge and contain more beta-carotene and antioxidants than orange carrots. They were once a popular staple in Europe until the Dutch developed the orange cultivar. Brown carrots taste different and can be grown from seeds.
A brown carrot is a carrot with a distinct brown to purple tinge, rather than the more conventional orange. In addition to having a unique appearance, brown carrots also have nutritional benefits. They contain more beta-carotene than their orange counterparts and have antioxidants known as anthocyanins, which give carrots their distinctive purple color. You can find purple carrots at some grocery stores and farmers markets, and you may even be able to obtain brown carrot seeds to grow your own if you feel so inclined.
Historically speaking, humans and carrots have a long relationship. People have been growing root vegetables for thousands of years, and carrots recognizable as those found in Egyptian tombs can be seen in ancient art. The earliest carrots were white to creamy in color, although the Egyptians were also familiar with a purple variety. Because carrots are easy to grow and store, they were a popular food source in much of Europe, especially in northern regions with short growing periods, and maroon carrots would have been a familiar staple to many Europeans in the Middle Ages.
It was the Dutch who developed the orange cultivar most people think of when they say “carrot” today. Orange carrots emerged around the 16th century and were presumably bred as a tribute to the ruling House of Orange in Holland. Over time, orange carrots displaced the brown carrot, along with other colorful variants, and it took dedicated work by gardeners and biologists to get the multicolored carrot cultivars back on the table.
In addition to looking different, a brown carrot also tastes different. They tend to be crunchier and crunchier than orange carrots, and some have an almost apple-like flavor, especially the BetaSweet cultivar developed at Texas A&M. Some people argue that the purple to dark red color makes them even more fun. to eat, particularly for younger diners who may not be keen on eating their greens.
As with regular carrots, when looking for maroon carrots, look for solid individuals with no signs of soft spots. If your carrots still have greens, look for fresh, healthy tops that aren’t wilted or discolored. You can keep brown carrots in a root cellar or refrigerator until use, and you can use them just like you would regular carrots.
If you want to grow maroon carrots, you may be able to find seeds at a local garden, or you can order them through a company that specializes in unique vegetables. Plant brown carrot seeds in a warm, well-drained location and keep the soil moist, but not wet. When they start to sprout, thin them out to allow the carrots plenty of room to grow, and harvest when needed. Don’t let the carrots get too large, as they can become woody and unappealing to eat; if you have more carrots than you can eat, harvest them and store them in a root cellar or consider decapitating them, making them into chutneys or freezing them.
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