Carrot Daucus carota subsp. sativa Family: Apiaceae CTFA: Daucus carota

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Photo © Steven Foster

Introduction

The carrot is a variable annual or biennial plant from 1 to 3 feet tall with branching stems, fern-like leaves, and tiny white flowers that may turn purple in the center.^1,2,3  Native to Europe, temperate Asia, and North Africa, the carrot has become naturalized and cultivated in North America, India, and elsewhere.^1,4  Wild carrot, also known as Queen Anne’s Lace, blooms from June to August, but often flowers much longer.^3,5,6  Its white root is small, barely edible, tough, and acrid-tasting.^3,7  The cultivated subspecies sativa is the familiar large, succulent tap root eaten around the world.¹  The whole plant, roots, seeds, and oil of the wild and cultivated carrot are used.^1,6  Wild carrot herb is obtained mainly in Europe and North America.⁵  Carrot seed oil, steam distilled from dried seeds, is produced in France, Holland, and Hungary.⁸  

History and Cultural Significance

The carrot can be traced back to ancient Babylonian, Grecian, and Roman times.^7,9  Originally, the leaves and seeds were grown for medicinal use and there is no indication that the carrot was cultivated for eating.⁷  The edible root subspecies is thought to be native to Afghanistan and recorded as being purplish-red.^7,9,10  It spread to the Islamic world during the 9^th and 10^th century and Holland in the 14^th century.⁹  The Dutch are credited with cultivating the carrot to the current orange garden version.^7,9  The orange color was valued because it did not fade or bleed into cooking, as the purple did.⁹  Introduced to North America sometime before 1565, it was well received by Native Americans.⁷  During the reign of James I of England, court attendants to Queen Anne used carrot foliage and flowers as decoration in their hair and hats.^6,9  The Greek word for carrot, philon, comes from their word for love, and in many cultures, carrots were considered a potent aphrodisiac .^4,9,10  

Although both cultivated and wild carrots are used medicinally, the wild carrot is considered superior.⁶  Native American, Chinese, English, and Ayurvedic traditional medicine have used carrots internally and externally for many applications.^3,4,6,11  These include various skin, kidney, liver, digestive, female reproductive, and blood conditions, as well as diabetes.^{3,4,5,6,11,12}  Carrots have also been used to reduce toxins in the body and expel worms.^3,6  Carrot seeds have historically been used for abortion and to promote menstruation.^3,4  

Carrot seed oil is used in aromatherapy for arthritis, gout, and menstrual problems as well as to improve digestion, to reduce toxins, and for liver regeneration.^3,13  It has applications in revitalizing and regenerating dry, pallid skin by moistening and improving skin tone and elasticity.¹⁴  It is utilized in anti-wrinkle creams and said to deter wrinkles and skin discolorations.^1,14  In combination with other aromatherapy oils, it is used to treat certain respiratory conditions.¹³  

The roots and seeds of both wild and garden carrots are currently used in flavoring foods and fragrances.^2,15  Carrot seed oil is a fragrance component of soaps, detergents, creams, lotions, and perfumes.^8,15,16  Carrot root oil is an ingredient in sunscreen preparations and many other skin care products.^15,16  

Highly nutritious, carrot roots are a good food source for vitamins A, C, B1, and B2.³  They can be cooked in every way imaginable, although Western kitchens tend to use them in savory dishes or raw in salads.^2,7  Once a source of refined sugar, carrots have been used in sweet cakes and desserts.^1,7  The juice can be consumed raw or diluted or be made into a syrup or sweetener.²  Carrots have been used as a coffee substitute, made into jellies, even brewed into a wine and distilled spirits in Europe.^2,6  Carrots are also used as animal fodder.⁶  The entire carrot plant can be consumed: the leaves can be eaten in salads, wild carrot flower clusters are fried as a gourmet treat, and an alcoholic tincture of seeds is used in French liqueurs.²  

Modern Research

Currently, there are no clinical studies available on the external uses of carrot. However, observational and laboratory studies show that diets rich in fruits and vegetables, such as carrots, can decrease the risk of certain cancers.^17,18  Ingestion of beta-carotene, a constituent of carrots, has been shown to improve vision.⁹  Laboratory investigations show carrot seed oil to be a muscle relaxant and vasodilator, and may potentially be heart and liver protective. Further human clinical studies comparing carrot oil with carotenoids, beta-carotene, or vitamin A are needed to support these observations.¹⁵  

Future Outlook

Carrots are a valuable export crop for many nations and can be grown year-round in some geographic locations.^19,20  Approximately 1.5 billion pounds of carrots valued at over $40 million dollars are produced and marketed annually in the United States alone. With increasing demand, carrot production is predicted to keep growing over the next decade.¹⁹  The developing niche market interest in “heirloom” colored varieties of carrots and the increasing popularity of organic foods promises to be beneficial for carrot crops.^19,21  Should a surplus in fresh carrots occur, the low production cost makes oil processing economical for farms.⁸  There is also a market for essential oils and juices for use in beverages, confectionaries, perfumes and flavors.^8,20  Shipping and storage conditions are critical for carrots as temperature, hydration status, and separate storage space must be highly controlled to maximize marketability.¹⁹