How are carrots produced?

Carrots need well-drained sandy soils, and there are a number of carrot producers in Scotland.  Carrot seeds are tiny and are planted using precision technology. Once the seedlings start to grow, they can be susceptible to carrot fly, which the farmer needs to monitor closely. Some farmers plant carrots alongside crops such as leeks to deter the flies. This approach is called companion planting.

Carrots can be harvested as green tops, which are young carrots with the leaves still attached, or they can be kept in the ground for longer and sold when they reach full size. Those grown to full size have the tops removed and are cleaned before making their way to the consumer. Carrots can be damaged by frost so those not harvested before the frost arrives are covered in straw to protect them.

Look for the Scottish flag for the most local carrots.  The UK flag is also a good one to look for.

Bursting with goodness!

Carrots are high in fibre and brimming with beta-carotene, which the body uses to make vitamin A.  Carrots are also low in calories, fat, saturates and salt. An 80g serving (3 heaped tablespoons of sliced carrots) counts as one of your recommended five portions of fruit and veg a day. 100g boiled carrots have 340% reference nutrient intake of Vitamin A.

You don’t need to peel carrots before you cook them – just ensure you give them a good wash. The only part to compost is the very top where the leaves grew.