Carrot

Daucus carota subsp. sativus

The carrot is a crunchy, biennial root vegetable widely consumed for its sweet, earthy flavor and high nutritional value. Cultivated for its taproot, which is usually orange—but also purple, yellow, or white—carrots are rich in beta-carotene and vitamin A, promoting eye health. A hardy and versatile root vegetable, can be eaten raw or cooked many ways.

Roots & bulbs