Carrots

Pusa Rudhira Red Carrot

Best grown in the fall! This tasty and nutritious red variety from India is extra rich in antioxidants -- very high in beta carotene and lycopene. Red carrots have been cultivated in India since antiquity. Popular for a range of recipes, especially in jams and chutneys. Lycopene is an antioxidant that is most nutritionally effective when cooked with a fat. Consequently, many traditional recipes combine red carrots with oils or fats. These are also great for juicing! 

Cosmic Purple Carrot

With its bright purple skin and flesh in shades of yellow and orange, this carrot is causing excitement in home gardens and at farmers markets! The spicy and sweet-tasting roots are great for marketing. 

Koral Carrot

A super nutrient-dense heirloom from Europe. Plants are productive and vigorous, with cylindrical, deep orange roots that average 8-9 inches long and resist splitting, even when grown in heavier soils. Its silky-smooth texture makes Koral one of the very best for juicing. This excellent keeper carrot is widely grown in Europe but practically unknown in the USA. Superbly sweet and flavorful for making delicious carrot juice! 

Gniff Carrot

A very rare landrace from the Tessin region of Switzerland. These amethyst-colored carrots were rediscovered in the 1950s in the picturesque Alps village of Bre, where local women grew them for sale at farmers markets. “Gniff” is translated to “purple” in the local dialect. Being a landrace, this carrot expresses a range of colors, from its purple exterior to its violet-hued interior. This is a slow-growing storage carrot that is traditionally pickled by steaming, slicing and preserving them in olive oil, parsley, and garlic. A similar type was last described by Vilmorin in 1856 as “sweet, purple carrot with a pale yellow heart.” 

Longue Rouge Sang Carrot

A resilient, multi-colored, old French heirloom variety still popular among home gardeners. It is an early and very adaptable carrot that can be planted outside from March until July. Do not be fooled by its name “longue” as it is in fact a half-long conical carrot and with a very firm texture that helps with conservation. Amazingly, it will keep its colors after cooking. Its flavor is consistently sweet with a good carrot flavor. 

St. Valery Carrot

The Vilmorins of France mentioned this variety in 1885 and said it had been grown a “long time” then. A large, handsome variety with bright red-orange roots. Smooth, 10-12 inches long and 2-3 inches in diameter. Sweet & tender. Rare. 

Atomic Red Carrot

These brilliant red carrots are healthful and unique. The 8” roots are high in lycopene, which has been shown in studies to help prevent several types of cancer. Crisp roots are at their best when cooked, and this helps to make the lycopene more usable. Very flavorful.