Carrots | Havuç

Carrots are well-known as an orange root vegetable. However, the first carrot crops were yellow and purple varieties. Originally domesticated in Afghanistan and Iran, carrots have been cultivated for more than 5,000 years. Based on the geographic and environmental conditions, the characteristics of the domesticated carrot were adapted. Red carrots were typical in India and the subcontinent. Cultivated for more than 1,000 years, black carrots originated in Turkey. In the 16th century, Dutch horticulturists crossed domesticated carrots with their wild counterparts, resulting in an orange colored carrot. This variety subsequently spread worldwide and now dominates world production.

 
 


Preparation


In Turkey, carrots are consumed fresh and cooked. An heirloom variety of black carrot is used in a traditional fermented carrot juice drink called şalgam. Black carrots, rich in vitamin A, B and C, have 12 times more antioxidants than orange carrots.

 
 


Quick Guide


Carrots are called havuç in Turkish.
Carrots are primarily cultivated in Turkey’s Central and Southern Anatolian regions. Heirloom varieties of black carrot are available in the areas around the city of Adana, Turkey.

Although carrots have a natural seasonality of spring and fall, fresh carrots are available all year.

 
 


Inspiration


‘The day is coming when a single carrot, freshly observed, will set off a revolution.’
– Paul Cezanne

 
 



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