History
The carrot (Daucus carota would) has originated in Asia Minor, the place where present-day Iran is located, for more than 2000 years. This wild carrot is a relative of the garden carrot, an ancestor of our current carrot. The inhabitants of the Mediterranean basin began to consume carrots long before our era. The Greeks and Romans hardly seemed to like it. It must be said that at the time, carrots had a whitish color, leathery skin and a very fibrous heart.
During the Renaissance, they improved the species and made the carrot tastier. But it was not until the middle of the 19th century that the carrot had its beautiful orange color and became the vegetable we know.
Its date of introduction in Martinique is unknown but it would have been brought to the island during colonization by Europeans.
Varieties
More than 510 cultivated varieties or cultivars of carrots are listed in the European catalog and more than 80 in the French catalog.
The main varieties of carrots grown are short, half-long or long in size, cylindrical or conical in shape and different colors (white, yellow, orange, reddish, purple, etc.).
In Martinique, it is the Nantaise (half-long or long), New Kuroda, Abbaco and Amazonia varieties that we find in our gardens.
The carrot is a biannual herbaceous plant that can reach up to 30 cm in height, with a taproot, most often orange, thick and elongated.
The leaves are deeply divided and covered with hairs.
The white flowers, small in size, are grouped in compound umbels, an inflorescence characteristic of the family. These umbels have 30 to 40 rays, usually curved towards the top. The relatively larger central flower is dark purple red which distinguishes carrot umbels at first glance.
Flowering usually takes place from May to October. In Martinique, we can expect carrots 3 to 4 months after planting.
It is advisable in Martinique to sow the seeds from September to December.
Health benefits
Being rich in carotenoids, the carrot has antioxidant properties, ie it can neutralize free radicals in the body. Carotenoids reduce the risk of suffering from several diseases such as cancer, cardiovascular diseases, and certain diseases linked to aging such as cataracts.
Its vitamin A concentration is also good for vision or hair strength. It also helps to give good skin.
Uses
The carrot is very present in the Martinican diet. Of course, it is mostly grated and eaten in salads, but it is also used to make juice. It is eaten as raw as it is cooked. Cooked, it can be prepared with green beans and potatoes for a mixed vegetable or enter into the composition of beef bourguignon (see photo opposite).
It is also often added in the preparation of acras.
