The carrot (Daucus Carota) is a biennialvegetable of the family Umbelliferae. It is a native of Britain and Europe and has tripinnate leaves of a feathery appearance. The plant rises to a height of some 60 centimetres and produces white flowers. The root is strong-flavoured and tapering. In the wild carrot the root is white, but in the cultivated variety it is orange in colour. Originally the carrot was cultivated as a food for cattle, it is now widely eaten by people. Carrots contain a large proportion of saccharine matter, and attempts were made in the past to extract sugar from them. They have been also employed in distillation: 10 lbs weight of carrots will yield about half a pint of very strong ardent spirit. Research Carrot
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Nature
Research Carrot