Carrot Seeds – Scarlet Nantes – Heirloom, Untreated, Open Pollinated, Vegetable … Biannual ! Caribbeangardenseed

Scarlet Nantes – Heirloom, Untreated, Open Pollinated, Vegetable …
1oz – 19,000+ Seeds
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.

Vegetable Botanical Name: Daucus carota

Other Common Names: Scarlet Nantes (hybridized)

Vegetable Duration: Biennial

Vegetable Days to Maturity: 70

Vegetable Spacing: 2 in to 4 in

Vegetable Planting: Direct sow outside in early spring. Can be fall planted. Plant about 2” apart and 1/2“ below soil surface. Can sow closer, then thin later. Rows should be spaced at 18”-24” apart.

Vegetable Seed Saving: Plant either does not set seed because flowers are sterile, or plants will not come true from seed.

This superbly sweet and crisp fresh eating orange carrot had the highest number of amino acids in our nutritional research. Our improved strain exhibits a uniformly Nantes look and flavor. We consider this the most uniform, open pollinated Nantes available on the market.

Days to maturity: 70 days

Carrots Carrots, flashes of vivid orange twisted up
from the dark brown soil, are nearly as delightful to harvest as they
are to eat. Countless dishes owe their sweet flavor, enticing color, and
satisfying texture to this universally loved, crispy-sweet vegetable.

STORAGE
Remove the leafy green tops, leaving about an inch of stems. Refrigerate
dry, unwashed carrots in a plastic bag for two weeks or longer.

HANDLING
Peel carrots or scrub carrots well with a stiff brush just before using.
Trim off any green spots, which can taste bitter. When slicing or chopping carrots for cooking, be sure to make all the pieces relatively the
same size; this will ensure an evenly cooked dish.

Spiced Carrot Salad
In this exotic recipe from Morocco, carrots are blanched until they
are barely tender, then marinated in a lemony-sweet spiced dressing. Slivered dried prunes and/or chopped black olives (both
common Moroccan ingredients) or a handful of currants
make great additions to this recipe. Angelic Organics Kitchen.
Serves 4 to 6
2 cups diagonally sliced or julienned carrots
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 tablespoons freshly squeezed lemon juice
2 cloves garlic minced (about 1 teaspoon)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1/3 cup olive oil
lemon slices
1. Bring a medium pot of water to a boil. Add the carrots; boil
until barely tender and still brightly colored, 1 to 2 minutes.
2. Drain the carrots and immediately run cold water over them
to stop the cooking. Drain well.
3. Transfer the carrots to a large salad bowl. Add the parsley,
cilantro, and mint; toss to combine.
4. Mix the lemon juice, garlic, cumin, cinnamon, paprika, and
cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive
oil in a thin stream, whisking constantly, until the dressing is thick
and no longer separates.
5. Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours.
6. Let the salad come to room temperature before serving. Top each
serving with a lemon slice.

Materials: stew,sauce,pepper,garden,heirloom,soup,salads,Spiced Carrot Salad,stir fry