Carrot is a hardy, cool-season biennial that is grown for the thickened root it produces in its first growing season. Although carrots can endure summer heat in many areas, they grow best when planted in early spring. Carrots are usually planted with other frost tolerant vegetables as soon as the soil mellows in the spring. They may be planted earlier in gardens with sandy soil. The soil should be plowed and prepared to a depth of 8 to 9 inches to allow full development of the carrot roots and the seedbed should be worked uniformly to break up clumps and clods that prevent penetration of the roots. Varieties with extremely long roots (Imperator and Tendersweet) usually are recommended only for home gardens with deep, sandy soil.

Excess organic debris worked into the soil just before planting also may affect root penetration, causing forked and twisted roots. Plant seeds 1/4 to 1/2 inch deep (no more than two or three seeds per inch) in early spring. Later sowings may be planted 1/2 to 3/4 inch deep when the soil is dryer and warmer. Space rows 12 to 18 inches apart. A single radish seed planted every 6 to 12 inches can mark the row. Germination requires as long as two weeks and the seedlings may not emerge uniformly. If heavy rains occur after sowing, packing the soil surface, no seedlings may emerge.

Nutrition Facts (1/2 cup cooked) Calories 35 Protein .86 grams Carbohydrates 8.19 grams Dietary Fiber 2 grams Calcium 24.18 mg Iron .47 mg Phosphorus 23.4 Vitamin A 19,152 IU Vitamin C 1.79

(Approximately 20,000 to 25,000 seeds per oz.)