Growing Carrots

Growing Carrots

About this Plant…
Genus, species:
-Daucus carota var.



Carrots are normally bright orange-red in color, and there are a number of
different types and shapes. New varietes are have been introduced over recent
years to remove the woody yellow cores from carrot roots and this explains the
terms ‘red cored’ and ‘red cored improved’ attached to some varietal names.


  • Zone 3 and warmer
  • In colder areas, plant quick maturing carrots.
  • Plant in Full sun.


Amsterdam, Autumn King, Autumn King Vita
Longa, Belgium white, Berlicum, Berlicum-Berio, Blanche, Campestra, Cardinal,
Cello-bunch, Centennial, Chantenay, Cluseed New Model, Comet, Condor, Corpak,
Early French Frame, Early Scarlet Horn, Giganta, Imperator, Jaune Obtuse,
Juwarot Double Vitamin A, Kintoki, LateHalfLong, Long Orange, Muscade, Nairobi,
Nandor, Nandrin, Nantes, Napoli, Nelson, Nevada, Parano, Presto, Primo, Redca,
Round, Stump-rooted, Suko, Supreme, Sytan


All garden soils will yield reasonable crops although ideally the soil
should be of a lighter, sandy nature for the straightest, well shaped roots.


Sping and Fall


Germination Time8-14 days
Depth of Seed1/2-1 inch
Spacing of Plants3-4 inches
Spacing of Rows12-18 inches
Quanity1 package for 30 feet
1 ounce for 100 feet

— Press link

Twisted roots are due to improper thinning. Forked or defmed roots means the
soil was to hard and stones or clay balls were present. Hairy roots mean it has
a beard.


In June, pull up the small carrots as required. Use a fork if the soil is
hard. In the fall, lift the main crop of carrots for storage. Use a garden fork
to lift the roots and then remove the dirt. If you damaged the roots use them
in the kitchen or place in the compost pile

USDA Nutrient — Press link


Carrots “can” better than they freeze, and they are very useful as
a vegetable to be served alone or to used in soups, stews and or vegetable
dishes. Raw Pack: Pack raw prep carrots into a clean jar tightly, leaving a
inch of headroom. Add salt if desired, 1 tsp per quart or 0.5 tsp per pint.
Cover with boiling water, leaving 0.5 headroom. Process in a pressure canner at
10 lbs pressure (240 F). Pints – 25 min Quarts – 30 min Complete seals if
necessary as soon as jars are removed from canner. Canning time can vary due to


Remove tops, wash and peel or scrub hard with a vegetable brush. Blanch
whole carrots in boiling water for five minutes. Reduce the time to two minutes
for diced, slices or strips. Cool immediately in ice cold water. Drain the
water and pack into freezer containers, leaving 1/2 inch headroom. Seal and


Cut off the the leaves a 1/2 in above the crown and store the carrots in layers
of sand or dry peat in a strong box. Do not let the carrots touch. Store the
carrots in a dry shed and inspect for rot and dispose them before they infect
the other carrots. Keep them in a cool place. This process is good until March.

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