Carrots, also known as carrots or kansui, belong to the Umbelliferae family and are a biennial herb. They have a moderate tolerance for cold and thrive in cooler weather. As a long-day plant, they require extended periods of sunlight to develop properly. The edible part is the fleshy root, which is rich in nutrients and has a crisp, sweet flavor. Carrots are often referred to as "the little ginseng" due to their health benefits and versatility in cooking.
Originating from southwestern Asia, Afghanistan is considered the earliest center of evolution for this vegetable, with a cultivation history spanning over 2000 years. Today, carrots are one of the most widely grown crops globally, found in almost every corner of the world. In China, they are cultivated extensively across different regions, adapting well to various climates and soils.
Rich in beta-carotene, vitamins, and fiber, carrots play an important role in maintaining good eye health, supporting the immune system, and promoting overall well-being. Whether eaten raw, cooked, or juiced, they are a staple in many cuisines around the globe. Their versatility, combined with their nutritional value, makes them a favorite among both home cooks and professional chefs alike.
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