Herbaceous, generally biennial plant (Daucus carota) of the parsley family, that produces an edible globular or long taproot in the first growing season. Native to Afghanistan and neighbouring lands, it is grown extensively in temperate zones. It is a rich source of carotene. An erect rosette of feathery leaves develops above ground in the first season; the edible carrot is below. After a rest period at temperatures near freezing, large flower stalks arise, bearing large compound umbels.
Carrot (Daucus carota).—Kenneth and Brenda Formanek/EB Inc.
This entry comes from Encyclopædia Britannica Concise.
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