Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce. Carrots are in season during the summer and fall months when they are the freshest and most flavorful. The carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter.
Selection and storage
Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange, the more beta-carotene is present in the carrot. Store your carrots in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks.
Preparation and serving methods
Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them.
SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS by Epicurious
