Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, OH 43210-1295

Selecting, Storing and Serving Ohio Carrots

HYG-5514-93

A native of Afghanistan, carrots are now grown extensively throughout the country and are available year-round. A versatile vegetable, the carrot ranges from globular to long-pointed, and the color, though most often orange, varies from white to yellow to purple-fleshed. Carrots are available from July through September.

Information on carrot varieties is available through your local county Extension office.

Selection

• The best carrots are those that are well-formed, smooth and firm, and blemish-free.
• Smaller types are more tender than the large varieties, and a deep color indicates more vitamin A.
• Avoid carrots that are wilted, flabby or cracked. Also avoid those with large green "sun-burned" areas at the top and roots that are flabby from wilting or those that show soft decay.
• Excessive masses of leaf stems at the neck often indicate carrots with undesirably large cores. However, the condition of the tops does not indicate the quality of the root.

Storage

• Remove the green tops before storing because they increase the respiration rate and draw moisture from the carrots, causing shriveling.
• Place carrots in a plastic bag before storing in a refrigerator crisper at 32 to 45 degrees F.
• Carrots taste best when used within 2 weeks, but the nutritional value will keep for several weeks.
• Prevent bitterness in carrots by storing them away from apples and other fruits that give off volatile gases (ethylene) while ripening.

Yield

Due to variables such as moisture content, size and variety, it is impossible to recommend specific quantities to buy. The following recommendations are approximations.

• 4 servings = 1 to 1-1/4 pound
• 1 bushel carrots (without tops) = 50 pounds
• 1 bushel carrots = 16 to 20 quarts, canned
• 1 quart = 2-1/2 to 3 pounds

Nutrition

• 1 cup of cooked carrots provides more than 25,000 IU of vitamin A (330%) of the recommended dietary allowance for adults.
• 1 cup of sliced, canned carrots has 45 calories.

Serving

• Wash carrots carefully. Carrots may be scraped, pared or cooked with the skins on. Skins can then be slipped off cooked carrots when held under running water. Carrots can be boiled, steamed, baked or sauteed. Remember, overcooking results in loss of nutrients and flavor. Raw carrots cut into match-like sticks are a popular and nutritious addition to a relish tray or salad. Add 1 teaspoon of lemon juice to 1 cup raw carrots to enliven the flavor of less than garden-fresh carrots.
• Carrots can be used as garnishes or snacks, in salads and even in desserts.
• Serve buttered with salt and pepper.
• Sprinkle with snipped parsley, mint, chives or cut green onions.
• Top with lemon butter.
• Season with basil, chervil, ginger, rosemary, savory or thyme.
• Cream or mash.

Carrot Plus Three Salad

3 cups raw grated carrots

2 unpeeled red apples, chopped

1/2 cup raisins

1/4 cup toasted slivered almonds

1 cup plain yogurt

3 Tablespoon salad dressing (mayonnaise type)

1 Tablespoon lemon juice

Combine carrots, apples, raisins and almonds in salad bowl. Blend together remaining ingredients and add to mixture. Serve on salad greens.
Serves 6. Calories per serving: 167.

More information on preserving carrots can be found in Bulletin 716, "Home Drying of Foods," and in the following Home, Yard and Garden Fact Sheets:
#5333-91, "Freezing Vegetables"
#5344-91, "Basics for Canning Vegetables"

These and other publications are available through county offices of Ohio State University Extension.