Bunches of garden carrots on French market stall.

Daucus carota sub species sativus . The carrot is both the name of the vegetable plant and that of the root that is eaten raw or cooked. The wild plant has a white tap root and although it has been used for 2000 years it was not until 19th century that it was much improved and strains with a succulent orange coloured root were developed. Main crop carrots are the most widely used but there are many varieties and the best are usually recognized as carrots grown, like their wild ancestors, in sand. Often sold with their leaves. The root is rich in carotene a source of vitamin A. It is the most valuable food crop in Europe.