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Julia’s veggies - Carrots Healthy Growing, Healthy Eating

The prime vegetable growing season is upon us and we have been blessed with a cool start

and some very welcome rain. With the promise of La Nina being with us this year let’s
plant a variety of vegetables and herbs now! Heirloom seeds are becoming more easily
available in Botswana which means that we are no longer restricted to only a few varieties.
For example, did you know that tomatoes can be nearly every colour you can think of such
as pink, orange, brown, yellow, green, white, purple and even black! Carrots also come in many
varied colours. This makes both growing and eating them so much fun, now you can plant a
rainbow in your garden! by Julia Farmer

How to grow: Just like other root vegetables, carrots should be grown in a loose soil,
free of stones. Make sure the soil is weed free as carrots do not do well when competing with
space. Carrots need to be planted where they are to grow, as they do not transplant well. Mix the
tiny seeds with sand to help you plant them evenly and not too close together. They should be
planted in shallow drills about 6-8mm deep and covered lightly. Carrots take quite a long time to
germinate, usually more than 5 days. As they grow thin them out to give each one space to
develop. You can use the mini carrots you have removed in salads and soups. Water them
regularly through-out the growing period and you can also use mulch to help keep them moist.
When to grow & How to harvest: All year round except at times of extreme
heat or cold. To remove carrots from the ground, first loosen the soil around the shoulders
and then firmly pull them up.
Why & How to eat: Generally, the darker the colour of the vegetable the richer its
nutritional value, however orange carrots have the highest beta-carotene content. Carrots are
also one of the few vegetables that are more nutritious when cooked. Cooking breaks down
the cellular walls to enable 50% access to the beta-carotene (juicing has the same affect).
Carrots also provide other anti-oxidants which are found in the skin so scrub them instead
of peeling. Carrots can be eaten straight from the ground (rinse first!). Raw carrots can be
sliced or grated and added to salads, they can also be cut into strips and served with a dip.
Cooked carrots can be served as a vegetable (butter and herbs can be added or a white
sauce) or used in a wide range of dishes including soup, casseroles and stews. Even the
leaves can be chopped and added for extra flavour and colour.
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