Depending on the variety, carrots are ready to harvest from 60 to 90 days after planting. Some of the leading carrot producing countries are China, Japan, Poland, the United Kingdom and the United States. The taproot of the carrot is generally eaten but the stems and leaves can also be consumed. Fresh carrots should be firm and crisp with an unblemished skin. The smaller types are the most tender.
Carotene is a compound that is found in many plants and animals.
The liver converts carotene into Vitamin A, which is important to overall good health. Bright orange color in a carrot indicates high carotene content. Foods beside carrots that are rich in carotene are apricots, cantaloupe, sweet potatoes, pumpkins, and dark green vegetables. Some research has shown that eating foods rich in beta-carotene can possibly reduce the risk of rheumatoid arthritis and some types of cancer. If you love carrots and the rest of the family doesn't you might want to check out the February 1994 issue of Southern Living.