Daucus Carota L. var. It is a hardy biennial with a swollen tap root. The leaves are feather-like, variously dissected, borne on long petioles that are often sheathed at the base.
Flowers borne in compound terminal umbels are small and white.
Origin It is of ancient cultivation in the Mediterranean. The Romans ate it as 'pastinaca', a name that was later transferred to parsnip when carrot became 'carota'. It is native to Europe, Asia and North Africa, the wild plant being Daucus carota. Through patient cultivation and selection by Vilmorin, the wild English carrot with a pale almost white and rather fibrous roots, was transformed to the modern yellow forms. Carrots are cut into pieces and eaten after boiling or steaming.