### plant part | root:

Carrot
* Make skinny orange columns, with one end pointy, and one bigger.
* Most carrots get color
  - grow in fields
* Most carrots have different flavor
  - strong smell
  - tops
* Some carrots grow in compost
  - manure compost
  - survive winter
* also like to follow a crop that has been composted or manured the previous year
  - work
* are a common and popular vegetable to be eaten fresh
  - cool or late season crop that grows best in temperate environments
* are a good source of beta-carotene which is converted to vitamin A as needed
  - fiber
  - great source of vitamin A. Vitamin A is important for healthy eyes and skin
  - major source of alpha-carotene
  - rich source of many vitamins and minerals
  - root vegetable grown in garden in all parts of the world
  - source of carotenoids
  - symbol to see better in the dark
  - taproot, a type of root which grows downwards into the soil and swells
* are a very good source of Calcium, among other things
  - rich source of beta carotene and are an excellent addition to the diet
* are also a good treatment for diarrhea, and can relieve gas and heartburn
  - high in potassium
* are always orange
  - preferred to sticks
  - among the root vegetables susceptible to high concentrations of chlordane
  - available nearly all year round but vary in taste and texture
  - biennial - that means they take two years to reach maturity when they can produce seeds
  - biennial, flowering in their second year of growth
  - biennials
  - bunnies' favorite food
  - delicious eaten raw or cooked
  - denser than green beans or lettuce, so they have more calories
  - easy and fun to grow
  - frost-tolerant
* are good for starting a cat on fresh foods as they are sweeter than most other vegetables
  - neighbors when planted near beans, letuce, onions, and peas
  - hardy cool-season biennials grown for their thickened roots
  - herbs
  - high in vitamin A complex
  - indigenous to Western Europe
  - inexpensive all year long
  - legendary in fighting off aging diseases
* are located in cellars
  - fridges
  - markets
  - refrigerators
  - salad
  - stores
  - supermarkets
  - low in calories
  - machine-harvested, and can be stored for several weeks after harvest
  - most susceptible to infection when roots are mature and temperatures are warm
  - nearly coreless
  - notoriously slow to germinate
  - one of the ten most economically important vegetable crops in the world
  - part of carrots
  - poorly colored and bitter
  - popular among American consumers
  - rewards
* are rich in beta carotine which is converted in the body to vitamin A or retinol
  - carotene, which is converted to vitamin A by the liver
  - minerals and vitamins
  - soft
  - sweet and crunchy when nibbled raw, perfect for snacking
  - the roots of the carrot plant, and a member of the parsley family
  - used for carbs and fibre, and have no similarities to grains whatsoever
  - usually everywhere as is broccoli
* are very high in natural sugars and only a beet contains more sugar than a carrot
  - versatile and can be prepared in a variety of ways
* belong to a small group of plants and animals that make antifreeze proteins
* benefit from strongly scented companion plants.
* boost the nutritional value of soups, stews, salads and are indispensable in the stockpot.
* can also help with diarrhea, by replacing lost electrolytes and minerals to the body
  - divide if they hit large pieces of stuff like shredded leaves
  - lower cholesterol, also by way of their pectin content
  - stay in the ground until early winter
  - take up to three weeks to germinate
  - vary considerably in their outline shape
* contain beta- carotene and xanthophyll
  - beta-carotene and xanthophyll complex
  - caratatoxin, a nerve poison
  - carotene, a skin-health agent
  - many nutrients including vitamin C, riboflavin, niacin, calcium and iron
  - sugars, complex carbohydrates, and dietary fiber
* damaged during packaging are more likely to become infected.
* do that too which is why good carrot farms have light, sandy soil
  - well in containers
* germinate best in warm, moist soil.
* grow a long time before they gain any size.
* grow best in a sunny location with rich, light soil and regular thorough watering
  - deep, well-drained sandy or peaty soils
  - leaf mold enriched soil
* grow in U-shapes instead of growing straight down
  - larger than normal when planted with chive
  - sweeter and less fibrous in soil that remains moist
  - well in most climates
* grow, like most things, from tiny seeds planted in the ground.
* have a lot of carotenoids
  - mild, pleasant flavor that is great by themselves or blended with other foods
  - lots of vitamins
* helps to deter intestinal worms.
* includes bark.
* includes root caps
  - hair
  - sections
* make good dots, and the cross-section of a celery stalk works well for creating roses.
* often survive flooding, but the roots have been injured, which results in nubs and forks
  - work better than sticks
* produce best in a raised bed.
* protect the lungs from environmental pollutants when consumed daily.
* provide vitamin A and fiber.
* reach perfection only in good-textured soil that's free of stones and clods.
* remain in a juvenile nonflowering form until subjected to cold exposure.
* reproduce by way of seeds.
* require a longer time for cooking than cabbage or turnips
  - an even and abundant supply of water throughout the season
  - long cooking
  - relatively large amounts of well-distributed moisture as rainfall or irrigation
* show dry curled leaves.
* sprout under improper storage conditions.
* take a week to germinate in summer and up to three weeks in cool spring soil.
* taste best when temperatures dip below freezing.
* thrive in sandy soil.
* usually stay somewhat crunchy
* work well with brown sugar, orange peel, ginger, cinnamon, and nutmeg.