Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. They provide the highest content of vitamin A of all the vegetables!
Carrots should be stored in the warmest part of the fridge or ink place.
Wash carrots and remove the top and tail to eat raw. They are great for school snacks, with dips, in salads, or pureed as a healthy fresh drink. Stir-fry, boil, steam or microwave for about 4-8 minutes. Serve in casseroles, soups, cakes, biscuits, pikelets, scones or sauces.