The carrot– it is tasty, crunchy, and often touted as a “super food” for its nutritional content. Carrots are rich in antioxidants and Vitamin A, an important vitamin for eye health[1]. In fact, a one-cup serving of cooked carrots provides over 30% of the recommended vitamin A allowance for adults[2].
When you think of a carrot, you probably think of a root vegetable in its classic orange color. But carrots can come in a variety of colors from white to yellow to purple!
Originally native to Afghanistan, carrots are now grown extensively throughout the United States and are readily available year-round. In Ohio, the best time to harvest carrots is from July to September. Whether you harvest your own carrots or buy them from a farmer’s market or grocery store, here are some tips to store your carrots in a way that keeps them fresh:
· Remove the green tops before storing, carrots lose moisture through their leafy green tops.
· Place dry carrots in a plastic bag before storing in a refrigerator crisper at 32 to 45 degrees Fahrenheit to slow down nutrient loss.
· Carrots taste best when eaten within 2 weeks, but the nutritional value will keep for several weeks.
· Prevent bitterness in carrots by storing them away from apples, bananas, avocados, and other fruits that release volatile gases (ethylene) during ripening[3].