Carrot: History and Iconography

Carrot is one of the most important root vegetable plants in the world. In its wild state it is a tiny, bitter root with little appeal as a food, but years of human cultivation and domestication, with a helping hand from nature, has made it an extremely versatile vegetable, appearing in several colors, shapes, and sizes. Although cultivated for over 2000 years, and originally used only as a medicinal plant, the domestic carrot (Daucus carota var. sativus, Apiaceae or Umbelliferae) remains an important world crop with production expanding rapidly in Asia. Current world annual production is 27 million tonnes; the leading producing countries, China, Russia, and USA, produce 45% of World output (FAO, 2008). The swollen taproots are eaten both raw and cooked, in sweet and savoury dishes and it is known for its high beta-carotene content, which the body converts to Vitamin A. It also forms a major ingredient in the food processing industry, a significant constituent of cosmetic products and its image has long been used to symbolize healthy eating. The leaves are also consumed in salads and the seeds made into an herbal tea.