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Carrots
(Daucus carota)

Carrots are members of the Umbelliferae crop family. The most edible part of carrots is actually the roots. Do, though, use the chopped greens of young carrots in salads for a surprising taste.

Supportive of the lungs, liver, skin and kidneys, they have a diuretic action, improve night vision, and help to cleanse wastes and purify the system. They have an amazing amount of Vitamin A- mostly in the safe, healthful form referred to as beta carotene. Nutritionally, the absorbability of some of the constituents of this root vegetable is increased when steamed or lightly cooked. Don't forget carrot cake and cookies- just use whole grains and dairy alternatives for the recipes you already have to make them much more nutritious.

To keep: Keep cool and damp for 16-20 weeks.
To preserve: Can, freeze, or dry.

RECIPES:
Minestrone Soup