Try a carrot a day
Carrots (Daucus carota or Queen Anne’s Lace) are a biennial herb member of the Umbelliferae family, growing up to 1m in rough grassland, and are native to India and Europe. The plant has a spindle-shaped tap-root and in the second year displays a hairy, branched, furrowed stem bearing alternate bi- or tri-pinnate finely divided leaves with umbels of densely-packed white and pink flowers. The name is from the Greek – karaton – the original term for the plant. The wild variety was a valued vegetable and source of dyes in ancient Greek and Roman societies. The seeds were taken as a ‘morning after’ remedy and as an anthelmintic (worm-expeller).
The popular cultivated form of carrot (Daucus sativa) was developed by Dutch horticulturists and popularised throughout Europe. It was introduced into Britain in the 15th Century by Flemish refugees and has remained a staple vegetable ever since.
Many of the folk recommendations for carrots have been substantiated by recent medical research. Carrots contain carotenes (the provitamin A); vitamin B complex and C; the alkaloid daucine; calcium pectate and sugars. Carrot is anti-tumour, anti-bacterial, diuretic, digestive, anthelmintic and stomachic. The old folk tale of eating carrots to improve eyesight is justified by the presence of beta carotene, which is known to strengthen visual purple in the iris, which counteracts night blindness and weak vision. During WWII, RAF pilots were given extra rations of carrots.
Alpha carotene, a carotenoid abundant in carrots, is attracting a great deal of attention as it has been shown in research programmes to suppress the growth of tumours in animals. Beta carotene, another constituent is believed to reduce the risk of cancer and cardio-vascular disease and another constituent, calcium pectate, has shown in trials that it can reduce cholesterol levels by as much as 20 per cent.
The National Cancer Institute of the United States is subjecting the humble carrot to a series of tests following evidence that the properties of the plant indicate that those people who consume large amounts of carrots in their diet show lower rates for some cancers. An interesting feature of this research programme revealed that even people exposed to certain carcinogens, such as tobacco and ultra-violet light, were less at risk if they had a diet rich in carotenes. The recommended daily intake of carotene is 12,500IU, this may seem a lot but when you consider that one grated raw carrot provides 13,500IU, it’s not so much.
The plant is a source of an orange dye and the seeds are used to flavour liqueurs, and are present in some perfumes. Carrots are easy to grow and it is not too late to set down a row or two; just make sure that the ground is well prepared and don’t use too much manure, or it will lead to forking.
Never mind the apple, try a carrot a day.
Next week Horsetail
