One of the most robust vegetables we grow taken from the Dutch. I prefer the raw crunch they have. The best carrots seem to taste better when grown on a dry year as they have a slower growth. Crops in the UK are typically sown in May and harvested from October through to April.

Carrots Nutrition Values

How to store carrots

Ideally muddy in a paper bag in a cool place, they can last a few weeks. If they are washed then store in the fridge for up to a week. If the green tops are on then twist them off to stop the moisture being sucked from the carrot.

How to prepare carrots

Give them a good scrub and get off any mud still left on there. Best to take off the tops and peel.

How to cook carrots


Carrots can be eaten so many ways raw. Dunked in dips. Grated, peeled and chopped into salads and coleslaws.


The only base I use to make any soup, curry, stew, one pot, pasta sauce, chilli con carne and stocks. Just chop up into small cubes with small chunks of onion and celery and fry in coconut oil first before adding other ingredients.


Carrots are amazing roasted and it brings out the sweetness. Chop the carrots and place in an oiled roasting dish and cook in the oven until browning, usually around 45 minutes at 200’C.


Cook in boiled salty water for 10 minutes or until a knife easily goes in.


Steam your carrots in a steamer for around 10 minutes, test with a knife to see how tender they are before removing from heat.

Ingredients that work well with Carrots

  • Vinegar
  • Lemon
  • Olive oil
  • Salt
  • Orange
  • Bay
  • Coriander
  • Paprika
  • Ginger
  • Mint
  • Parsley
  • Rosemary
  • Thyme
  • Honey
  • Mustards
  • Almonds
  • Hazelnuts
  • Sultanas/currants
  • Sesame
  • Hummus
  • Coriander
  • Cumin
  • Fennel