This carrot’s beautiful red-purple exterior provides a striking contrast to its yellow-orange interior and light yellow core. A treat for the eye when sliced, its sweet, almost spicy, flavor makes this carrot a home gardener’s favorite and a best-seller at specialty and farmers’ markets. Considered the most refined purple carrot available, it was bred by Seed Savers Exchange member John Navazio.
- 90 days
- ±24,500 seeds/oz
- Conventional
- Best-seller
- Red-purple skin
- Yellow-orange interior
- Exceptionally sweet, almost spicy
This variety works for:
- Fresh eating
- Steaming
- Boiling
- Soup
- Storage
The purple-red color of this carrot will fade when cooked.
Carrots are one of the most popular vegetables for fresh eating and have also become a staple of juicing. Grated carrots can be tossed into a salad or with zucchini and fried.
Try pairing your roasted carrots with ginger, mushrooms, and red wine vinegar or creating a carrot-curry soup to warm up on cold winter days.
Diced carrots are part of the "culinary trinity" of stock/broth, known as mirepoix, which also includes celery and onions. Mix 2 parts onions to 1 part each of carrot and celery to form the flavor base for many stocks, soups, stews, and sauces.
