This spring we planted one section of my wife’s herb bed with carrots–approximately 2 square feet. We harvested about half of them a month ago to thin them out a bit and left these to grow more.
They were from a packet that called itself Red, White and Blue. We got white, yellow, orange, red and purple.
Some of them chose to grow better than others, even when spaced correctly. I can’t say why…I don’t know.
I sure wish the greens were as tasty as the carrots, because there was far more to compost than there was to eat.
The purple ones look just awesome inside! Their skin actually turns orange while they cook, leaving purple water behind.
Net result was about 14 ounces of clean trimmed carrots to freeze later this week.
P.S. Did you know that to save seeds from carrots you have to leave them to overwinter in the garden? As a biennial they flower their second year, as will cabbage.