Orange carrot/Western carrot (Daucus carota subsp. sativus) is a root vegetable and it is commonly found in the markets. Carrots belong to the Apiaceae family, which also includes a significant number of vegetables, herbs, and spices like celery, parsley, fennel, coriander, and cumin.
Eastern carrot (purple carrot) cultivation was seen in the regions of Iran and Afghanistan from 900 to 1000 A.D. The purple pigmentation was due to the presence of anthocyanin. Western carrots cultivation was reported during the 1700s A.D in the Netherlands. Carotenoids, α- and β-carotene and xanthophyll are responsible for the carrot’s orange to yellow pigmentation. Here is the domestication of carrots from the beginning.
The evolutionary history of carrots seems quite complex and mysterious. When it comes to carrot domestication, it is clear that purple or white carrots were cultivated before western carrots. Wild carrots are the ancestors but it’s argued that domesticated carrots descend directly from them.
Wild carrots were short, tough, bitter, and mostly used for aesthetic purposes. Western cultivars are separated from wild and eastern cultivated carrots, and some inbred lines have a purified genetic pattern shared with western cultivated accessions, reflecting the intensive breeding practiced in western regions.1
It was also reported that in the 17th century, Dutch growers cultivated orange carrots as a tribute to William of Orange, who led the the struggle for Dutch independence, and the color stuck. There is no solid reference to support the statement. However, there were paintings of orange carrots in the Byzantine illustration (512 A.D.).
Whatever the reason (Dutch, color, or carotene) for the domestication of carrots, they are rich in carotenes and vitamin A.3
Yet, one more study showed that purple carrots have more. However, the purple carrots were rich in nutraceutical components.4 Philipp W. Simon, a carrot geneticist has done tremendous work on the crop, and the information is available online.
Interestingly, these carrots diverged from grapes 113 million years ago, from kiwifruits 101 million years ago, and potatoes and tomatoes 90.5 million years ago.2 This might be the reason for anthocyanin and lycopene’s presence, but I am not sure about it.
It is also true that scientists are working on getting the best out of both carrots by making sure they are resistant to disease, pests, and nematodes. Other than orange carrots, these colorful carrots are not widely available in India. I wonder, how would they taste?
All these are colorful, and the evolution and the history seem interesting. Be it white, yellow, purple, or orange, won’t it be lovely to see these beautiful colors on the plate?
Cheers!
PS: Carrot Halwa
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