Carrots originated some 5000 years ago in Middle Asia around Afghanistan, and slowly spread into the Mediterranean area. The first carrots were white, purple, red, yellow, green and black - not orange. Its roots were thin and turnip coloured.

Carrot seeds have been found in prehistoric Swiss lake dwellings giving clear evidence of human consumption. There is however no evidence of cultivation at this stage, more likely they were used for medicinal purposes. Similar findings appear also in ancient Glastonbury.

In Roman times carrots were purple or white. By the 10th century purple carrots were grown in Afghanistan, Pakistan and northern Iran. Purple, white and yellow carrots were imported to southern Europe in the 14th century. Black, red and green carrots were also grown. Orange roots, containing the pigment carotene, were not noted until the 16th century in Holland. This only came about thanks to patriotic Dutch growers who bred the vegetable to grow in the colours of the House of Orange.

Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties. unlike most other vegetables (though not all), carrots are more nutritious when eaten cooked than eaten raw (except when juiced).