Wild carrots were first grown in gardens as medicinal plants and looked nothing like the domestic carrot we know today. The modern orange carrot was developed by the Dutch in the 16th century.
There is no need to peel freshly harvested carrots; simply scrub with a vegetable brush before eating. Cooking carrots breaks down the fiber making them taste sweeter, but make sure not to overcook so they retain their maximum flavor. Carrots can be roasted, steamed, boiled, used as a spread, added to cakes, breads, soups, stews, salads , slaws, and most commonly, just snacked on raw with your favorite dip!
Trim carrot tops back to about 2-inches in length, rinse and drain carrots before storing them in a sealed plastic bag in the crisper drawer of the refrigerator where they can stay anywhere from two weeks to a couple of months. May need to sprinkle with water from time to time to keep carrots hydrated. Do not store near apples or pears. Carrots may be frozen to use out of season in soups, stews and various other recipes.
Although a good portion of the calories in carrots comes from sugar, it is also a good source of vitamin C, vitamin B6, folate, iron, potassium and copper, and a very good source of dietary fiber, vitamin A, vitamin K and manganese. (WH Foods)