On Christmas day of 2009 I posted about the colour of carrots.
I had been watching a Royal Institution Christmas Lecture by Prof Sue Hartley about carrots and why they are orange. She spoke about selective breeding by the Dutch (the first naturally occurring carrots were purple – from Afghanistan – and were later cultivated to be orange). In seeking to find more about this I found myself on the website of the British Carrot Museum. It is seriously worth a visit even if your interest in carrots is tangential.
I was reminded of this today when I came across an article in The Economic Times (India) which reported that the Punjab Agriculture University has developed its first black colour carrot variety (known as ‘punjab black beauty’) which has been recommended for general cultivation in the state. The black carrot is the best alternative to tackle the malnutrition problems of the country because it is overloaded with beneficial anti-oxidants and nutrients. The punjab black beauty is is rich in anthocyanins, phenols, flavonols ß-carotene, calcium, iron, and zinc.
I am also reminded, of course, of the words of the great late Uncle Monty (aka Richard Griffiths): “I think the carrot infinitely more fascinating than the geranium. The carrot has mystery. Flowers are essentially tarts. Prostitutes for the bees. There is a certain je ne sais quoi – oh, so very special – about a firm, young carrot”.