Carrots are one of the most common vegetables to our table, present in soups, salads and numerous everyday dishes. We all grew to associate them with a specific color without questioning their origin. However, what seems natural today is, in fact, the result of centuries of human selection and even political decisions. The true appearance of this vegetable was quite different from that we know today.
A story with thousands of years
Carrot cultivation dates back to ancient civilizations, with records that have pointed to its use for over 5,000 years. Originally, this vegetable, which was purple, was consumed by its medicinal properties and not so much by its taste or texture. The first varieties were not particularly tasty, but were valued for their resistance and their impact on health.
For centuries, purple carrots have remained popular in various parts of the world, especially in Asia and the Middle East. However, over time, different populations have begun to cultivate varieties adapted to their tastes and needs, leading to the emergence of new colors and shapes.
Human interference and the role of politics
According to, it was in Europe, already in medieval time, that a significant change began to occur. Farmers realized that they could modify the appearance of carrots through selective crosses, making them more attractive and tasty. But the great transformation occurred in the Netherlands in the seventeenth century.
It is said that the change of this vegetable was encouraged by the Dutch as a tribute to the Orange House, the dynasty that led the independence of the country. This new version quickly became popular, spreading across Europe and later around the world.
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The advantages of original versions
Despite the predominance of the modern version, traditional varieties did not completely disappear. In some regions, especially in Asia and the Middle East, they continue to be cultivated and consumed, maintaining their original characteristics.
Studies indicate that these versions have superior nutritional benefits. They are rich in antioxidants and natural compounds that help in preventing disease and improving overall health. In addition, they offer a distinct, more intense and less sweet flavor, which makes them suitable for certain culinary dishes and preparations.
The return to the origins
In recent years, growing concern for food diversity and nutritional quality has led to the return of these forgotten varieties. Increasingly supermarkets and biological markets, they will provide them again, and chefs have rediscovered their potential in gastronomy.
The history of carrots proves that what we take as guaranteed was not always like this. The version we know today is just the result of choices made over the centuries. Rediscovering the original varieties is not only a matter of nostalgia, but also of health and respect for the natural diversity that modern agriculture almost erased.
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