The carrot (Daucus carota) is a root vegetable, typically orange in color, though purple, red, white, and yellow varieties exist. It is a domesticated form of the wild carrot, Daucus carota subsp. carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also edible. The domestic carrot is a biennial plant in the parsley family Apiaceae. It was first cultivated for its aromatic leaves and seeds. The modern orange-colored carrot is a later variety, which appeared in the Netherlands in the 17th century. Carrots are widely used in many cuisines, especially in soups, stews, and casseroles, as well as salads, and as a snack food. The word "carrot" comes from the Old North French carotte, from the Latin carota, itself from the Greek καρωτόν (karōtón), originally from the Indo-European root *ker- meaning "horn", due to its horn-like shape. In Hebrew, the carrot is called גזר (gezer). In Arabic, it is known as جزر (jazar). In French, it is carotte, in Spanish zanahoria, and in German Möhre or Karotte.
Root vegetable
The carrot is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.