carrot
car·rot / ˈkarət/ • n. 1. a tapering orange-colored root eaten as a vegetable. 2. a cultivated plant (Daucus carota) of the parsley family with feathery leaves, which yields this vegetable. 3. an offer of something enticing as a means of persuasion.
carrot
carrot
carrot Herbaceous, generally biennial, root vegetable, cultivated widely as a food crop. The edible orange taproot is the plant's store of food for the following year. The plant is topped by delicate fern-like leaves and white or pink flower clusters. Family Umbelliferae; Species Daucus carota.
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