carrot

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carrot, common name for some members of the Umbelliferae, a family (also called the parsley family) of chiefly biennial or perennial herbs of north temperate regions. Most are characterized by aromatic foliage, a dry fruit that splits when mature, and an umbellate inflorescence (a type of flattened flower cluster in which the stems of the small florets arise from the same point, like an umbrella). The seeds or leaves of many of these herbs have been used for centuries for seasoning or as greens (e.g., angelica, anise, caraway, chervil, coriander, cumin, dill, fennel, lovage, and parsley). The carrot, celery, and parsnip are vegetables of commercial importance. The common garden carrot (Daucus carota sativa) is a root crop, probably derived from some variety of the wild carrot (or Queen Anne's lace). In antiquity several types of carrot were grown as medicinals, and in Europe carrots have long been grown for use in soups and stews. The custom of eating carrots raw as a salad has become widespread in the 20th cent. Carrots are a rich source of carotene (vitamin A), especially when they are cooked. Several types of carrot have also been cultivated since ancient times as aromatic plants. Some are still planted as fragrant garden ornamentals, such as the button snakeroot and sweet cicely. A few members of the Umbelliferae produce lethal poison; it was one of these, the poison hemlock, that Socrates was compelled to take. The water hemlock is also poisonous. Carrots are classified in the division Magnoliophyta, class Magnoliopsida, order Umbellales, family Umbelliferae.

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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.

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carrot The root of Daucus carota, commonly used as a vegetable. A 100‐g portion is a rich source of vitamin A (5–10 mg carotene); provides 2.5 g of dietary fibre and supplies 35 kcal (145 kJ). Peruvian carrot is a legume root, see arracacha.

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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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carrot See DAUCUS.

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carrot XVI. — (O)F. carotte — L. carōta — Gr. karōtón.

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Carrot

a group of objects in the shape of a carrot.

Example: carrot of tobacco, 1808.