Carrot (Daucus carota sativa) is a member of the Apiaceae (Parsley) Family. Daucus is the ancient name for Wild carrot, also known as Queen Anne’s Lace, the ancestor of today’s cultivated carrots. The ancient Greek word for carrot was philon, meaning, “love,” as the root was regarded as an aphrodisiac. Native to Afghanistan, the original carrots were purple and black. The foliage of Carrots was once worn as hair and hat plume adornments for ladies of the English court of James I.
Carrots strengthen the stomach, spleen, liver and lungs. Carrots has been used to treat acne, asthma, bladder stones, cancer, catarrh, colitis, constipation, cough, cystitis, diarrhea, dry skin, eczema, gall stones, gastritis, gout, indigestion, high cholesterol, indigestion, irritable bowel, jaundice, kidney stones, obesity, parasites, pyorrhea, sore throat, tonsillitis, toxemia, ulcers and vision problems such as dry eyes, Bitot’s spots and night blindness. Carrots are antibacterial, anti-inflammatory, antioxidant, astringent, diuretic, galactagogue (increase mother’s milk), laxative, liver tonic and a urinary antiseptic. If every one ate one carrot a day, lung cancer rates could be cut in half. Eating a raw carrot daily, exercises the teeth and jaw.
Carrots are sweet, warm and alkaline. Carrots contain beta-carotene, vitamin B6, vitamin C, calcium, phosphorus, potassium, pectin, and fiber. The leaves are high in flavonoids and potassium.
Carrots are a popular vegetable in salad, soup, cakes, and pie. Carrot juice is an excellent remedy to cleanse the liver, but should be first diluted with water, as it is very sweet. Young fresh tops can be used in salad.
Choose whole unwilted colorful carrots Commercial carrots are subject to a wide variety of sprays and need to be peeled. Organic carrots can be eaten with the peel, which is beneficial for our skin.