How to pick a good Carrot

How to pick

On long carrots, look for a slender to medium width, roughly thumb-to-two-fingers at the shoulder. Overgrown carrots can develop a tough, woody core. Color should be vivid for the kind of carrot — deep orange, red, or purple, or a clean yellow or white; avoid anything that looks dull or dry. The skin should be smooth. Hold the carrot by the thick end: it should feel rigid and resist any flex.

Red flags

• Rubbery or limp when held by the thick end — significant moisture loss; flavor and texture are past peak
• Diameter wider than two fingers at the shoulder — overgrown carrots can develop a tough, woody core
• Green shoulders at the crown — chlorophyll from light exposure on the exposed top; trim the green portion, which tastes bitter, before eating; the rest of the root is fine
• Deep lengthwise cracks — cortex split by rapid expansion after drought stress; forking is a separate defect caused by root tip obstruction or damage in compacted soil
• Dull, dry-looking skin — a fresh carrot is smooth, with a bright color for its kind

How to store

Remove any green tops before storing — they pull moisture from the root. Do not wash before refrigerating — surface moisture accelerates rot. Refrigerate unwashed in the crisper in a perforated or loosely closed bag for 2–4 weeks. For longer crispness, store topped carrots submerged in water in a sealed container, changing the water every 4–5 days. Avoid storing near ethylene-producing fruits (apples, bananas, ripening tomatoes) — ethylene triggers isocoumarin buildup, causing bitterness.

More to pick

Garlic Ginger Root White Radish Onion