carrots; photo by Edwin Remsberg, USDAChoose: Carrots that are firm, smooth, evenly shaped, and have a bright orange color. Do not choose those that are flabby, shriveled, rough or cracked. One pound will serve 3 or 4 or equal about 3 cups grated, 3 1/2 to 4 cups sliced or diced.

Store: Carrot greens (if still attached) should be removed right after purchase. Carrots should be stored in the refrigerator wrapped in plastic and are best if used within 1-2 weeks.

How to use: Wash well. Carrots can be eaten raw (scrubbed or scraped, whole, sliced or shredded) or they can be cut up and cooked by steaming, boiling, stir-frying, or as part of a soup, stew or casserole.


For more recipes and nutrition and preparation information, see Carrots, Bulletin #4175. Part of UMaine Extension’s Vegetables and Fruits for Health series.