Food Alphabet
Carrot
For more than 4,000 years, people have known carrots. The birthplace of carrots is considered to be ancient Afghanistan. However, there grew wild carrots, purple in color. Later, during cultivation and gardening, it became first pale white, then red, and finally, at the beginning of the 18th century, bright orange (variety "caroteles").
Due to its taste and medicinal properties, carrots have long occupied a strong place in the cuisines of many peoples. However, until the 12th century in Europe, it was used only as feed for horses. (According to another version, since the time of ancient Greece, carrots were considered an exquisite delicacy and were an honorary dish in the 8th century at the court of Charlemagne.) But then the Spaniards learned to dress carrots with oil, vinegar, and salt; the Italians served them with honey as a dessert; the Germans and the French made a sauce out of them.
In Russia, the carrot was in ancient times. The healers of Ancient Russia prescribed butter, colored with carrot juice, as well as fresh carrots, preserved in honey until winter.
In the 17th century, carrot juice was considered curative: it was used to treat diseases of the liver, heart and nasopharynx.
Today, carrots are one of the most delicious, healthy and favorite vegetables in the world. Carrots are readily eaten in Europe, Australia, Africa, New Zealand and America. At the same time, side dishes, main dishes and even New Year's desserts are prepared from carrots. For example, modern German and French peasants have a New Year's tradition – to serve carrots in honey to each family member. It is considered, and quite rightly, that such a dessert provides a person with health for the whole next year!
