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What kind of Carrot is a Nantes carrot?
Nantes carrots were first mentioned and described in the 1885 edition of the Henri Vilmorin family seed catalogue. He stated that this carrot variety has a nearly perfect cylindrical root and smooth, almost red, skin that is mild and sweet in flavor. Revered for their sweet, crisp flavor, Nantes carrots are rounded at both the tip and root end.
When did Henri Vilmorin describe the Nantes carrot?
Nantes carrots were first mentioned and described in the 1885 edition of the Henri Vilmorin family seed catalogue. He stated that this carrot variety has a nearly perfect cylindrical root and smooth, almost red, skin that is mild and sweet in flavor.
What’s the best way to grow Nantes carrots?
When growing Nantes carrots, or really any type of carrot, keep an eye on the irrigation. Carrots germinate best in warm, moist soil. Cover the soil with clear polyethylene while the seeds germinate. Remove the film when seedlings appear.
Why are Nantes carrots good for the body?
Nantes carrots are an excellent source of vitamin A, which can help prevent vision loss and repair elements within the skin, vitamin C to protect the body from sickness, and fiber to assist with digestion.
When to sow Scarlet Nantes carrots for canning?
Scarlet Nantes Carrots perform well in clay soil and are also a good carrot for canning, freezing and cooking. For best results, sow carrot seed directly into the garden as soon as the soil can be worked in the spring.
How long does it take to grow Nantes carrots?
How to Grow Nantes Carrots. Plant the seeds ¼ to ½ inch (0.6-1 cm.) deep in the early spring. Space rows 12-18 inches (30-46 cm.) apart. Germination may take up to 2 weeks, so bring your patience. Thin the seedlings to 3 inches (8 cm.) apart when they are an inch tall (2.5 cm.).
What can you do with young Nantes carrots?
Nantes carrots boost the nutritional value and the flavor of soups and stews and are an indispensable, versatile and fundamental ingredients for culinary use. Young Nantes carrots are extremely sweet and tender, entirely edible and require no peeling, making them a time efficient culinary asset.