Paris Market Carrot

Nineteenth-century French variety. Early round red-orange carrots, 1-2" in diameter, uniform and very sweet. Does well in shallow or rocky soil. Can also be grown in containers. Highly sought after by gourmet restaurants and a great seller at markets.

• 50-68 days
• Conventional
• Round roots grow to 1-2 inch diameter
• Red-orange skin
• Uniform and very sweet
• Tolerates shallow, rocky soil
• Grows well in containers

This variety works for:

• Fresh eating
• Steaming
• Boiling
• Soup

Carrots are one of the most popular vegetables for fresh eating and have also become a staple of juicing. Grated carrots can be tossed into a salad or with zucchini and fried.

Try pairing your roasted carrots with ginger, mushrooms, and red wine vinegar or creating a carrot-curry soup to warm up on cold winter days.

Diced carrots are part of the "culinary trinity" of stock/broth, known as mirepoix, which also includes celery and onions. Mix 2 parts onions to 1 part each of carrot and celery to form the flavor base for many stocks, soups, stews, and sauces.

Instructions - Sow seeds outdoors 3-4 weeks before last spring frost or as soon as soil can be worked. Tamp soil firmly; keep bed moist until emergence. Germination is slow and uneven, so be patient. Using spun polyester row covers may improve germination rates.

• Direct Seed: 1/2" Apart
• Seed Depth: 1/4"
• Rows Apart: 16-24"
• Thin: 2-4" Apart