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Carrot - Danvers Seeds - Organic
Danvers Carrots have excellent flavor and are easy to grow. They are a beautiful rich dark orange color and produce high-yields. A great choice for new gardeners. They are a cool-season crop and grow best in the cool temperatures that occur in early spring and late fall. This Danvers variety is hardy and the best choice for all types of soil, and not prone to splitting or cracking. The taste of these fresh carrots from the garden can not be beaten.
Carrot seeds can be planted directly into the garden soil.
Sow seed directly into the garden soil beginning in early spring.
Plant seeds 2-3 weeks prior to the last frost date. Seeds can be planted every 3 weeks after that for a staggered harvest or in late summer for a fall harvest. Fall planting can occur 10 weeks before your average first frost date.
Build up a raised row of soil about 8" wide. Scatter the seeds in a line on top and then cover with 1/4” to 1/2" of soil. Keep the soil evenly moist. Carrot seeds will germinate over a wide range of 5-14 days depending on the soil temperature. Germination is slower in the cooler weather of spring, so be patient. They germinate better in temperatures around 70 to 80 degrees, but the roots themselves prefer cooler temperatures to develop. When seedlings are 3" tall, thin them to 1" apart.
Keep carrots free of weeds. This is especially important when they are small because the weeds will take nutrients away from the carrots and will cause poor carrot development. Gently mulch carrots to deter weeds and block the sun from hitting the roots directly.
Begin to harvest when the tops of the carrot roots are about 3/4" to 1" in diameter and starting to pop out of the soil. They will be vibrant orange in color and 8" long.
Each packet contains 300 Organic Danver's Carrot seeds. Daucus carota. Annual. Open-pollinated, heirloom, Non-GMO. Harvest in 75 days. $3.00
This packet plants a 15' row with 200 plants.
This product is part of the Get Real Grow Food collection. Click here for more items.
Carrot roots and tops are edible.
Carrots are a versatile root vegetable and there are endless ways to eat them. Eat them raw, freshly juiced, steamed, boiled, or roasted. Shredded carrots are great in salads, wraps, and coleslaws. Carrot tops are totally edible and taste faintly of carrot while also having some bitterness. The greens can be softened by blanching them and then sauté them with olive oil, garlic.
These delicious carrots have smooth skin, dark orange color, and excellent flavor. They have a strong thick core making them high in fiber, wonderful for cooking, and a great choice for keeping. When mature and ready to harvest the strong green tops make them easy to pull from the ground. They are not picky about soil and will grow in poor heavy clay soil where other varieties may fail. It's a fine carrot for storing in the ground or cold storage for fall and winter. For longer storage, they can easily be canned, pickled, or dried.
Carrots are best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene and gives them their bright orange color. The body absorbs beta-carotene through the intestines and converts it into vitamin A during digestion. These delicious root vegetables are also a source for a wide variety of other health-supporting nutrients including several B vitamins, vitamin K and potassium. Eating carrots is linked to a reduced risk of cancer and heart disease, as well as improved eye health and skin tone.
More Information about planting, growing, and harvesting carrots can be found in the Farmer's Almanac Growing Guide.
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