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Carrot Blog Post

History of the Carrot

Carrots were first cultivated in Afghanistan more than 5,000 years ago. These early carrots were mostly purple, but some were black and white. It is believed that purple plants depicted in Egyptian temples from 2,000 years ago were purple carrots. Prior to the 16th Century, carrots generally tended to be white, yellow, purple, and red. In the 17th Century, Dutch carrot growers developed orange carrots, allegedly in tribute to William of Orange, who led the Dutch fight for independence from Spain. It is, however, considered to be more likely that it was merely cultivated to have a sweeter taste than its yellow peers. The new vegetable was adopted by the House of Orange.

Sauteed Carrots Recipe


  • 8 medium carrots (1 pound)

  • 2 tablespoons olive oil

  • ¼ teaspoon plus 1 pinch kosher salt

  • 1 tablespoon chopped fresh thyme (or other fresh herbs — we used a combination of thyme and chives)


  1. Peel the carrots and slice them diagonally into rounds (on the bias).

  2. Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.

  3. Remove the lid, stir, and add the ¼ teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.


1. The Multi-Colored History of Carrots. (2015, April 26). Food Literacy Center.

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