Daucus carota This highly attractive open pollinated carrot variety was bred especially for the home gardener. The dark purple roots can be eaten fresh, roasted, steamed or used for dye. Best harvested when the roots are 4 inches or smaller for best flavor/texture.
Amazingly, it retains its color after cooking and is incredibly high in anthocyanins and a 100 gram serving provides more than half of the daily recommended amount of vitamin C. If left in the garden, it makes an exquisite white, flower umbel that is tinged with lavender. A supremely sweet and heat-tolerant carrot.
This fine carrot is delicious raw or cooked! It’s also used as a dye, and it makes a stunning dark purple juice; when a squeeze of lemon is added, it turns bright pink.