Daucus carota var. sativus, commonly known as the cultivated carrot, is a biennial plant grown primarily for its edible, orange taproot. Originally from temperate regions of Europe and southwestern Asia, the cultivated carrot has been widely naturalized and is now a staple crop in many parts of the world. It typically reaches a height of 12 inches (30 cm) with feathery green foliage and a spread of 6-8 inches (15-20 cm). The plant produces small, white flowers arranged in a compound umbel during its second year. Carrots are known for their bright orange roots, although cultivars may also have purple, red, white, or yellow roots.

The cultivated carrot is valued for its nutritional content, being rich in vitamins, particularly vitamin A from beta-carotene, and antioxidants. It is a popular vegetable in culinary use, eaten raw in salads, or cooked in a variety of dishes. In cultivation, carrots require full sun and deep, well-drained soils with a loose structure to accommodate root development. They are relatively easy to grow from seed and can be planted in rows or as part of a mixed vegetable garden. Carrots have few serious pest or disease problems, but can be affected by carrot fly or root-knot nematodes. Crop rotation and the use of row covers can help manage these issues.CC BY-SA 4.0