This carrot was developed in the late 1800s in the town for which is it named: Danvers, Massachusetts. A leading variety for home and market gardeners alike, this variety stores well and produces high yields even in clay and heavy soils. Its bright-orange flesh is nearly coreless, sweet, and tender. The uniform roots grow up to 8" long.
- Conventional
- Stores well
- Good for clay, heavy soils
- Roots grow to 8 inches
- Nearly coreless, sweet, and tender
This variety works for:
- Fresh eating
- Steaming
- Boiling
- Soup
- Storage
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 - You can sow carrot seeds as soon as the soil in your garden can be worked in the spring (about 3-4 weeks before the last frost). Seeds need consistent moisture until they emerge. Germination on carrot seed is slow and uneven. The light seed can be blown away by the wind or washed away when you water the beds. Sow the seeds less than an inch apart and thin them to 2-4 inches after they grow to a few inches. Roots will mature in 65-87 days. There are about 21k seeds in an ounce of Danvers carrot.
- Direct Seed: 1/2" Apart
- Seed Depth: 1/4"
- Rows Apart: 16-24"
- Thin: 2-4" Apart
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