When
someone says the word “carrot,” don’t you just naturally picture the
long orange veggie with the green top? Carrots and the color orange are
practically synonymous, but it wasn’t always this way. Carrots used to
be purple, and sometimes even white. How did the change happen? The
orange carrot you know and love came to be in the 1500’s.
But
before that, in Asia and the eastern Mediterranean areas, they used to
be purple! Nature created a new yellow vegetable by hybridizing the
original purple kind with different wild varieties. This new version was
then brought to the west, where the yellow mutants and other wild forms
crossed to eventually produce the orange carrots we enjoy today.
Also purple carrots contained up to five times more phenolics and
falcarinol than orange carrots and both compounds are being investigated
for their potential to protect against cardiovascular disease, inhibit
the development of cancer cells in the body and reverse the negative
effects of high-fat diets.
Everything you need to know to can and preserve your own food.
With
the cost of living continuing to rise, more and more people are saving
money and eating healthier by canning and preserving food at home.
Following are some aids that can help you in from where to start:
