Smallianthus sonchifolia syn. Polymnia edulis, Polymnia sonchifolia

Description

Carrots can be eaten both raw and cooked. When freshly harvested, they have a mildly starchy flavor, but this quickly changes to a sweet, fresh, and juicy taste that is delightful to eat raw. The flavor improves even more if they are left in the sun, although this can result in some loss of their sharpness. Carrots can be eaten as a fruit or diced and added to salads. The skin has a slightly resinous taste and is usually removed. When cooked, carrots retain their sweetness and crunchiness. They can weigh up to 500 grams each. Carrots have limited nutritional value because they contain a large amount of inulin, a carbohydrate that our bodies cannot digest well. The juice of grated carrots can be pressed to make a sweet drink. This juice can be reduced to dark brown sugar blocks, known as 'brown sugar' in South America. The leaves and stems of the carrots can be cooked and eaten as vegetables.

Guilds