High-yielding, mid-late hybrid variety (Chantenay type). Root vegetables up to 20 cm long with a small core. Excellent shelf life (until new harvest).
Carrots are a cold-resistant crop. Placed on light loamy and sandy loam soils. Sowing to a depth of 0.5-2.0 cm depending on the soil type.
1.0 g = 830-1000 seeds. For 10 m2 of sowing, 3-5 g of seeds will be required. Seeds begin to germinate when the soil warms up to +3+4°C; it is important to keep the soil moist.
The optimal temperature for the growth and formation of root crops is +20+22°C.
Care consists of watering, loosening, weeding as needed.
* The juiciest carrots are those with thick, short roots. Such carrots make good juice; they are put in salads, used raw as a side dish, and also pickled.
Carrots of other varieties require prolonged heat treatment, so it is recommended to stew, boil, and prepare casseroles, cutlets, and puddings from them.
* Vitamins are especially destroyed if carrots are cooked in an open container. Therefore, be sure to cover the pan in which vegetables are boiled or stewed. It is also important that there is as little free space as possible under the closed lid.
* Soup with carrots always turns out beautiful: carotene colors the fat in which the carrots were fried in orange or amber tones.
* Peeled carrots wilt quickly. You can’t keep it in water: vitamin C is destroyed and mineral salts are lost.
* It is better to store peeled carrots in a container without water, covering the top with a clean, damp cloth napkin (no more than 2-3 hours).
* Overcooked carrots are not only less tasty, but also less nutritious and less healthy.
* Carrots will be preserved better if you sprinkle them with an aqueous infusion of dry onion peel before storing them.
* Carrots in tomato sauce.
Wash the carrots thoroughly with a soft brush, peel, cut into 5 mm thick circles or grate on a coarse grater. Heat vegetable oil and fry carrots to soften. Drain off excess oil.
Wash the tomatoes, cut into pieces, heat them, separate the juice in a press and boil for 20 minutes.
Add salt, sugar, sauteed onion, black peppercorns, bay leaf and chopped herbs. Add fried carrots to the prepared tomato sauce in a ratio of 3 parts carrots and 2 parts tomato sauce, stir well and bring to a boil.
Fill heated sterilized jars with hot mixture 2 cm below the top of the neck. Pasteurize half-liter jars at +80°C for 40 minutes, immediately roll them up and turn them upside down.