The facing page states that "the root can be cooked and eaten." When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots.Carrot seeds have been found in Switzerland and Southern Germany dating back to 2000–3000 BC.

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A large, primary umbel can contain up to 50 umbellets, each of which may have as many as 50 flowers; subsequent umbels have fewer flowers.

Individual flowers are small and white, sometimes with a light green or yellow tint.

Three different types of carrots are depicted, and the text states that "the root can be cooked and eaten".

Modern carrots were described at about this time by the English antiquary John Aubrey (1626–1697): "Carrots were first sown at Beckington in Somersetshire.

A naturally occurring subspecies of the wild carrot was presumably bred selectively over the centuries to reduce bitterness, increase sweetness and minimise the woody core; this process produced the familiar garden vegetable.

A depiction labeled "garden" carrot from the Juliana Anicia Codex, a 6th-century AD Constantinopolitan copy of Dioscorides' 1st-century Greek pharmacopoeia.The carrot is a biennial plant in the umbellifer family Apiaceae.At first, it grows a rosette of leaves while building up the enlarged taproot.Some very old Man there [in 1668] did remember their first bringing hither." Daucus carota is a biennial plant.In the first year, its rosette of leaves produces large amounts of sugars, which are stored in the taproot to provide energy for the plant to flower in the second year.Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia.