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White Carrot
Before the familiar orange became dominant in the 17th century, white was the carrot. Cultivated by the ancient Greeks and Romans, prized in medieval kitchen gardens across Europe — the white carrot is a genuine original. Crisp, mild, subtly sweet, and more delicate in flavor than its modern counterpart, this is a vegetable with a story worth telling and a taste worth rediscovering.
HISTORY & HERITAGE: Carrots have been cultivated for over 5,000 years, and for most of that history they were purple, yellow, red, or white — never orange. The Romans ate carrots dressed in oil, salt, and vinegar, or cooked in sauces of cumin and old wine. White varieties were well-established in European kitchen gardens by the 1600s. Orange only became dominant after Dutch growers developed and popularized the mutation we all grow today.
CULINARY TIPS: Milder and slightly sweeter than orange varieties, without any bitterness. Beautiful raw on crudite platters, roasted to caramelize their natural sugars, or used in soups and stews. Try a classic Roman preparation: roasted with cumin, a splash of white wine, and a drizzle of good olive oil. Also stunning pickled.
GROWING GUIDE: Direct sow 1/4" deep in loose, deeply worked soil, 1-2" apart, thinning to 3-4". Carrots need loose, stone-free soil — amend with sand or fine compost if soil is heavy. Keep consistently moist through germination (14-21 days). Harvest at 6-8" for best flavor. Days to maturity: 70-80 days. Cold sweetens the roots — excellent for fall sowing.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.
HISTORY & HERITAGE: Carrots have been cultivated for over 5,000 years, and for most of that history they were purple, yellow, red, or white — never orange. The Romans ate carrots dressed in oil, salt, and vinegar, or cooked in sauces of cumin and old wine. White varieties were well-established in European kitchen gardens by the 1600s. Orange only became dominant after Dutch growers developed and popularized the mutation we all grow today.
CULINARY TIPS: Milder and slightly sweeter than orange varieties, without any bitterness. Beautiful raw on crudite platters, roasted to caramelize their natural sugars, or used in soups and stews. Try a classic Roman preparation: roasted with cumin, a splash of white wine, and a drizzle of good olive oil. Also stunning pickled.
GROWING GUIDE: Direct sow 1/4" deep in loose, deeply worked soil, 1-2" apart, thinning to 3-4". Carrots need loose, stone-free soil — amend with sand or fine compost if soil is heavy. Keep consistently moist through germination (14-21 days). Harvest at 6-8" for best flavor. Days to maturity: 70-80 days. Cold sweetens the roots — excellent for fall sowing.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.