Red Samurai Carrot

Sweeter than orange carrots, Japanese kids and adults alike love this red carrot raw, steamed or boiled. Its origin probably traces back to the 16th century when kintoki ninjin red carrots were introduced from China. Its red colour comes from lycopene, an antioxidant ten times as powerful as vitamin E and known to prevent cancer, especially prostate cancer. Red carrots are used in many ways. They are used in kohaku namasu, a popular side dish made with pickled carrots and daikon. They can be steamed, sliced and boiled served in soup, fried in tempura, or stir-fried lightly to caramelize them. They are even used to make candies. Best sown in summer for late fall harvest when cooler autumn temperatures help prevent bolting. Confusingly both hybrid and non-hybrid versions of this variety are sold under the same name. Ours is the non-hybrid heirloom version. 75 days.