People began to eat black carrots and use it as a medicinal plant in the Middle Ages, mainly in the south-west of Europe. On different continents, the root crop was called differently - black carrot, scorzonera, sweet or black root (not to be confused with black root - a poisonous plant), goat, goat, sweet Spanish root, etc. Today the vegetable is especially popular in the Mediterranean countries and in America.
Description
Black carrots, or goat, at the time of flowering can be identified by their yellow fragrant flowers. On well-cultivated soil, a ripe root crop can reach a length of 35 cm with a thickness of 3-4 cm. The pulp has a dense white structure, which contains milky juice. The smell of the root is reminiscent of vanilla.
There are many types of black carrots in the wild, but they do not have the same flavor and aroma as the cultivated root vegetable. The varieties "Russian Giant", "Giant", "Obyknovy" and "Vulkan" are recognized as samples of selection.
Medicinal properties of black carrots
The healing properties of black carrots are primarily due to the fact that they contain a large amount of inulin, which consists of fructose. In addition, the root vegetable is famous for its rich mineral composition, especially potassium, magnesium, phosphorus, calcium and iron. Black carrots contain a lot of protein, vitamins, including A, C, E, PP, H, K and group B, as well as biologically active substances.
Black carrots contribute to the normalization of metabolism, it is useful for people suffering from diseases of the digestive system, and with impaired liver and kidney function. Carrot juice improves immunity well.
Black carrots are especially popular in Tibetan and Chinese medicine. On its basis, drugs are produced for the treatment of diabetes mellitus, anemia and vitamin deficiency.
Cooking applications
In cooking, they use the roots of black carrots, which have an amazing aroma of vanilla, and tops, which are added in crushed form to vitamin salads. Before cooking, the root vegetable is scalded with boiling water so that the peel can be easily removed. Then it is necessary to carry out the soaking procedure for half an hour in slightly acidified water (1 teaspoon lemon juice per 1 liter of water) so that the earthy taste present in some varieties is gone.
Housewives who advocate the principles of a balanced diet put black carrots in soups, add to omelets, sauces, and use them as an independent side dish for meat and fish dishes. Dried and chopped root vegetables are good in sweet pastries, they can also be used to make a drink that tastes like coffee, but, unlike it, is allowed for hypertensive patients and ulcers. A small circle of fresh black carrots makes the canned vegetables crisp and strong.
Growing black carrots
Growing black carrots is just as easy as growing a regular orange carrot. It is also not demanding on agricultural technology, cold-resistant and can even hibernate in the soil. She also does not like shaded areas and thickening of plantings (it is necessary to thin out). You can sow black carrots in early spring, late summer and before winter. With spring sowing, the crop is obtained in the first year. If sown in August, young shoots will have time to root normally, form large roots in the second year and successfully give seeds. Sown before winter, carrots will sprout next year and yield earlier than in spring sowing.
Roots should be dug out before frosting, trying not to damage them, because damaged black carrots are not stored even in comfortable conditions. The tops must be removed, and the carrots themselves must be dried well. It is necessary to store root crops in damp sand in an upright position at a temperature from 0 to + 1-3 ° C.
