A root vegetable, usually orange in color, though purple, red, white, and yellow varieties exist. Carrots have a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the green tops are edible (often used in soups).
Handling and Storage
Carrots should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery. Store carrots in the coldest part of the refrigerator for up to two weeks.
Baby; Bunched; Cello; Diced; Clip-Top; Jumbo; Shredded; Sticks