Carrots are the ultimate rainbow veggie and each color as a flavor as unique as its color.

Orange = taste earthy & sweet

Purple = are intensely sweet and sometimes have a peppery flavor

Red = are similar to orange carrots in taste. Their color comes from lycopene, the same antioxidant found in tomatoes.

White or golden = have a mild flavor, and are generally sweeter and less earthy than the other colored varieties.

Feathery carrot tops are packed with potassium, chlorophyll, and other healthy nutrients, plus they have a great herbal flavor. Use them as a garnish, in a salad, blanched as a side, or try making a carrot top pesto.

Pro tip: Trim off the greens as soon as your bring your carrots home, leaving 1 - 2” of the stem. If left attached, the greens will pull water out of the carrots causing them to get flimsy faster.

Carrot skins are perfectly fine to eat so long as you scrub them clean, being careful to remove all the dirt. Plus, when you peel your carrots you often remove the layer where Vitamin C and niacin are most concentrated. So save the unnecessary waste and add them "skin on" to your favorite soup stock, juice or dish - chances are you won’t notice it anyway.