The benefits of carrots

Few people have seen it in its wild form and yet … Although its civilized cousin is on every table, the wild carrot has followed its fun path with intelligence but success since ancient times. In the absence of a chewable root, the wild plant has a variety of aromas that are preserved for us …

wild carrot

Wild carrots – Source: spm


An unstable family

In the summer, unable to meet him, he went through all the dry fields, to the fallow land where the fields were abandoned. You can see it from a distance, a tall, slender silhouette with a white inflorescence, slightly spread. If it is not so difficult to identify, its family is more concerned with the Apiaceae family: it is not a question of confusion with one of these hemlocks and other poisonous plants! Relax, a few points will save you from a fatal mistake. Like all plants in this family, Daucus carota (its Latin name) has two umbel inflorescences that form a full bloom. Just below it, small and elongated green types, the bracts, follow the curve of the flower. Sometimes, at the heart of the immaculate inflorescence, appears – the height of audacity – a purple flower. Not all Apiaceae can do the same! Another thing is that its mixture and finely chopped leaves give a distinct aroma of carrots when you crunch them between your fingers. Finally, at the time of spawning, the umbel closes itself, creating a small nest. The seeds, small, are reddish brown when ripe; they reveal, when cut, an irresistible fruity aroma. Can’t go wrong!

grow carrots

Growing Carrots – Source: spm

The origin of the Gauls

Our carrot farm has been civilized for a long time. In the beginning, it seems that the beauty came from the mountainous plains of Afghanistan and, over the centuries, reached the Mediterranean Sea. Ancient Greco-Roman men first began to cultivate this other fibrous plant in the 3rd century BC. According to the writings of Pliny the Elder, the carrot was probably a national vegetable among the Gauls because it was found under the name Pastinaca gallica, “root of the Gauls” … the decoction of the fruits prevent unwanted pregnancy; Dioscorides describes their use to induce diuresis and restore menstruation. If, at that time, the cultivation of this plant had already changed some of its original characteristics (more orange, larger and less fibrous) it was necessary to wait for the Middle Ages increase his consumption at the tables. . At that time, the use of roots was not good with the aristocracy, everything that grew in the soil was considered dirty and dirty, reserved for farmers only. But the baby carrot is stable and centuries later and has a soft root, it is considered a plant of choice, combining food, health and gastronomy.

The friend of the liver

Due to its similarity with health, the carrot won its prestigious letters in terms of food and therapeutic. Dreamed up in the 19th century by the chef of the spa center, the famous recipe for “Vichy carrots” wakes up the diet of local spa guests to treat their problems of hepatobiliary congestion. At that time, its mineral water was one of the ingredients of the diet! However, since the doctors of Antiquity, scientific studies have not been completed to show the cooling, tonic and anti-inflammatory benefits of the root in the entire hepato-intestinal world. In soup, puree, fresh water, it is an excellent remedy in cases of constipation or diarrhea. Dr. Jean Valnet recommends carrot soup to fight baby diarrhea and colic. There’s nothing like giving baby a raw carrot to chew on to help with teething and soothe the little tummy aches that go along with it! An excellent diuretic, people with rheumatism, arthritis or kidney stones will benefit from including carrots in their daily diet. On the other hand, its high value in vitamins and provitamin A is interesting to strengthen the immune system, improve vision and promote blood regeneration. This plant is rich in minerals (phosphorus, calcium, iron, magnesium, potassium), its consumption maintains the mineral balance of the bones.

eye protection card

Carrot mask – Source: spm

At the service of women!

If the cultivated root is a delicacy, that of its wild cousin, is small and very fibrous, and not suitable for the road. On the other hand, its fruits deserve us to stop there. Like most of the condiment seeds of his family (green anise, cumin, dill, fennel, caraway), Daucus carota surprises with their fruit aroma. Not lacking in benefits, dried fruits and taken as an infusion accompanied women in their relationship. From the ancient Romans to the Amerindians, everyone sought help from them for emmenagogue, aphrodisiac, contraceptive and sometimes abortifacient! This ability to prevent the implantation of the embryo has since been confirmed by studies that show that they block the synthesis of progesterone, if the drug is taken after ovulation. It seems, however, that their infusion taken before ovulation promotes fertilization… The essential oil obtained by the distillation of the seeds is valuable for the care of the epidermis. Dissolved in oil, it regenerates and nourishes tired, wrinkled or devitalized skin. It has no other contraindications than those found in essential oils in general (pregnant or nursing women, children, etc.).

My evening fix

  • 30 ml rosehip oil (Rosa rubiginosa)
  • 20 ml apricot kernel oil (Prunus armeniaca)
  • 1 ml essential oil (Daucus carota)

Pour everything into a bottle filled with water, stir. Pour a few drops into the palm of the hand and gently massage the face after cleansing in the evening.

Madeleines with carrot seeds

  • 150g rice/millet flour or
  • 100g of sugar
  • 110 g of food margarine
  • 2 eggs
  • 1 tablespoon of powder
  • 1 tablespoon fresh wild carrots

1. Remove the stem from the seeds. Melt the margarine in a bain-marie and then let it dry.

2. Mix together the sugar and all the eggs until the mixture is white.

3. Add the carrots, flour and baking powder and mix everything together to avoid lumps without making a dough. Add the margarine when it is well cooled. Confused

4. Let the dough rest for half an hour in the refrigerator and preheat the oven to 180 ° C. Rub and flour the lids.

5. Mix the batter and fill it ¾ full. Bake. The madeleines are baked when they are brown and their topping is done

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