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Pickled Dill Carrots 

The wild ancestors of the carrot are likely to have come from Afghanistan.

 

Carrots can be grouped into two broad classes, Eastern Carrots and Western Carrots...

 

Eastern carrots were domesticated in Central Asia in the 10th century, or possibly earlier.

 

The western carrot emerged in the Netherlands in the 17th century ~ its orange colour making it popular in this countries as an emblem of the House of Orange and the struggle for Dutch independence.

 

The carrot gets its characteristic and bright orange colour from beta-carotene, though are also available in a wide variety of colours.

 

They are also rich in antioxidants Beta Carotene, Alpha Carotene, Phytochemicals and Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which are also considered antioxidants, protecting as well as nourishing the skin. Carrots contain a form of calcium easily absorbed by the body, are a source of dietary fibre, and contain Copper, Iron, Magnesium, Manganese, Phosphorous and Sulphur.

 

An urban legend says eating large amounts of carrots will allow one to see in the dark. The legend developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German folklore and helped to encourage Britons-looking to improve their night vision during the blackouts-to grow and eat the vegetable.