White carrots: what is it, what are the names of the most common varieties, and is it difficult to grow this root vegetable, what are the benefits and harms of the vegetable? Russian farmer

The most popular carrot is orange. Some varieties may differ in brightness. The color of the root crop is influenced by the coloring pigment. Many people have seen white carrot seeds in gardening and gardening stores. Its color is due to the absence of coloring pigments. Many summer residents would be interested in experimenting with growing white carrots, especially since some are already successfully growing them.

What it is?

The obvious fact is that it was the color of the root vegetables themselves that gave the name white carrots. It owes them to the absence of beta-carotene, the same one that makes ordinary carrots orange. Externally, except for its color, white carrots are not much different from their relatives. One of the differences is a strong pleasant aroma due to the high content of essential oils. It is believed that white carrots originate from Afghanistan, Iran and Pakistan.

The plant is often confused with parsnip. They are really similar in appearance - white rhizome, both belong to the umbelliferous family. But upon closer examination it will be difficult to confuse them. A characteristic difference is that parsnips are larger and darker than white carrots.
Another erroneous comparison with turnips. Indeed, there are varieties of white turnips with an elongated and thin rhizome, but they also have little in common with white carrots.

A Brief History of Breeding

The ancestor of all varieties of carrots is considered to be wild white carrots, which have a bitter taste and are suitable only for animal feed (wild varieties of carrots are described here). White, red and yellow carrots began to be cultivated back in the 14th and 15th centuries in Germany, France, England and the Netherlands. Even later - in the 17th century, Dutch breeders were able to develop cultivated varieties from such carrots that were without bitterness, juicier and much more palatable (we talked about Dutch varieties of carrots here).

Breeders obtained varieties of modern white carrots relatively recently. The basis for them, as well as for orange varieties, is considered to be oriental yellow varieties.

Origin of white carrots

It is believed that the birthplace of the plant is Afghanistan. Other sources also name Iran and northern India (present-day Pakistan). The ancestor of all varieties of this vegetable is wild carrots. It has been cultivated as an economic crop for about 4,000 years. Surprisingly, at first it was grown for its fragrant tops and seeds. The annals of history mention the food use of root vegetables only from the 1st century AD. e.

But only in the 14th-15th centuries did white carrots, along with orange and red varieties, penetrate into Europe. Germany, England, France, and the Netherlands became interested in culture. Because the root vegetables had a bitter taste, they were grown as livestock feed.

It was only in the 17th century that the Dutch developed a sugar variety suitable for culinary use. And modern varieties of white carrots were obtained quite recently, in the 20th century. They were bred from yellow plant species that grew in the Middle East and South Asia.

How is it different from other types?

Externally, the varieties of white carrots, except for the color of the rhizome, are no different from their relatives, but in terms of qualities and properties it will be difficult to find a replacement for them. Main differences:

white (or ivory-colored) rhizomes;
very juicy and sweet root vegetable;
pronounced pleasant aroma (due to essential oils);
delicate thin skin;
lower calorie content compared to orange varieties;
Suitable for allergy sufferers (those who cannot eat colored vegetables).

List of growing mistakes

Trust seed manufacturers with positive reviews and check the shelf life - 1-2 years.
Carrots do not like acidic soils and acidifying fertilizers, such as fresh manure and sawdust.
Do not compact the mulch layer. Mold on mulch should be avoided.
Incorrect watering: insufficient with the formation of a crust or too abundant.
The seed sowing depth is too large - no deeper than 5 cm is needed.
Without hilling, a green “cap” and greenish hairs appear on white carrots - this indicates a deterioration in the quality of the product.

Where does it grow?

In nature, white carrots are most often found in Mediterranean countries. When grown independently, it grows best in the temperate climate of the CIS countries. In Russia, it is best to grow it in open ground in the southern regions. White carrots can be grown anywhere in greenhouses.

It is better to plant white carrots in light, loose, “breathing” soils, in neutral or slightly acidic soils.
It is better to plant seeds in the place where cucumbers, cabbage, tomatoes or onions grew. But after parsley or dill it will grow very poorly; the soil after them needs to be treated.

Most popular varieties

What are the names of the most common varieties of this root vegetable? Among the white carrot varieties there are leaders that have been proven for decades. Of these, three hybrids “Lunar wite”, “Waite satin” and “White Belgian” stand out.

Lunar white

The variety was bred specifically for use in cooking. It has a juicy, sweet and delicate taste. The root vegetables are thin, with thin and delicate skin, and grow no more than 30 cm.

Early ripening - you can start collecting root crops after just 2 months. A temperature of +16, +20 degrees and good watering are enough for it to produce a bountiful harvest. At the same time, “Moon White” is demanding in terms of conditions and care - it needs black soil, stable temperature, planting at clear intervals and regular abundant watering.

Under the right conditions, the variety can be stored well for up to a year. Due to its early ripening, the variety is suitable for regions with cold climates (Ural, Siberia); in the south, you can get several harvests in one season. The cost of one bag of Lunar wite is on average 40 rubles per piece.

Waite satin

The leader among white varieties in terms of taste. And in general one of the most popular varieties. Its root vegetables are snow-white on the outside (the flesh is more creamy), smooth, juicy and crunchy, elongated cylindrical in shape with a sharp tail. Fruit length 25-30 cm, weight 100 grams.

The variety is early ripening; it only takes two months to ripen; the entire cycle from planting to ripening takes an average of one hundred days (read about varieties with different ripening periods here). It is also demanding on the soil, regularity of watering, heat and light-loving. Buy the Waite satin variety for an average price of 21 rubles per package.

White Belgian

In European countries it is also called “Blanche A Collet Vert”. The variety was developed from white fodder carrots, once popular in France in the 19th century. The root vegetables are spindle-shaped, large (up to 25 cm), the fruit itself is white, but the flesh is yellowish. The upper part (“shoulder”) becomes greenish. “White Belgian” is early ripening, shoots appear within 1.5 weeks, after 2.5-3 months it is completely ready for harvesting.

The variety is not picky about soil , like the previous ones, it grows easily in open ground and does not require special fertilizer. The downside is that it is very unstable to low temperatures; for seedlings to appear, a temperature of at least +10 degrees is required, but sudden frosts can kill all seedlings.

“White Belgian” is significantly inferior in taste; it reveals its taste only after heat treatment - boiling or frying. The cost of the Belgian White hybrid reaches 180 rubles.

Chemical composition of root vegetables

In terms of its chemical composition, white carrots differ little from their colored counterparts. The main difference is the absence of beta-carotene. If we talk about the vitamins and minerals contained in white carrots, then there are plenty of them:

ascorbic acid;
vitamin B complex (thiamine, riboflavin, retinol, geranol, folic acid and others);
vitamins: E, K and H;
minerals (potassium, calcium, sodium, magnesium, phosphorus, sulfur and chlorine);
trace elements: (zinc, iron, copper, fluorine, iodine, manganese, selenium, boron, lithium and others);
bioflavonoids;
essential oils;
amino acids;
coarse fiber;
pectin.

It is also noted that white carrots contain fewer calories than orange ones .

The benefits and harms of root vegetables

Let's talk about the benefits of white root vegetables:

prevention of cancer;
improvement of the gastrointestinal tract due to fiber, reduction of pathogenic microflora after antibiotics;
cleansing the blood and improving circulation, reducing the risk of stroke due to microelements;
strengthening general and local immunity through vitamins;
prevention of atherosclerosis and reduction of cholesterol accumulation;
prevention of pathologies of the nervous system, including age-related ones;
improved digestion, bile and diuretic effect;
improvement of liver and kidney function, prevention of nephritis (boiled);
expectorant (in the form of a decoction);
normalization of blood sugar levels;
reducing inflammation and accelerating wound healing, enhancing blood clotting, helping with bleeding due to vitamin K and potassium;
reducing eye strain;
prevention of sore throat and stomatitis;
slowing down skin aging;
help muscles after exercise (in the form of juice);
painkiller (in the form of a decoction);
improved sleep and improved mood;
The decoction is useful: it cleanses the blood and improves overall immunity.

Important!

White carrots are indispensable for people with allergies to coloring pigments, such as pectin. It should also be administered to babies as the first complementary food to avoid hives.

Disadvantages of use:

lack of carotene;
individual intolerance;
hypervitaminosis B, C, E;
thyroid diseases;
when consumed in very large quantities: exacerbation of gastrointestinal diseases, headache and weakness, rash (due to essential oils), frequent urination (acceleration of metabolism).

Properties

Benefit

Such a vegetable, rich in nutrients, when regularly consumed in raw and processed form (even with heat treatment, most of the vitamins in white carrots are retained) has a very beneficial effect on the human body:

The fiber content improves intestinal function and normalizes digestion, and is useful for cancer prevention.
Reduces the risk of strokes and helps prevent atherosclerosis.
Prevents disorders of the nervous system and brain (including Alzheimer's disease).
Replenishes the lack of vitamins and minerals in the body.
Suitable for the diet of allergy sufferers and baby food (in this material you can learn about the “Children's Sweetness” variety).
Has a diuretic and choleretic effect.
As a natural antioxidant, it rejuvenates the body.
Fights inflammatory processes, suppresses pathogenic bacteria.
Effective in the fight against helminths.
Restores strength, relieves pain and fatigue.
Strengthens the immune system.
Normalizes intestinal microflora, indicated during recovery after antibiotic treatment.
Used as a mucolytic agent.
Normalizes blood sugar levels, recommended for diabetes.
The copper, zinc and nickel content help purify the blood.
Proven effect for the prevention of cancer.

Harm

White carrots are not capable of causing obvious harm, but they also need to be consumed in reasonable quantities. Moreover, a large amount of vitamins in it can lead to hypervitaminosis. True, for this you need to eat a huge amount. And side effects are so rare that they are rather the exception to the rule. So, how can white carrots harm you:

Still, it can cause allergies if consumed too often (due to carbohydrates and essential oils).
May cause inflammation of the intestinal mucosa, constipation or diarrhea and exacerbation of gastrointestinal diseases.
Dizziness, weakness and nausea, rapid heartbeat due to an overdose of B vitamins and ascorbic acid contained in white carrots.
Have an excessive diuretic effect.
Exacerbation of thyroid diseases (diseases of the endocrine system should be treated with caution).

However, the symptoms described above appear extremely rarely and are rather an unfortunate exception to the rule.

What foods are best to eat carrots with?

To improve the absorption of all beneficial vitamins and microelements, it is recommended to consume carrots with various fats. That is why, along with fresh carrots, it is recommended to eat a small amount of vegetable and butter, sour cream and other various vegetables and fruits. Remember that the daily norm is 3-4 carrots, so eating this vegetable in excess is not recommended. This is not only not useful, but can also lead to acute poisoning of the body.

Step-by-step instructions for growing

Preparing for landing

When planting white carrots, you will need traditional equipment: a shovel and a hoe, both must be clean, free of particles of fertilizer and other things.
White carrots grow best in neutral and slightly acidic soils, as well as in black soil and light loam. If you plan to plant white carrots in winter, it is better to choose peat or sandy soil. In the autumn, potassium and phosphate fertilizers can be applied. You should first dig up the ground.
Seeds must be prepared before sowing - soaked for about a day in water or a fertilizer solution. To ensure that the seeds are distributed evenly, it is recommended to mix them with sand (about 1 teaspoon of seeds per glass of sand). Germination time is 18 - 20 days.

Process

White carrots usually begin to be sown in mid-spring. Winter crops are planted starting in October. If the crop is needed by the end of summer for storage, it is better to sow in May-June. The beds are made in the form of furrows with a hoe, then the seeds are evenly distributed in them.

In the planting scheme, it is better to focus on the characteristics of a particular variety (indicated on the packaging). But it is always necessary to take into account that the root crop will need space to grow, and it must be provided.

the distance between rows must be at least 30 cm;
after thinning, you need to maintain a distance of 5-15 cm;
sowing depth is slightly less than 5 cm in summer and 5 cm in winter.

Care

The main principle in caring for white carrots is to provide them with the necessary microclimate:
It is necessary to cover the beds after sowing with a damp cloth to ensure humidity and air access.
After planting, white carrots do not require frequent watering; after sprouts appear, they need to be watered more often, but during growth and ripening, watering should be limited to 2 times a month. During the ripening of root crops, it is better to reduce watering to a minimum.
Carrots are fed only three times during the entire growth period. The first - after the appearance of the first shoots, then at intervals of a month. Fertilizing is carried out only with mineral fertilizers; fertilizers should be applied only after watering.
Loosening is a necessary step in caring for white carrots. She loves air. It is better to loosen the soil immediately after the sprouts appear. The next time after thinning - between the rows, as they grow, between the plants. Grown root crops must be hilled up so that a green edging does not appear on the protruding part.
White carrots should be weeded twice during the entire growth period.
Mulching should be done when the sprouts reach at least 15 cm. For this purpose, use fresh or dry grass, pine needles, compost, nettles, and small leaves. You can also use covering material, burlap, or cardboard. Newspaper, straw and peat are not suitable for mulching.

Planting carrots with seeds in open ground.

After the processing, the carrot seeds are ready for planting in the ground. How to plant carrots in the ground without thinning? There is a clever and easy way to avoid thinning carrots in the future: for this, narrow strips are cut from toilet paper, onto which droplets of flour paste are applied at intervals of 3-4 cm, and then the prepared seeds are immersed on them. After the glue has dried, the strips are folded in half and rolled into a loose roll.

To sow carrots, prepare shallow grooves (no more than 2-3 cm in depth), moisten them well and unroll ribbons with seeds in them. If you have not made such ribbons, then you can plant carrot seeds directly into the soil at a distance of 3-4 cm. After this, the furrows are filled with soil and mulched with a layer of finely chopped straw or peat. This step will prevent the appearance of a dense crust on the surface of the soil, which interferes with the free germination of carrot seeds. The distance between adjacent grooves should be at least 20 cm.

Harvesting and storage

Harvesting time will depend on the variety.
A warm and dry day is chosen.
If the carrots are difficult to remove, you can use a shovel or pitchfork.
The dug up carrots are sorted, those suitable for storage are treated with a weak solution of potassium permanganate and dried in the open air at an air temperature of 15 degrees.
It is better to store carrots in a dry basement at a temperature of 0 to +4 in boxes with sand, sawdust or onion peels.

We have written about other varieties of carrots in other articles. We recommend reading about black, purple and yellow carrots, as well as the Flakke variety and Children's Sweetness.

Diseases, pests and their prevention

White carrot varieties, just like any other, can be susceptible to diseases and pest attacks. The fight against them follows the same scheme as for orange varieties:

of black rot by spraying the sprouts with Rovral.
Cercospora can be defeated using a solution of Bordeaux mixture.
Powdery mildew and bacteriosis will disappear if the plant is treated with fungicides.
Felt disappears after treatment with a solution of copper chloride.
Carrot flies, psyllids, carrot moths will be destroyed by VDG, Decis Profi and others. Folk remedies include soap solution, ashy infusion or decoction of tomato tops.
vinegar from mole crickets.

To prevent bedub diseases, carrots are processed in June. To do this, you can treat the ground parts with nettle infusion. Immunocytophyte and other immunity products will also help with bioactive agents that improve the plant’s immunity.

With or without peel

According to Vyacheslav Kazakov, chef of Hands and Hands Asian bistros , it is better not to bake parsnips in their peels, as it is quite difficult to completely remove the soil from them. You can, of course, bake it in the peel, but to do this you will have to rub the root vegetable very carefully; it’s easier to peel it.

“If the fruit is large, it may have a hard core (like a stalk), warns Vasily Zviadadze. “It’s better to cut this part out.”

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