It is believed that the Carrot originated some 5000 years ago in Middle Asia around Afghanistan, and slowly spread into the Mediterranean area. The first carrots were mainly purple, with some white or black - not orange. The Orange colour so familiar today was not clearly mentioned although some interpretations of early manuscripts and literature leave that possibility open. Its roots were thin and turnip shaped.
Temple drawings from Egypt in 2000 BC show a purple plant, which some Egyptologists believe to be a purple carrot. Egyptian papyruses containing information about treatments with seeds were found in pharaoh crypts, but thee is no direct carrot reference. The Carrot Museum has visited several tomb paintings in the Valleys of Luxor and some images are compelling. It known that ancient Egyptians did use other members of the Apiaceae family (carrot) including anise, celery and coriander. None of these plants would have been used as root crops, but were rather leaf, petiole or seed crops.
Temple drawings from Egypt in 2000 BC show a purple plant, which some Egyptologists believe to be a purple carrot. Egyptian papyruses containing information about treatments with seeds were found in pharaoh crypts, but thee is no direct carrot reference. The Carrot Museum has visited several tomb paintings in the Valleys of Luxor and some images are compelling. It known that ancient Egyptians did use other members of the Apiaceae family (carrot) including anise, celery and coriander. None of these plants would have been used as root crops, but were rather leaf, petiole or seed crops.
Since most vegetables leave little archaeological trace, it is difficult to construct a complete picture of what was grown in prehistoric times. Many of those recorded in classical literature are likely to have been grown in earlier times, and green and root vegetables native to Europe were gathered long before they were brought into cultivation. Occasional discoveries of seeds show that cabbages were grown in southern England in the Bronze Age and oil-seed rape, turnips, and carrots in the Iron Age; celery, carrots, cabbages, and turnips were also among the plants used by the Neolithic and Bronze Age inhabitants of the Swiss lake villages
Carrot seeds have been found in prehistoric Swiss lake dwellings in Ronbenhausen giving clear evidence of human consumption. There is however no evidence of cultivation at this stage, more likely they were used for medicinal purposes. Similar findings appear also in ancient Glastonbury. Neolithic people savoured the roots of the wild carrot for its sweet, succulent flavour.
Recipes which included carrots, "invented" during war time Also during the war many thousands of tons of carrots were dehydrated and shipped overseas in sealed metal containers in an atmosphere of carbon dioxide or nitrogen to prevent loss of carotene. Carrot Fudge (Recipe from Colleen Moulding's "Frugal Recipes from Wartime Britain"). You will need: 4 tablespoons of finely grated carrot 1 gelatine leaf orange essence or squash a saucepan and a flat dish Method: Put the carrots in a pan and cook them gently in just enough water to keep them covered, for ten minutes. Add a little orange essence, or orange squash to flavour the carrot. Melt a leaf of gelatine and add it to the mixture. Cook the mixture again for a few minutes, stirring all the time. Spoon it into a flat dish and leave it to set in a cool place for several hours. When the "fudge" feels firm, cut it into chunks and get eating! Curried Carrots (Serves 4 persons) You will need 2 lbs Carrots 1 oz margarine or dripping 1 1/2 teaspoonfuls curry powder 1 onion 1/2 pint stock or water 3 teaspoonfuls flour Salt and Pepper Method: Trim carrots and boil in the usual way. Prepare curry sauce as follows; Melt fat in saucepan, add chopped onion and fry for a few minutes. Add curry powder and flour and fry, stirring from time to time, for a few minutes longer. Stir in stock or water, and when boiling, season to taste. Simmer gently for about 30 minutes. Add cooked carrots to curry sauce in saucepan and cook for about 20-30 minutes. Serve with a garnish of cooked rice.  Carrots with Potato Soup (serves 4)You will need - 2 carrots, 3 medium potatoes, 2 cups water, 4 tablespoons flour, 2 slices of onion, carrot or parsley greens, 1-1/2 cups of milk, 1-1/2 tablespoons of fat, Salt and pepper, stalk of celery Wash and pare potatoes. Cook in boiling salted water until they are soft. Rub through colander. Use water in which potatoes were cooked to make up the two cups of water for the soup. Cook carrots, cut in cubes in boiling water until soft; drain. Scald milk with onion, celery, and parsley. Add milk and water to potatoes. Melt fat in sauce pan, add flour, and cook for three minutes. Slowly add soup, stirring constantly. Boil for one minute, season with salt and pepper. Add cubes of carrots and serve. Carrot Buns You will need - 8 oz self-raising flour, 3 oz margarine or cooking fat, 3 oz sugar, 4 tablespoons finely grated raw carrot,2 tablespoons sultanas or chopped dates, 1 reconstituted dried or fresh egg, a little milk or water. Method - Grease 2 baking trays. Sift the flour into a mixing bowl. Rub in the margarine or cooking fat. Add the sugar, carrot, sultanas and egg. Mix well, then add sufficient milk or water to make a sticky consistency. Divide mixture into 12 small heaps on baking tray and bake in a hot oven (gas mark7) for 12 to 15 minutes until firm and golden. Carrot Cookies You will need - 1 tablespoon margarine, 2 tablespoons sugar, 1 to 2 teaspoons of vanilla essence, 4 tablespoons grated raw carrot 6 tablespoons self- raising flour (or plain flour with 1/2 teaspoon baking powder added), 1 tablespoon of water. Method - Cream the fat and the sugar together with the vanilla essence. Beat in the grated carrot. Fold in the flour. If mixture very dry then add a little water. Drop spoonfuls onto greased tray and press down just a little. Sprinkle tops with sugar and cook in an oven at 200 centigrade for about 20 minutes. Carrot pudding (for 2 persons) You will need - 1lb scraped carrots, 2 oz margarine, Breadcrumbs as required, 1 beaten egg, 1 tablespoon minced onion, salt and pepper.  Method - Rinse the carrots, then place them in a saucepan of boiling salted water to cover. Bring to a simmer. Cover and cook slowly till soft. Rub through a sieve. Measure and place puree in a basin. Add half as much breadcrumbs as carrot puree, then add onion and the margarine, melted till creamy. Season to taste, then add enough beaten egg to bind the mixture. Place in a greased pudding basin. Cover with greased paper. Steam for 45 minutes. Turn out onto a hot dish. Serve with cheese or caper sauce or left over gravy. Carrot Sandwich Fillings Add two parts of grated raw carrot to one part of finely shredded white heart cabbage and bind with chutney or sweet pickle. Pepper and salt to taste. Bind some grated raw carrot with mustard sauce flavoured with a dash of vinegar.
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