Purple Sun Carrot

Whether you eat them raw or cooked, what we love about these great-looking, big dark purple carrots from Holland is that they grow vigorously and combine wonderful color, excellent sweet flavor and a crisp texture. These plump, conical carrots size up nicely and taper evenly from rounded shoulders to pointed tips. At the core is a little yellow sun. Purple Sun carrots are loaded with antioxidant flavonoids, so they taste great and offer real health benefits.
 
START SEEDS OUTDOORS
In spring once danger of hard frost is past, sow seeds in full sun in finely worked, fertile soil. Sow 1/4 inch deep and 1/2 inch apart in rows 8 inches apart, or broadcast thinly in beds and cover lightly.
Keep seedbed evenly moist as carrots can be slow to germinate, emerging over 10 to 20 days. If first sowing comes up unevenly, replant right away as seedlings catch up quickly. Be sure to thin young carrots several times so seedlings are about 2 inches apart and have the room they need to size up.
 
GROWING NOTES
Carrots like well-worked soil and need consistent moisture to grow well. If your soil tends to dry out, cover seedbed with floating row cover to help retain moisture during the germination period and water right through it. Keep carrots well watered and thinned. For a late season crop, sow again 3 months before first expected frost.
 
HARVEST AND USE
For best flavor, let Purple Sun carrots size up and color up fully before harvesting. Enjoy these beautiful, extra healthy carrots raw as snacks or grated into salads for great eye appeal. Sauté or steam just until tender crisp and serve with a little sweet butter and your favorite fresh chopped herb. Carrots go well with dill, tarragon, chives, cilantro or mint.