The boy picked a tasty vegetable from the ridge: “The girl in the dungeon is a braid on the street!” She’s small, she’s still a “girl,” and the order is not to tear her, but no one sees. He rubbed the carrot on his pants, grunted, unwound the stub from his braid and threw it into the darkness. Such a pleasure!
V. Astafiev. "Ode to the Russian vegetable garden"
What you need to know before preparing dishes from and with carrots
* Carrots with thick, short roots are the juiciest. Such carrots make good juice; they are put in salads, used raw as a side dish, and also pickled. Carrots of other varieties require prolonged heat treatment, so it is recommended to stew, boil, and prepare casseroles, cutlets, and puddings from them.
* To prevent carrots from darkening, the skin must be removed very thinly with a sharp knife.
* Carrot soup always turns out beautiful: carotene colors the fat in which the carrots are fried in orange or amber tones.
* Peeled carrots wilt quickly. You can’t keep it in water: vitamin C is destroyed and mineral salts are lost. It is better to store peeled carrots in a container without water, covering the top with a clean damp cloth, for no more than 2 - 3 hours, of course.
* Some vitamins are destroyed by heat treatment. When cooking carrots, place them in water that has previously been brought to a boil: vitamin C will be better preserved in boiling water.
* Vitamins are especially destroyed if carrots are cooked in an open container. Therefore, be sure to cover the pan in which vegetables are boiled or stewed. It is also important that there is as little free space as possible under the closed lid.
* Overcooked carrots are not only less tasty, but also less nutritious and less healthy.
* A green carrot head always tastes bitter; be sure to cut it off when processing.
* If you use dried carrots, scald them with boiling water and pour warm water for one to two hours to allow the carrots to swell. Boil carrots in the same water in which they were soaked so that the loss of nutrients is minimal.
There are other nuances
Firstly. If you put a slice of carrot or lemon under the lid of a jar of mustard, it will retain its freshness for a long time.
Secondly. Nutritionists object to heat treatment of carrots. At the same time, the taste of carrots does not improve at all, but it loses a lot. Even in traditional vinaigrettes, it is recommended to use freshly grated carrots. It is very useful to add freshly prepared carrot juice to the first (liquid) courses directly on your plates.
Thirdly. Carrot salads are never salted. They are prepared with sour apples, grated horseradish, garlic, and nuts. Carrot juice goes well with milk (1:1), honey, lemon juice, lemon zest.
Have you ever tried sweet carrot seasoning for tea? No? Then mix the carrots, grated on a coarse grater, with jam, marmalade or marmalade. If they are completely acidic, add lemon juice to taste. Mix the mixture thoroughly and serve with tea. This seasoning is not only tasty, but also relatively low in calories.
It is also useful to use carrot leaves as food. They contain a lot of vitamin C (more than cabbage and potatoes), B vitamins and other substances necessary for the normal functioning of the intestines. In addition, the leaves are a source of essential oils, aromatic substances, and phytoncides.
Carrot leaves are soft, with a pleasant taste and unique aroma. In small quantities they can be used as an additive to all dishes, including sweet and flour confectionery products. Now we will recommend you some carrot recipes.
Boiled carrot salad
Boil the carrots, chop finely, sprinkle with green onions, pour vinegar, salt and season with vegetable oil.
Salad of carrots, green peas and apples
Cut the boiled carrots and apples into small cubes, add canned green peas, sugar, salt, mayonnaise, mix and garnish with slices of carrots and apples.
For 1 carrot: 1 apple, 2 - 3 tbsp. spoons of green peas, 2 spoons of mayonnaise, salt and sugar to taste.
Raw carrot salad with honey and nuts
Grate peeled raw carrots (preferably carotel), pour in honey, stir and sprinkle with finely chopped nuts (walnuts, peanuts or almonds).
For 2 carrots: two to three tablespoons of honey, the same amount of peeled nuts.
Carrot, horseradish and apple salad
Wash and peel carrots, horseradish and sour apples, grate on a coarse grater, then mix, place tightly in jars and fill with hot brine (2 - 3 tablespoons of salt and 3 - 4 tablespoons of sugar per 1 liter of water), cover the jars with lids and sterilize over low heat (half liter - 10 - 12, liter - 15 min). Roll up immediately and cool.
It is best to eat the salad with sour cream; the brine must be drained.
Carrot original salad
Grate one medium-sized carrot on a fine grater, mix with the chopped pulp of half an orange, pour in a teaspoon of vegetable oil and sprinkle with peeled sunflower seeds fried in oil. This salad is well served with low-fat cheese and wholemeal bread.
Carrots with green tomatoes
At the bottom of the pan, place finely chopped onions and parsley, sliced carrots and green tomatoes (can be salted), add salt and pepper, pour in vegetable oil and cook for 20 - 30 minutes. Then add crushed garlic. Serve cold as an appetizer.
For 4 - 5 carrots: 500 g tomatoes, 2 onions, 4 sprigs of parsley, 4 cloves of garlic, 3 tbsp. spoons of oil, salt and pepper to taste.
Pickled carrots
Peel the carrots thoroughly, rinse well, chop, mix with sugar and salt. Cut the peeled onions into thin slices, mix with carrots, place everything tightly in a jar, cover with a linen rag and tie. Store in a cool, dry place.
For 1 kg of carrots: 2 onions, tbsp. spoon of sugar and salt.
Sardines with sour cream Swedish style
Drain the oil from the sardines and remove the bones. Grate apples and carrots on a coarse grater, cut cucumbers into cubes. Season with salt, sour cream and lemon juice.
A can of canned sardines, a glass of sour cream, 1/2 sour apple, carrots, 2 pickles, lemon juice, salt.
Carrot balls with canned green peas
Boil the carrots, then puree them together with the green peas. Mix the resulting mass with thick semolina porridge, sugar, eggs, make meatballs, roll in breadcrumbs, fry and serve with sour cream.
For 500 g of carrots: the same amount of peas, 3 eggs, 100 g of semolina, sugar, sour cream, butter to taste.
Carrot-apple cutlets
Chop the peeled carrots into small strips and simmer in milk and butter. Then add the chopped apples and simmer again for ten minutes, then add semolina, salt, sugar, cool slightly, pour in the eggs, mix. Make cutlets from this minced meat, roll in breadcrumbs, fry and serve with sour cream.
For 4 carrots: 4 apples, a tablespoon of semolina, three tablespoons of milk, two tablespoons of butter, 2 eggs, salt, sugar to taste.
Carrot zrazy with apples
Stew chopped carrots in milk and butter, add semolina, sugar, salt, cool, pour in eggs and mix. Divide the prepared mass into flat cakes. Place chopped apples sprinkled with sugar in the middle of each. Bring the edges of the flatbread together into an oval shape and roll in breadcrumbs. Fry on both sides and serve with sour cream.
For 4 carrots: a tablespoon of semolina, two tablespoons of sugar, 3 tablespoons of milk, two tablespoons of butter, 1 egg, 1 apple.
Carrot cutlets
Cut the peeled and washed carrots into thin slices or strips, place in a saucepan, pour in hot milk, add 1 tbsp. a spoonful of butter, sugar, salt, cover and simmer until tender over medium heat, stirring so that the carrots do not burn. When the carrots are ready, sprinkle them with semolina and, stirring, cook over low heat for 8-10 minutes. Then remove the carrots from the heat, add the egg yolks, mix well and cool. Prepare cutlets from the cooled mixture, moisten with egg white, roll in breadcrumbs and fry on both sides. Serve the finished cutlets with sour cream or milk sauce.
For 1 kg of carrots - 1/2 cup semolina, 1/2 cup milk, 3 eggs, 2 cups crackers, 1 teaspoon sugar, 3 tbsp. spoons of butter.
Carrots in molds
Grate the peeled carrots on a fine grater, add the beaten egg, crackers, finely chopped herbs, salt, and milk. Fill greased molds with the mixture, place them in a bowl with water and keep in a heated oven for about 20 minutes. Remove the molds and tip them into serving bowls or onto a common dish. Serve with fish, meat, egg dishes or broth.
800 g carrots, a glass of milk, salt, herbs, 2 tbsp. spoons of vegetable oil, 1 egg, 4 tbsp. spoons of grated crackers.
Carrot puree
Boil the carrots whole or peel, chop and simmer with fat until tender. Then grind in a mixer (pass through a meat grinder), add mashed boiled potatoes, hot milk and salt. Beat the puree, add butter. Sprinkle with finely chopped herbs. Serve as a side dish with fish, poultry and offal dishes.
500 g carrots, 300 g potatoes, salt, fat, a glass of milk, dill or parsley.
Portuguese carrot roll
Boil peeled and washed carrots in 1 salted water. Without letting it cool, rub through a sieve or mince. Beat the yolks with sugar, combine with carrots, add flour sifted with baking soda and mix thoroughly. Add the whipped whites last and mix gently. Place the mixture on a baking sheet, greased with oil and covered with oiled paper or parchment. Bake in the oven at a temperature of 100 - 120° C. After cooling, grease the cake with a thin layer of any cream and roll it up.
1 kg carrots, 750 g sugar, 6 eggs, 3 tbsp. spoons with flour on top, a teaspoon of baking soda.
Carrot and cottage cheese casserole
Peel the carrots, cut into pieces and simmer with a little water and butter, then pass through a meat grinder. Cook thick semolina porridge and combine with carrots. Add cottage cheese, raw egg, salt, sugar and mix.
Grease the mold with butter, sprinkle with breadcrumbs, fill with the resulting mixture, level, sprinkle with breadcrumbs, pour in butter and bake in the oven. Serve the finished casserole with sour cream.
For 4 carrots: 2 tablespoons of butter, half a glass of semolina, 4 tablespoons of sour cream, 4 eggs, a glass of cottage cheese, 4 tablespoons of ground crackers, salt, sugar to taste.
Carrot casserole
Wash 200 g of carrots, peel, chop, pour boiling water so that the carrots are slightly covered with it, simmer with sugar under the lid for 20 minutes. Prepare a thick dressing sauce, stir in carrots, 1/4 of the yolk, beat the white into a foam, mix, put in a saucepan greased with oil, sprinkle with sifted breadcrumbs, put a few small pieces of butter on top or sprinkle with dissolved butter (1/2 teaspoon) . Bake in the oven or cook in a water bath.
Carrots 200 g, butter 10 g, flour 5 g, egg, milk 50 g, salt 2 g, sugar 3 g.
Carrot-apple pudding
Wash the carrots with a brush, steam, peel, wipe, mix with raw grated apple, grated bread soaked in milk, sugar, yolk and white, whipped into foam. Place in a mold, greased with oil and sprinkled with breadcrumbs, cover with an oiled circle of paper.
Cook in a water bath for 40 - 45 minutes. Carrots 400 g, apples 100 g, bread 20 g, milk 30 g, egg, sugar 15 g, butter 6 g.
Pies with carrots
Cut yeast or puff pastry for small pies. Filling: peel 5 - 6 carrots, chop finely, mix with three hard-boiled eggs, add butter, salt and pepper.
Carrots stewed with prunes and honey
Cut the peeled carrots into small cubes and simmer in milk and butter until half cooked, then add raisins, soaked prunes, honey and simmer until fully cooked. Prunes can be replaced with dried apricots.
For 2 carrots: two tablespoons of milk, a spoonful of honey, a spoonful of raisins, 6 - 7 prunes.
"Chocolate" made from... carrots
In the confectionery industry, chocolate is made from sugar, cocoa beans and cocoa butter, and flavoring components. So, as you understand, you can’t make real chocolate from carrots. But still...
Grate one and a half to two kilograms of peeled and well-washed carrots. Squeeze out the juice and pour it into an enamel pan. Over low heat, evaporate the juice, stirring all the time so as not to burn, until you get a semi-thick brown mass. (If the molasses burns, it will create an unpleasant bitterness that you can’t get rid of later). The end of cooking can be determined this way: dip a clean, dry teaspoon into the molasses and slowly remove it. The molasses is ready when a string of thickened sugar reaches behind the spoon.
Take 20 g of butter (or butter margarine), 1 - 2 teaspoons of cocoa powder, a few crystals of vanillin or vanilla sugar on the tip of a knife and 100 g of kernels of any nuts. Lightly fry the nuts in a frying pan and, when cool, pound in a mortar.
Add butter, cocoa, nuts and, at the very last moment, vanillin to the warm, thick molasses. Stir all this very well with a spoon and transfer the mass to a clean plate, moisten the surface with cold water so that the frozen mass can be easily separated from the plate.
Try it, very tasty!
In order to grow a rich harvest of carrots it must be protected from various diseases and pests, otherwise the plants may die or bear deformed fruits. In this review we will talk about the most common pests of this vegetable (carrot fly, aphid, psyllid and others), the reasons for the appearance of diseases on it, how to protect and fight them.
There are many types of carrot diseases that can affect the plant throughout its growth period. The main task of the gardener will be to carry out preventive measures or if the disease does affect the planting, it must be correctly identified and all necessary measures must be taken as quickly as possible to protect the plant.
Fomoz
Fomoz is also called dry rot. which is caused by a dangerous fungus. The disease affects the plant at the final stages of the growing season. In the initial stages, the disease can be recognized by oblong gray-brown spots that are located on the leaves or petioles.
In addition to affecting the aerial parts, Phoma actively develops on fruits and continues to be active during storage, especially in cases where the crop is located in a room with an air temperature above 10 degrees. Initially, black-brown depressions with a whitish coating appear on the upper part of the fruit, which gradually grow and affect the entire vegetable.
It will not be possible to save the plant, since It is almost impossible to cure a disease that has already appeared, all affected plants must be removed. As a means of prevention, it is necessary to apply phosphorus-potassium fertilizers before planting and remove the tops in a timely manner.
White rot
The disease affects carrot fruits, which become soft during storage and gradually become covered with a white fluffy coating. The final stage in the development of the disease will be the appearance of a crust with black dots.
White rot spreads through the soil, so you need to promptly remove all weeds and follow all the rules for planting and caring for plants.
The fight against the disease occurs through increased application of potassium fertilizers and spraying of plants with preparations containing copper. Also it is necessary to regularly disinfect the storage area.
Gray rot
This disease forms wet rot on fruits during storage and leads to large yield losses. Initially, the surface of the carrot gets wet, after which it darkens and covers the entire area of the fruit. After some time, a gray mushroom coating appears on them.
To protect against the development of white rot, you should feed the soil with nitrogen fertilizers in time, periodically spray with a 1% solution of Brodsky liquid. It is recommended to store the crop at a temperature of +2 degrees.
Rhizoctoniosis
Most often this disease is called felt rot, it affects fruits both during their active growth and after harvest during storage I. The disease can be recognized by dark gray internal spots, on which a purple felt coating subsequently forms. The last stage is characterized by the appearance of black dots.
Treatment of the disease carried out by spraying the plantings with chemicals containing copper oxychloride.
Alternaria blight
The second name of the disease is black rot. The disease can appear at any stage of plant development. On young carrots, the main symptom will be blackening of the stem. On mature plants, you can notice curling of the leaves, which turn yellow and dry out over time. The petioles become limp and droop towards the ground. Dry black rot forms on the surface of the fruit.
Black rot can spread both through the soil and through seeds. The disease can quickly destroy most of the plantings.
You can get rid of the disease by spraying with Rovral.
Bacteriosis
Bacteriosis is one of the most common diseases, and it can be recognized by the following signs:
- appear on the edges of the lower leaves yellow spots, which darken as they grow, but retain yellow outlines around them;
- on the base of the leaf petioles one can observe characteristic gray-white or light yellow drops, which are called bacterial exudate;
- are formed on the stems brown streaks or spots;
- on root vegetables ulcers appear and brown depressed spots.
If the disease has spread greatly, the plant will begin to emit a strong and unpleasant odor.
It is impossible to get rid of the disease, so the affected plantings will have to be removed. Prevention would be to keep the seeds in hot water before planting and timely spraying with Hom.
Cercospora
Initially light brown spots with a light center appear on the leaf blade, which is gradually growing. The edges of the leaves begin to curl. If the humidity is high, the stains will become covered with plaque. On the petioles and stems the formations are oblong. Subsequently, the green part of the plant dies off completely, and the fruits become small and lose their original shape.
Preventive measures will be pre-treatment of seeds in hot water and spraying young shoots with a weak solution of Brodsky liquid.
Brown spot
Brown spot affects carrots at all stages of development and is therefore very dangerous:
- in young plants appear on the lower part of the stem brown constrictions. In this case, carrot sprouts very often die;
- on the leaves of adult plants yellow spots appear, which gradually become brown or black, but the original shade remains in the form of a halo. With high humidity, a characteristic black coating can be seen on the spots;
- the stems and bases of the petioles are also affected by this disease; long brown spots.
To prevent the development of brown spot in rainy weather, row spacing should be loosened regularly. Plants can also be treated with a decoction of celandine, nettle or horsetail.
Carrot pests, fighting them with drugs and folk methods
Pests living on carrots are very dangerous for plantings, this is due to the fact that under the influence of these insects, complete death of the plant or its partial death may occur which leads to loss or reduction in yield. The fight against insects must begin immediately after they are discovered, in this case there will be a much greater chance of getting rid of them.
The carrot fly overwinters in pupae underground, which is why the root crop of the plant most often suffers from this insect. The presence of pests can be determined by the condition of the tops, if carrot fly is present, the leaves acquire a bronze tint, after which they dry out and die. Carrots damaged by the pest become unfit for consumption.
As measures to combat and at the same time prevent the appearance of such insects the soil should be plowed, loosened and cleared of weeds in a timely manner. Treatment with chemicals Aklelic, Decis Profi, Tsiper, Shar Pei and folk methods - pouring ammonia on it also helps.
psyllid
The psyllid is a very small insect that, like fleas, has jumping legs. Females of such pests lay eggs on carrot tops. Soon, larvae emerge from the eggs, which in turn begin to feed on the juices of the leaves, thereby causing the plant to dry out completely.
You can get rid of insects by collecting eggs and treating plantings with tobacco dust or soap solution.
Umbrella moth
This insect looks like a small butterfly brown moth is considered especially dangerous, which affects the testes and fruit of carrots. You can spot the pest by the cocoons it weaves. The plant gradually darkens and begins to dry out. The umbrella moth is most often found in late June - mid-July, after which it turns into a pupa and does not pose a threat to the future harvest.
In order to get rid of insects, it is necessary to mechanically clean the plantings., that is, cut off the above-ground part of the plant and collect caterpillars, which must subsequently be destroyed. You can also spray carrots with lepidocide, entobacterin, etc. Preventive methods include deep digging of the soil before planting.
Naked slugs are considered the most common pests in the garden., this is due to the fact that they live in a variety of places, which include soil, turf, fallen leaves, stones or any other area with high humidity.
Both adult and juvenile slugs can cause serious crop damage. They actively eat leaves and eat large holes in the fruits themselves.
You can identify a slug by the white, shiny trail it leaves behind.
For the prevention and control of insects the beds are treated with superphosphate or a 10 percent salt solution.
A wireworm is a yellow worm that is actually the larva of a click beetle. On average, the length of such an insect is 3 centimeters. The wireworm feeds on root crops, eating them and leaving characteristic pinholes. In this case, the vegetables will be unfit for human consumption.
You can get rid of such pests by feeding, which contains ammonia. The drugs Aktara and Bazudin also help well.
External signs of the appearance of carrot aphids are immediately visible. There are clusters of small green insects on plants. The leaves begin to curl and dry out. Such pests feed on stem juice, as a result of which the carrots are poorly formed or stop developing. This factor can negatively affect productivity.
You can get rid of insects by spraying the plantings with soapy water., infusion of ash or tobacco. For prevention in summer, on hot days, carrots are sprayed with warm water as often as possible.
The most serious consequences occur after the appearance of butterfly caterpillars related to this species. They feed on the root part of the stems and directly on the root crops themselves, leaving behind holes and passages.
You can effectively deal with the exclamation scoop using special chemicals(Decis, Polytrin and Fury) and folk methods (infusion of chamomile and burdock).
Preventive treatments for carrots against diseases and pests
In order to prevent the appearance of diseases and pests, you need to adhere to a whole set of measures, which include timely completion of weeding and loosening work, regular application of the necessary fertilizers and preliminary disinfection of planting material and soil. Also about It is very important to carry out preventive treatments:
- For that, to avoid the appearance of gray rot it is necessary to treat the soil with 1% Brodka liquid;
- Prevent the appearance of felt rot can be done by spraying the drug Hom;
- With black rot the drug Rovral helps well;
- Avoid the formation of powdery mildew it is possible by treating plants with Topaz or Chorus;
- Repel carrot moths You can use a decoction of tomato tops, which is soaked in water in a ratio of 1d5 for 30 minutes. After this, the broth is boiled for as long as possible. Every 2 liters of product is diluted in a bucket of water and 2-3 tablespoons of liquid soap are added;
- From many other insects Spring treatment with special insecticides will help.
You can often find a disease or pest on carrots, which is why you need to carefully inspect the beds and the harvested crop for defects and shortcomings. In order to encounter such a problem as rarely as possible, it is necessary to follow the rules regarding agricultural technology and plant processing.
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Fedor Simakhin 08/19/2014 | 1486
Carrot roots are affected by various diseases during storage. How to protect the crop from diseases? Find out from the article.
During storage, carrots are affected by black, white, gray and wet rot.
Alternaria (black rot)
The disease manifests itself already in the first week after storage. A rotten root remains hard, but gray-green mold forms on it. Infection of root crops occurs through wounds and scratches caused during harvesting and transportation of carrots.
In addition, dry, dark, slightly depressed spots appear on root vegetables. In the affected areas, coal-black tissue appears. The source of infection can be infected seeds that were collected from affected plants, as well as plant debris, soil in which the pathogen penetrates into the storage. The infection is also transmitted by air or by contact of root crops during storage.
Fomoz (dry rot)
Root crops are affected in the fall: slightly depressed dark brown spots or small black dots appear on them. As a result, the affected tissue is destroyed, becomes rotten, and voids appear under the spots, which are later filled by white mycelium. Infection occurs through seeds, roots and fruit remains.
The source of infection is affected root crops, planted seeds, and infected seeds. Spores of the infectious agent are carried by raindrops, wind, and carrot fly larvae. High humidity and air temperature of 21-25˚C contribute to the massive development of the disease.
Rhizoctonia (felt rot)
Affects root crops of carrots, beets, and parsley. Gray-lead spots appear on root crops, which are later covered with a brown felt coating. Most often, the disease develops on acidic, moist soils with insufficient aeration. When storing root crops, the development of felt rot progresses.
White rot
The disease can cause massive wet rotting of root crops during storage. A white, cottony coating first forms on the surface of the roots. The affected root tissue softens and forms a wet mass. Root crops with mechanical damage are most susceptible to white rot.
Gray rot
The affected root tissue softens and turns brown. Then the root crop is covered with gray-green sporulation with small black spots. Within a few days, the root crop rots, becomes slimy, and emits an unpleasant odor.
Control measures
- Follow crop rotation and grow carrots after the best predecessors (tomatoes, potatoes, onions, beans, cabbage, peas).
- Harvest carrots in dry weather (the tops should be cut short, without touching the head, and folded separately to prevent contact with the root crops.
- Store only healthy root vegetables.
- Carry out thermal disinfection of seeds at a temperature of 45-50˚C for 30 minutes.
- Dry root vegetables that were collected in wet weather before storing them.
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Do carrots turn dark on the heads and on the skin after chopping?
Please see attached photos. We are a small food processing business and I recently became aware that some of the carrots we were purchasing were having an issue where the heads were turning a dark green/brown color. Their skin also darkens after treatment. There is no sliminess or any textural differences from the rest of the carrots, and they still feel perfectly firm to the touch, with no rot or signs of decay. They are fresh from the distributor and properly stored in refrigerators, we source and use fresh vegetables so that they do not remain in refrigerators for long periods of time at all.
Just to get more information, our procedure is: 1) automatic friction cleaner, 2) fresh water rinse, 3) chlorine rinse at 200 ppm (tested) with contact time ≈15 seconds, 4) two additional fresh water rinse cycles, 5) carrot chopper.
You can see in the top photo, after trimming, the outer layer of skin is already starting to darken for an unknown reason. Again, our process is quick and our processing room is air conditioned. There is no slime or decay, but this batch of carrots is unusually discolored like this.
My questions: what is the reason? Is there a food safety impact or is it a quality/aesthetics issue? What are some methods to combat this?
thrig
You can try skipping certain steps in the process to see if something from the friction machine, chlorine detergent, or carrot chopper introduces something (oil? Some other chemical?) that causes the reaction.
Answers
Nette
I managed a school store for several years as well as a college cafeteria, and I have seen this happen many times with new employees.
The problem with discoloration is any damage to the skin. If you are preparing carrots in advance or in large quantities (sliced, grated, etc.), the skin must be carefully removed before storing. If marks remain on the skin, they will become discolored.
Heads are a different matter. Carrots are root vegetables and, like potatoes, will show signs of growth if there is moisture around the plant. This is not harmful, they can be trimmed back a little further and any new fine roots that start to grow may fall off. When you cut the tops off, you can see the green coloring lower in the center. It is not harmful and actually adds some chlorophyll and folate to the diet, but may have a bitter taste.
Hope this is helpful, good luck
Having planted carrots, you need to take care of them. After all, dense plantings or infestation with weeds can lead to many diseases. It may begin to rot or...
Why do carrots rot?
Carrots begin to rot while still in the ground if they are not dug up after they have sprouted. Plantings of tuber crops are becoming denser. Air circulation between them is disrupted, which leads to various putrefactive diseases. The same thing happens if you don’t weed the beds on time. Even if there are no weeds on them, the soil must be fluffed regularly. Then the tuber will receive sufficient oxygen.
Dry rot (fomoz)
This disease can affect vegetables from the first days of planting and during storage. Its source is contaminated seed material.
You can identify it by carrot petioles and tops. Their color changes and becomes grayish-brown. The carrot itself becomes covered with the same spots, which only increase during storage. The vegetable is practically not preserved. In places of stains, voids form as the fabric begins to actively deteriorate. In the middle of winter, the entire carrot is covered with black dots. It is especially intense if it is not stored correctly, in a room with high humidity.
To prevent the disease, the seeds are treated with a weak solution of manganese before planting. The bed is weeded in time and sprayed with a special mixture. You can prepare it from lime (100 g) and copper sulfate (100 g) per 1 bucket of water (10 liters).
White rot (sclerotinia)
Carrots rot right in the garden, and especially in vegetable stores. The disease can be identified by soft carrots covered with solid white felt-like mycelium. Drops of moisture appear on the surface of these myceliums. Fungal spores can easily overwinter on the top layer of planting soil and infect new plantings in the spring. Therefore, the crop is planted in the same place once every 4-5 years.
The disease spreads especially quickly in soil that is too damp. It can attack almost all vegetable crops.
To prevent infection as much as possible, you need to spray the growing vegetable with “Gamair” and fertilize the soil with potash and phosphorus bait. Loosen them in time, and during storage, sprinkle the fruits with river sand.
Fusarium rot
Pressed dry spots appear throughout the tuber. If the damage is severe, the carrots harden and dry out completely. There is a type of fusarium wet rot, then the spots are brown and damp. The disease progresses especially in hot weather and if during harvesting the air temperature exceeds +18 degrees. Preventive measures will be the treatment of seedlings with Fitosporin and Alirin-B. Get rid of weeds (spreaders of diseases) in a timely manner and maintain crop rotation.
Black rot
Infected carrots rot in the garden and in storage. Most often, the apex is affected by a gray depressed spot. The rotted tissue separates from the pulp and turns black; the process proceeds very quickly.
To prevent infection, it is necessary to properly trim the tops during harvesting. When planting, do not plant the seeds in the same place, choose favorable neighboring plants and fertilize them with potassium in time.
Gray rot
It affects the entire root crop, it becomes covered with mold (grayish fluff), infecting neighboring vegetables. The drug “Alirin-B” and those products that are used to combat white rot will help save the plantings.
Bacterial rot
The ends of the carrots begin to rot in the ground, then everything spreads to the entire fruit and turns it into a damp, bad-smelling jelly. This fungus can attack cabbage and onions. The tops of a plant that is sick in the ground quickly turns yellow and withers. If the summer is hot and too rainy, this weather encourages the development of fungal spores. To prevent infection, before sowing the seeds, you need to treat them with a solution of potassium permanganate, after soaking them for a couple of hours. Be sure to spray the soil in the carrot bed with Gamair.