Purple Haze Carrots
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Purple Haze Carrots are part of the Apiaceae plant family, which includes a number of other Vegetables and Herbs such as Parsley,CeleryFennelChervilCuminParsnips and Celeriac.  The modern domestic Carrot (Daucus carōtasativus) is the taproot of the Carrot plant which makes them, by definition, a Root Vegetable. Carrots are the second most popular Vegetable in the world running just a bit behind Potatoes, with other veggie favorites such as BroccoliOnionsLettuce and Tomatoes (technically a Fruit) in a pack close behind.

Carrots, which were purple in the wild, are believed to have been domesticated in 5000 BC. They were first mentioned in print in the1st century. The name “carrot” has been used since late Roman times when the Root Vegetable was called “carōta” in Latin, derived from an Indo-European root “ker” meaning “horn,” describing the taproot’s horn-like shape. Think about an early cultivated purple Carrot and the horn imagery shines through much better.

Though its name takes note of the taproot, early chefs thought of Carrots as Greens and only prepared the Carrot’s aromatic leaves and seeds. The root (and seeds) were medicinal and used in herbal remedies and to dye clothing (remember they were purple).

The cultivated modern Carrot is a hybrid that originated from Wild Carrot (Daucus carōtaCarōta, aka Queen Anne’s Lace).  Hybridization of Wild Carrots created larger (and more palatable) taproots which evolved into Eastern Carrots, also called Asian Carrots, which are one of the two major types of modern Carrots produced today. The breeding and cross-breeding history is unclear and the record keeping was not great at the time, but the first records in Europe indicate that purple and yellow Carrots arrived sometime in the 8th to 11th century and that orange Carrots appeared much later, in the 15th and 16th centuries.

Nowadays Eastern/Asian Carrots are grown mostly in Russia, Asian and Middle Eastern countries.  Globally, Purple Carrots are typically Eastern/Asian Carrots but purple hybrids made from orange Western Carrot stock have lately been gaining popularity in America and Western Europe because they are sweeter than orange Carrots and possibly have more health benefits than their orange cousins.


Under the right conditions, Carrots take about 2-4 months to grow, which gardeners and farmers have learned to manipulate to keep the Carrots coming throughout the year. In the strictest, most natural sense, Carrots are known as a Fall Vegetable, though they actually have two recognized Seasons. In addition to the fall they are also a late Spring crop. The excess from one season’s crop goes into cold storage to tide all of us over until the next fresh crop of Carrots is available.


Purple Haze Carrots are available all year long through a combination of sourcing from different regions of the country and preservation of Carrots in cold storage. Carrots are a Root Vegetable and hold very well in cold storage. Purple Haze Carrots are grown in more limited quantities though and may only be plentiful in the fall and into the winter.


Purple Haze Carrots grow from seeds and should be planted in the early spring for the late Spring harvest. They are not the fastest growers and take an average of 60 to 75 days to reach full maturity. If you can see their “shoulders” and they are deep purple they are ready to be harvested. Wetting the ground a little makes it easier to pull out the purple taproot.

Carrots are biennial plants.  This means if you leave them in the ground the first year, they will produce flowers and then seeds the second year.

If you wish to grow Purple Haze Carrots yourself, most types do well in sandy soil and sprout in 10 to 12 days after being sown, preferably about 3/4 of an inch (2 cm) deep.  Purple Western Carrots prefer soil temperatures around 59° F to 68° F (15° C to 20° C). They grow best in full sun but can tolerate some shade and do well in most climate zones. 

To keep from growing oddly shaped Carrots, avoid tight, rocky soil that makes the taproot flex and curve as it grows.  Carrots are also a useful companion plant. They are especially helpful planted near Tomatoes, Alliums (LeeksShallots and Onions), Beans and Lettuces, and are helped to produce more themselves if grown alongside Alliums, Beans, Rosemary and Sage.

Carrot root flies threaten growing Carrots, but cultivating Carrots with fragrant (pungent) OnionsLeeks and/or Chives can help repel the pest. Carrots are known to do well around CarawayCorianderChamomile and Marigold. Flowering Carrot plants are attractive to wasps that may prey on other veggie-chomping garden bugs.


Except where the climate is too hot, Carrots are grown all over the world. China (45%), Russia (4%) and the United States (3.6%) are the leading commercial producers of this economically significant agricultural product. All told, we earthlings grow about 37 tons of Carrots a year.

Domestically, California produces about 87% of all our U.S. commercially grown Carrots. Grimmways Farms is the largest individual Carrot producer and Bolthouse Farms is the second largest. Both are located in California where the ideal climate allows them to plant and harvest two crops a year. In fact, the city of Holtville, Ca claims that it is the “Carrot Capital of the World” with an Annual Carrot Festival in February and everything (the festival link goes offsite to the Holtville Chamber of Commerce). 

Most commercially grown Carrots are mechanically harvested by a Carrot Harvester, a machine that harvests anywhere from 1-6 rows of field Carrots at a time by cutting the roots from below and picking up the whole plant by the leaves by grasping the leaves. The carrots are transferred to storage containers for delivery to packing facilities where they are cleaned, washed, graded and packed ready for immediate delivery to your supermarket. They are handled as carefully as possible during the harvesting, washing and packing process to avoid damaging the roots.


Look for Purple Haze Carrots with bright, vibrant colors and few “hairs” growing out of the taproot. If there are hairs, that is a sign of aging, toughening, carrots.

Any Carrot Greens, the clipped top where the greens were attached, should be fresh green. If the greens are turning brown or black that is a bad sign. Small, younger Purple Haze Carrots are likely to be sweeter than larger ones.


Purple Haze Carrots are best stored wrapped in a plastic bag or in your refrigerator’s crisper drawer, which is a good place to store Carrots to keep them away from the Ethylene Gas given off by ripening Fruits. Exposure to the ethylene gas makes Carrots taste bitter. They can also absorb the odors from Apples and Pears.

Carrots will last longer if they are kept fairly dry.  Refrigerated young Carrots have a shelf life of approximately 2 weeks. Mature Carrots will last up to a month refrigerated.

Exposure to sunlight, high temperatures or physical damage can cause the Carrot roots to generate alcohol, as well as a bitter defensive chemical, which can add a solvent-like aroma to your dishes.

Removing the Carrot tops before storage increases their shelf life because the greens, as long as they are attached to the Carrot, continue to pull moisture and nutrients out of the taproot.

Culinary Uses

The flavor of many Purple Haze Carrots is earthy sweet with a crispy texture.

On Smart Kitchen’s Home Plate™ Purple Haze Carrots are Raw, Tough, Thick, Moist and Lean. That is, Carrots, unlike most Root Vegetables, can be eaten Raw and do not need to be cooked to be consumed.

Fresh raw Carrots have a crisp texture but can be a little tough, especially the older, bigger ones. Luckily, they can be tenderized by cooking for a better chew. Fresh Carrots can handle a lot of cooking time and a lot of cooking heat. Cooking them also weakens their cell walls, freeing their natural sugars and making Carrots taste sweeter.

They are thick (at least usually at the root end) and can be thinned with SlicingDicingGrating, etc. With 87% water content, Carrots are Moist. They are also Lean, with a very low fat content (less than 1%). In the Smart Kitchen Home Plate™ shorthand, Carrots would be (R,T2,T4,M,L).

Back to our opening claim, that Carrots are basically a fragrant root vegetable, think of anyway that you can cook Potatoes and, technically, that method will also almost always work for Carrots. While they may get the job done, every potato cooking technique may not always be the best choice, because Carrots contain less Starch. They are also notably sweeter than Potatoes, up to 5% sugar, comprised of a mixture of glucose, sucrose and fructose.

Because they contain unique fragrance molecules (mostly due to terpenes) with hints of pine, wood, oil, citrus and turpentine, Carrots have a mild, almost violet-like, bouquet that comes out when the fragmented carotene is heated. This minor Aromatic quality makes Carrots a great way to add layered flavoring to StocksStewsSoups and other preparations. Think about how chefs use a Mirepoix to create a foundation of tastes and you will get the idea. 

One thing to keep in mind is that the color pigments in purple Carrots are oil-soluble, meaning it takes Fat or Oil to release them and make them lose their “purpley-ness” and bleed over into other ingredients. The good news is that their lively orange color holds up well with Moist Heat Methods.

In French Cuisine, dishes that are described as "à la Crécy," are dishes that are cooked with, or garnished with, Carrots. There are scores of good ways to prepare and use Purple Haze Carrots. If you are at a loss as to how to get started Peeling CarrotsSlicing them and then Sautéing the Carrot slices along with a dab of Whole ButterSalt and Pepper, is a simple way to jump right in.

As you get more comfortable with the Purple Haze Carrot, Glazing Carrots may be a good technique to try. Glazed Carrots and Caramelized Balsamic Carrots are two simple tasty ways to try Glazing Carrots for a Side Dish. Both are often garnished with Chopped Parsley for color contrast.

The Carrot Tops, aka Carrot Greens of Purple Western Carrots are also edible as a leaf vegetable.

Portion Size

Allow 2-3 oz of Purple Haze Carrot per person.


AllspiceAlmondsAniseBaconBasilBay LeafBeef, Brandy, Salted ButterUnsalted ButterYogurtCeleryChervilTarragon, Chile Peppers, Dried Chile Peppers, Red Chile Peppers, Jalapeno, ChivesCilantroCinnamonCloves, Cod, Coriander, Crayfish, CreamHeavy CreamCrème FraicheCumin, Curry, Curry Leaves, DillFennel, Fennel Seeds, Fish, GarlicGingerHazelnutsHoney, Lamb, LeeksLemons, Lemon Juice, Lemon Zest, Limes, Lime Juice, Lime Zest, Lovage, Mace, Maple Syrup, Agave, Syrup, Mint, Spearmint, Peppermint, MirepoixMustardMustard Seeds, Black Mustard Seeds, Nutmeg, OilsPeanut OilMustard OilSesame OilGrapeseed OilVegetable OilOlive OilOnionsScallionsYellow OnionsRed OnionsWhite OnionsShallots, Oranges, Orange Juice, Orange Zest, ParsleyParsnips, Peas, PecansPepperBlack PepperWhite PepperPink PepperPistachiosPotatoes, Raisins, Black Raisins, White Raisins, ChickenBeefPoultryRoasted MeatsRosemary, Rum, SageSaltKosher SaltStocksWhite Chicken StockBrown Chicken StockBeef StockVeal StockSugarBrown SugarRaw SugarGranulated Sugar, Tamarind, Thyme, Turnips, Veal, Vegetables, Root VegetablesGreensVinaigrettesWalnuts, White Wine, Red Wine

Nutritional Value USDA
Amount Per 100g
Calories 41
%Daily Value*
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 69mg
Potassium 320mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars 4g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Despite their color, Purple Haze Carrots do contain Beta-Carotene like their familiar Orange cousins. The Beta-Carotene is contained in their orange cores, which is something that sets them apart from the Purple Eastern Carrots which have yellow cores and thus no Beta-Carotene. To a lesser extend Purple Haze Carrots contain smaller amounts of alpha-carotene (which has been shown to help inhibit conditions that can lead to tumor growth), and upsilon-carotene.

Purple Haze Carrots have additional health benefits as compared to orange Carrots because they get their purple color fromphenolics (especially Anthocyanins) a totally different class of pigments from CarotenoidsAnthocyanins act as powerful anti-oxidants and fight free radicals in the body. They are thought to be even stronger anti-oxidants than Vitamin E analogues

Anthocyanins also help prevent heart disease, slow the absorption of LDL (bad cholesterol), and are a good anti-inflammatory agent. Some studies suggest that Anthocyanins can neutralize enzymes that destroy connective tissue and that they can repair damaged proteins in blood vessel walls.

In addition, Purple Haze Carrot also contain LuteinPolyacetyleneszeaxanthinisocoumarins, and sesquiterpenes.

All Carrots are low in calories and rich in Dietary Fiber (mostly cellulose, with smaller proportions of hemicellulose, lignin and starch), vitamin K, vitamin C, potassium, and manganese. Purple Haze Carrots also contain high doses of Vitamin A and some Vitamin B and Vitamin E. Carrots are about 5% Sugar. The sugars contained in Carrots include SucroseGlucose and Fructose.

As we mentioned in the Cooking section, the healthful purple color pigments (Anthocyanins) in Purple Haze Carrots are water soluble which means that they can leech out into the cooking water and out of your diet if you choose the wrong cooking methods. You want to choose cooking methods that preserve their vibrant color.

Gluten Free


Low Fat


Low Calorie