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Colorful variety with intense red color and warm, earthy flavor, rich in lycopene antioxidant.
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Red Carrot stands out for its intense red color and a warm, earthy flavor, slightly reminiscent of beetroot, with which it shares some pigments.
Botanical name Daucus carota, family Apiaceae. It is one of the colorful varieties rediscovered in recent years alongside purple, white and yellow carrots, all derived from the wild carrot native to Asia.
Sow directly in the field from March to July, in rows 25-30 cm apart, burying seeds about 1 cm deep in well-prepared soil.
It prefers loose, sandy soil, free of stones that could deform the roots. Thin out early, leaving 4-5 cm between plants for regular development.
Watering should be kept consistent but without waterlogging, a key condition for obtaining smooth, well-formed roots.
Regular hoeing keeps the soil aerated and free of weeds, without disturbing the root system during its development.
It can be attacked by carrot fly, a risk reduced through proper crop rotation and by spacing sowing away from the previous year's carrots.
The red color mainly comes from lycopene, the same antioxidant pigment found in tomatoes, with recognized protective properties for the cardiovascular system.