Characteristics

1. Size: They are smaller than mature carrots. They typically measure between 7 and 12 centimeters in length, though this can vary.
2. Color: Most are a bright orange, although carrot varieties can range in color from purple to yellow and white.
3. Taste: They have a sweet taste and are often considered more tender and juicy than larger carrots. Because they are harvested earlier, their flavor is milder.
4. Leaves: The green tops are fresh and firm. Although the tops are not commonly eaten in many places, they are edible and can be used in culinary preparations like pestos or added to salads.
5. Texture: Baby carrots with tops are typically crunchy and juicy. Their texture is similar to mature carrots but often more tender due to their youth.
6. Nutrition: Like all carrots, they are rich in vitamin A, antioxidants, and dietary fiber. They also contain a variety of other essential nutrients, although the concentration may vary slightly compared to larger carrots due to their size and age.
7. Culinary applications: These carrots can be eaten raw, roasted, boiled, steamed, or sautéed. Because of their size and aesthetic appeal, they are often used in presentation dishes or as appetizers at special events.
8. Preservation: It’s important to store them in a cool, dark place. If left with the tops, these can draw moisture and nutrients from the carrot, so it’s advisable to cut them off if not consuming immediately.