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Carrots (Daucus carota subsp. sativus) are root vegetables, usually orange in color, although there are heirloom varieties including purple, black, red, white and yellow, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and southwest Asia. The plant probably originated in Iran and was originally grown for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. Domestic carrots have been selectively bred for their larger, more flavorful taproot with a less woody texture. Carrots are commonly eaten raw or cooked in various cuisines.
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