Unlikely members of the parsley family, their immediate cousins include dill, coriander, parsnips and celery. Referenced as early as Ancient Greek times, and used as a love medicine, Caligula was later reported to have ordered his entire senate to eat carrots in order that he might see them ‘in rut like wild beasts’.

Now cultivated throughout the world, they are a staple in stews or as sides in Sunday roasts; their versatility lends them to exotic dishes including stir-fries, curries and in salads or coleslaw.

Carrots contain flavonoids, important substances for the immune system, as well as calcium pectate which has been indicated as a substance that reduces blood cholesterol. Low in saturated fats and cholesterol, carrots are a rich source of thiamine, niacin, B6, folate and manganese as well as being healthy contributors to one's daily dietary fibre intake.