The orange carrot was selected from the purple variety in 17th century Holland, in honour of William of Orange.
The carrot is a herbaceous plant of the Ombrellifere family, with leaves similar to parsley and a tap root which is the edible part. Carrots have been gathered since prehistory and cultivated since antiquity.
Cultivated carrots come in many forms and colours: short, long, chunky, slim, white, red, yellow, orange and purple.
Depending on the colour, carrots have different nutritional properties: the purple ones are high in antioxidants and good for the circulation, the yellow ones are full of lutein and protect the eyes, and the orange ones are high in vitamin A, essential for health.