Approximate root length: 20-25cms (8-10 inches).

A smooth, rich purple skin contrasts with the deep orange flesh when washed and diced into chunks. Produces long, heavy roots best eaten raw when full of flavour and nutritionally high in antioxidants and Vitamin A. The colour and flavour are less intense if steamed or cooked.

Sow April to June thinly, 1cm (½in) deep in drills 30cm (12in) apart.

Thin seedlings carefully when large enough to handle to reduce risk of carrot root fly attacks, and cover later sowings with netting or fleece. Keep well watered for best quality roots.

Lift and store unblemished roots in late Autumn, or straw, clamp or protect overwintered roots left in the soil.