1.Sowing & Germination

Carrots are notorious for being slow to germinate and having very delicate seeds. Patience and consistent moisture are the keys to success.

• →When to Plant: Direct sow outdoors 2–3 weeks before the last spring frost. For a fall harvest (which produces the sweetest carrots), sow again in late summer, about 10 weeks before the first hard frost.
• →Sowing Method: Direct Sow ONLY. Carrots have a sensitive taproot; transplanting them almost always results in "forked" or twisted roots.
• →Sowing Depth: 1/8 to 1/4 inch deep. Do not bury them too deeply!
• →Spacing: Sow about 2 seeds per inch. Once seedlings are 2 inches tall, thin them to 2–3 inches apart.The "Moisture Trick": Carrot seeds can take 14–21 days to sprout. To prevent the soil from crusting over (which traps the seeds), place a board or a piece of burlap over the damp seedbed for the first 10 days to lock in moisture. Check daily and remove as soon as the first green sprouts appear.

2.Growing & Care

• →Watering: Keep the soil consistently moist. Dramatic shifts from dry to wet soil can cause the carrots to crack or split. Aim for 1 inch of water per week.
• →Weeding: This is critical. Carrots grow slowly at first and are easily smothered by fast-growing weeds. Hand-weed carefully to avoid disturbing the carrot roots.
• →Hilling: If you see the "shoulders" of the carrot popping out of the ground, cover them with a little soil or mulch. Exposure to sunlight turns the tops green and bitter.

3.Harvest

• →Days to Maturity: 60–75 Days.
• →When to Pick: You can begin harvesting "baby carrots" as soon as they reach finger-size. For full flavor, harvest when the diameter reaches 1 to 1.5 inches.
• →Flavor Tip: For the sweetest possible carrots, harvest after the first light frost in autumn. The cold triggers the plant to convert its starches into sugars.
• →Method: Do not pull by the greens, or they may snap off! Use a garden fork to gently loosen the soil next to the row, then lift the carrots out.

4.In the Kitchen

• →Storage: Immediately remove the green tops after harvest (the leaves draw moisture out of the root). Store unwashed roots in a sealed bag in the refrigerator for up to 1–2 months.
• →Culinary Use: Scarlet Nantes is famous for being "coreless," meaning the center is just as tender and sweet as the outside. They are the best variety for eating raw, juicing, or steaming.
• →The Greens: Don't throw them away! Carrot tops are edible and can be used to make a peppery pesto or added to stocks.