Hand drawn image of Carrot


Daucus carota var. sativus

Crunch into a Riverford carrot and discover how good they taste! We’ve grown and tried countless carrot varieties in our quest to bring you the best flavour. During the summer we deliver our homegrown carrots with their leafy tops, these are best raw or lightly cooked.

Image of Carrot being produced

In the kitchen


Store in the bottom of your fridge if already washed. Muddy carrots should keep for several weeks in a paper bag in a cool veg rack. Don’t immediately throw away muddy carrots that have gone a little bendy – they are often surprisingly sweet. It can even be an indication that they have been grown more slowly, with less water.

With bunched carrots, as soon as your carrots arrive, twist off the leafy tops; they draw moisture from the roots, turning them floppy. Keep the tops fresh in a glass of water, and use sparingly in salads, as a garnish, or whizzed into pesto.

Prep & Cooking tips

To peel or not to peel? The summer and autumn crops usually scrub up well. As winter progresses, if the carrots have been in store, the skins become discoloured, so peeling is a good option.

Our carrots are full of flavour so try using them raw in salads or as a quick crudité snack. They are happy roasted, braised, steamed, stir fried or boiled. Try not to overcook them into mushy submission.

Easy ideas

Grated carrot ideas Here are a few ideas to ensure that, armed with a grater, you’ll never leave them rattling around in the bottom of the box.

  1. The sandwich Mix a handful of grated carrot with some crumbled cheddar and a spoonful of sweet chutney (mango works surprisingly well). Spread into a sarnie with some crisp salad leaf.

  2. The side salad Mix 2 grated carrots with some grated ginger, a pinch of ground cardamom and the juice of half a lemon. Scatter over some toasted mixed seeds and chopped green herbs.

  3. The fritter Mix 2 large grated carrots with 2 tbsp gram flour, 1 small grated red onion, ½ tsp cumin, some chopped parsley and salt & pepper. Mix and press into small patties, fry until golden. Try this recipe for Harissa carrot fritter pittas

  4. The secret ingredient Add a handful of grated carrot into sturdy slow-cook dishes such as pies, stews or chillies. A covert and stealthy way of getting veg into the diets of the most stubborn of eaters.

  5. The speedy stock pot Don’t forget that carrots are a key ingredient for a stock pot, so any clean peel or gratings are always welcome. You can make a fast stock pot by grating your onions, carrots and celery first.

Goes well with

Acidic flavours (Vinegars, lemon juice)

Citrus (Lemon, Orange)

Herbs (Bay, Chervil, Coriander, Dill, Mint, Parsley, Rosemary, Thyme)

Nuts (Almonds, Hazelnuts, Pistachios)

Spices (Black onion seeds, Cardamom, Cinnamon, Coriander seeds, Cumin, Fennel seeds, Ginger, Paprika, Star anise)

Honey and sugar

Raisins, currants and sultanas

Sesame, including tahini

Carrot recipes

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In the field

  • Meet the grower: Andy Hayllor , Ashburton, Devon

    As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables.


Homegrown carrots are harvested in early summer as new season bunched carrots with their tops on. We can carry on harvesting until November and then store the main varieties to see you through winter and into spring.


  • Picture of Bunched carrots

    Bunched carrots

    Not stricly a variety, these are fresh young carrots bunched with their leafy tops. Best enjoyed raw or lightly cooked, and you can also eat the leafy fronds.

  • Picture of Purple carrots

    Purple carrots

    Their dark purple exterior and orange middle is far from being a simple novelty - their vivid colour comes from anthocyanins: the same pigment that makes blueberries a superfood.

  • Picture of Rainbow carrots

    Rainbow carrots

    A popular staple of our veg boxes, rainbow carrots are famed for their beautiful range of colours and sweet flavour.

  • Picture of Chantenay carrots

    Chantenay carrots

    Small, squat and outstandingly sweet, Chantenay carrots have a superbly sweet crunch raw, or can be cooked to deepen and enhance their flavour.

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