Description:

Traditional carrot variety for early harvests. The roots produced are half-long, smooth and cylindrical.
The carrot is deliciously grated in salad or sliced in soups.

Culinary tip:

The carrot is deliciously grated in salad or sliced in soups.

Soil tip:

For beautiful, well-formed carrots, sow them preferably in a fine soil without pebbles. The carrot likes sunny exposure.

Culture advice:

1. Sows: Sow under cover in February-March, in lines 25 cm apart.
2. Thinning: At the 2-3-leaf stage, pull out the smallest plants and keep only the strongest ones to leave only one carrot every 5 cm.
3. Harvest: Harvest from late May to July. To have carrots from August to November, sow from April to June.

Plants:

The carrot likes the proximity of the leek because they protect each other from pests including the fly.

The stages of sowing: