75-80 days. Incredible dark purple, almost black colored carrot. The color reaches throughout the root. Roots are 9-10 inches long and tapered. Best when eaten young or roasted, color does not blanch when cooked. These fruits remain purple after cooking. During the spring consider using the roots for egg or fabric dye. When these carrots become to large to eat, let the plants bolt and use the purple colored flowers for cutting. The stems are also purple and attractive.

Contains approx. 100 heirloom seeds

Carrot has long been known as an orange vegetable. Generations of people in the West have grown up believing that carrots have always been orange. But long before the Orange carrot became established in the 16th century,  the black carrot (Daucus carota ssp. sativus var. atrorubens) existed across in Asia and the eastern Mediterranean.  Black carrots are still grown and consumed in Eastern countries such a Turkey, Afghanistan, Egypt, Pakistan India and the Far East