They are six to eight inches long, with smooth, reddish-purple skins and a bright orange flesh. They are sweet and spicy, and taste best when cooked.
Sow carrot seeds thinly; one to two inches apart in deep, loose soil. Make sure your soil is void of all debris so roots can grow without interference. Thin seedlings to three inches apart once they start getting crowded. Use scissors to snip the plants at the soil line. Dispose of the cuttings or use them in soups or salads. If you leave the cuttings in the garden, the scent can attract pests.
Carrots will mature in approximately 70 days. They are ready to harvest when they are about 3/4 of an inch across at the top, just below the green fern-like stems. You can gently remove the soil around the top of the stem to survey the size. To harvest carrots, take hold of the root and wiggle to loosen the surrounding soil before pulling. Cut the greens immediately to keep the carrots from drying out. The flavor of carrots will begin to dwindle after they reach their peak size, and generally taste best before or just at maturity.
Purple and red carrot varieties are very old and were cultivated in Afghanistan tenth century A.D.