The carrot, originating from regions like Vega de Aranjuez, San Martín de la Vega, and Ciempozuelos, belongs to the Apiaceae family. Recognized for its shape and size, it can be found in short, long, or medium root varieties, with the cylindrical dark orange one being the most common. Nutrients like carbohydrates (6.9 g), fiber (2.6 g), and a variety of vitamins and minerals such as calcium (24 mg) and vitamin C (6.48 mg) make carrots an essential food. Proper storage is crucial; it is recommended to keep them in the fridge, and to prolong their shelf life, store in fresh water. If you decide to freeze them, it is vital to peel and chop them before blanching. Their use in the kitchen is diverse, from raw and in salads to stews and creams, making them a star in dishes like carrot and orange cream. A healthy and delicious option for any dish.