Carrot is an erect (30–120 cm high) annual or biennial herb of the UMBELLI-FERAE family with branched stem arising from a large, succulent, thick, fleshy 5–30 cm long tap root. The color of the root in the cultivated varieties ranges from white, yellow, orange, light purple, or deep red to deep violet. The shape varies from short stumps to tapering cones. Leaves are finely dissected, twice or thrice-pinnate, segments are linear to lanceolate, 0.5–3 cm long. Upper leaves are reduced, with a sheathing petiole. Stem is striate or ridged, glabrous to hispid, up to 1 m tall. Flowers are borne in compound, more or less globose, to 7-cm-in-diameter umbels. Rays are numerous, bracts 1–2 pinnated, lobes linear, 7–10 bracteoles similar to bracts. Flowers are white or yellowish; the outer are usually the largest.


Medicinal Plant Water Extract Chlorogenic Acid Weak Activity Fresh Root 
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