Storage: Carrots will keep for weeks in the refrigerator. Make sure to store them in plastic bags so they do not dehydrate. If carrot tops are attached, remove them and store in a plastic bag for a few days.
Preparation: Carrots should be thoroughly washed and scrubbed. It is not necessary to peel them, although many cooks prefer to do so because the skin can be bitter. If using carrot tops, fill a large bowl or salad spinner with cold water, add carrot tops, and swish them around to remove sand and dirt. Wait a minute to let the sediment settle to the bottom, then pull out the greens, dump the water, and repeat until carrot tops are clean. Dry thoroughly by rolling with towels.
Taste: Sweet, fruity, crisp, somewhat harsh. The greens are bitter and astringent with a sweet finish.
Nutritional Benefits: Remember how your mom used to tell you to eat carrots for your eyes? She was onto something: carrots and their tops are loaded with beneficial vitamin A. The deeper orange the carrot, the more vitamin A it contains. In fact, this vegetable was first grown for use as medicine, not food.