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pH: 6.0–6.8  ·  Deep, loose, sandy, rock-free

Low N; high phosphorus and potassium

Carrots are cool-season root vegetables prized for their sweet, crunchy orange roots and nutritional value. They're versatile in the kitchen, eaten fresh, cooked, or juiced, and are a staple in home and community gardens. Gardeners grow them for reliable yields, ease of care, and the satisfaction of pulling homegrown roots from the soil.

Carrot seeds germinate best at soil temperatures between 60–70°F, taking 14–21 days to sprout. They require light to germinate, so sow seeds shallowly and avoid burying them deeply. Seeds are tiny and slow to germinate, so some gardeners soak seeds for a few hours before sowing or mix them with sand to improve spacing and visibility.

Direct sow carrot seeds outdoors 2–3 weeks before the last spring frost, or in mid-summer for a fall crop. Sow seeds ¼ inch deep in loose, well-draining, stone-free soil, spacing seeds about 2 inches apart in rows 12 inches apart. Thin seedlings to 3–4 inches apart once they're 2 inches tall to allow roots room to develop. Carrots are almost always direct-sown rather than transplanted, as they dislike root disturbance.

Keep soil consistently moist but not waterlogged during the growing season, especially in the first 4–6 weeks. Carrots need minimal fertilizing if soil is reasonably fertile; excess nitrogen encourages forked or hairy roots. Thin seedlings ruthlessly to prevent overcrowding, which stunts root development. Watch for carrot rust flies and aphids; row covers protect young plants. Ensure soil stays loose and clod-free to prevent misshapen roots.

Carrots are ready to harvest 50–80 days after sowing, depending on variety; they're sweetest after a light frost. Pull roots when shoulders reach ½ to ¾ inch diameter, or leave them in the ground longer for larger carrots. Harvest by loosening soil with a fork, then gently pulling. Store harvested carrots in the refrigerator in a plastic bag for several weeks, or in damp sand in a cool cellar for months.