简阳胡萝卜
Carrots in China belong to the Asiatic variety (also called anthocyanins, as they are normally reddish, viola and yellow whilst European carrots are orange). They arrived in the Yüan Dynasty (end of the 13th century – beginning 16th century), initially in the north and then spread to the centre and south, giving rise to various local varieties.
In Jianyang, a large local variety has been grown for centuries. The shape is irregular, with the top larger than the bottom section, and the orange-red heart of the upper part has dark red shadings. It is a sweeter variety than the common carrot and is crunchy and aromatic. It is even crunchier and sweeter when dried.
Sowing takes place between the middle of July and the second half of August. It is sown in small holes spaced 15-20 cm apart. The terrain must be sandy and uniform and in a sunny position. In the first period it is important that it is not too damp and water-logged. When the roots are well-formed the plant requires more water and the harvest may be poor if water is scarce. At around 10 days after sowing the seeds begin to germinate. It will take around 40 days for the plants to form, and full growth takes 7-10 months. Sowing can therefore take place in stages until the first week of September to ensure availability for a long period. The sugars form and accumulate in October and November and so harvest must occur between the end of October and the first half of November. In winter the surface collection of the stems can continue until February.
They are cooked in various ways and can be dried and also stuffed with bacon.
It is important to preserve this biodiversity, protected and passed down for centuries by the farmers of Jianyang. It is essential to support their work that is not sufficiently recognised by the market that tends to favour common carrots with a more regular and standardised appearance, even if the organoleptic quality is inferior.
