Carrots Were Originally Purple

For thousands of years, the familiar orange carrot was virtually nonexistent. The earliest cultivated carrots, dating back to 10th century Persia, were predominantly purple and occasionally yellow. These original varieties were grown for their leaves and seeds before their roots became a food source. The vibrant purple color of these ancient carrots comes from a high concentration of anthocyanins, the same powerful antioxidants that give blueberries, blackberries, and red cabbage their deep hues. These pigments, part of the flavonoid family, are associated with a range of health benefits.

The orange carrot we know today is a product of the Netherlands in the 16th and 17th centuries. A popular tale suggests that patriotic Dutch growers selectively bred yellow and white carrots to create an orange variety as a tribute to William of Orange, who led the fight for Dutch independence. While this makes for a great story, other authorities argue the evidence is limited and that the orange carrot's sweeter flavor, higher yields, and appealing color in stews simply made it a more popular choice for farmers and consumers.

This new, sweeter orange carrot, packed with beta-carotene, grew so popular that it spread across Europe and eventually the world, largely displacing its colorful predecessors. For centuries, the purple carrot was a rarity outside of its native region in Asia. However, in a return to its roots, a growing interest in heirloom vegetables and their unique flavors and health benefits has led to a comeback for purple, white, red, and yellow carrots in farmers' markets and grocery stores.