As we are in the midst of carrot recipes and other similar effluvium, it seems to be the perfect time to do the requisite post tips and hints surrounding the root.

• Although carrots are available year round, their peak season runs mid-Autumn through early Spring.
• Baby carrots found in the spring have mild flavors, carrots picked in the summer have a slightly stronger flavor. Winter carrots tend to be sweeter.
• If looking for fresh carrots, purchase them with the carrots leafs still attached, with bright green coloring. Tops deteriorate rather quickly, thus leafs a good indicator of freshness.
• However, you want to remove the top greens as soon as possible, as they draw moisture from the meat of the carrots.
• Choose carrots that are young and slender.
• Avoid slimy and/or multicolored carrots. Also avoid flabby, soft or split carrots, as these are indicators of age.
• Avoid carrots with the meat green near the top, as they will be bitter.
• Carrots can be stored in the refrigerator for 10 days.
• Store carrots in the coldest part of the refrigerator to slow the aging process.
• Carrots should be stored away from apples, pears or any other produce that creates ethylene gas. Ethylene gas makes the meat of the carrot turn bitter.
• Peeling the skin off of the carrot is a good idea if the carrot is older, as a fair amount of bitterness can be found within.
• The fresher the carrot from the groud, the less likely it will be that you will need to remove the skin.
• A quick trick to get rid of the skin of many carrots - drop into boiling water for 2-3 minutes, remove and immediately plunge into a bowl of ice water. When the carros have cooled, rub off the skin with your fingers.
• When slicing carrots, remove any yellow strings found from within.
• Although quite tasty raw, a carrot is at its nutritional peak if it's cooked for 3-5 minutes.
• Some flavors that match very well with apricots, carrots include beef, celery, chicken, cinnamon, coriander, cumin, curry, dill, various honeys, onions, oranges, rosemary, shallots, tarragon, or thyme.