Carrot
Bot.: Daucus carota ssp. sativus
Möhre/Carrot
Healing power:
- to lower cholesterol, - the active substance daucarin widens blood vessels and therefore works for circulation disturbances of the coronary blood vessels. - Daucarin is said to remove the fat deposits in the cells. - For neurodermatitis, - psoriasis, - metabolism disturbances, - for the intestine, - Carrot gel works because of its content of sulphur against acne and bad skin. The sulphur moderates sebum secretion and works antibacterial for spots. - for the liver, - the substance betacarotin works as antioxidans and radicale catcher and therefore prevents skin aging and - cancer. - For arthritis, - rheumatism. - Biotin helps for loss of hair, - brittle nails, - and skin problems. How to use:
The subterranean orange root is eaten raw, boiled or steamed or drunken as juice.
Always take some oil when you eat carrots. Then the body can absorb the carotin.
The most effective form to absorb betacarotin is to drink carrot juice, because betacarotin is very difficult to dissolve out of the plant fibers. Description of the plant:
Carrot belongs to the family of the umbellifer. Its original habits are North Africa and Asia.
Carrot is cultivated annual and needs a sunny to halfshady location. They need a humous, high-nutrient soil. Propagation:
You sow the seeds from February to the beginning of July directly in your garden. The bed shouldnīt be dunged with fresh dung.
The seed is sowed in a row distance of 20-25 cm 2-3 cm deep. Advantageous for germination is to mix the seeds with a little bit sand, because the seed is very little and in this manner they can be better distributed.
Only after 2-4 weeks germination begins.
After germination plants which are placed to near to each other have to be thined out. Ingredients:
Calcium, chlorine, betacarotin (provitamin a), roughage, biotin (vitamin h), daukarin, iron, folic acid (vitamin b9), calium, calories, copper, manganese, sodium, vitamin b3, panthothen acid (vitamin b5), phosphorous, proteines, riboflavin (vitamin b2), sulphur, thiamin (vitamin b1), vitamin b6, vitamin c, vitamin e, zinc. Recipes:
Carrot soup:
Ingredients:
1 kg carrots
250 g potatoes
3 dessert spoon olive oil
salt
pepper
sugar
500 ml vegetarian clear soup
125 g cream or soy cream
chervil
Preparation:
Heat up the olive oil and braise lightly carrots and potatoes. Season with salt, pepper and sugar. Add the clear soup. Let it simmer for 30 minutes. Puree the vegetable, whip the cream and fold in. Decorate with chervil.
Carrot salad:
Ingredients:
500 g carrots
1 dessert spoon salt
2 apples
1 bunch of radish
juice from 2 citrons
4 soup spoon rape oil
2 dessert spoon sugar
150 g Yoghurt
1/2 dessert spoon pepper
Preparation:
Rasp the carrots, peel the apples and cut them and the radish into discs. Mix citronjuice, oil, sugar, yoghurt and pepper and add it to the rest.
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