Carrots can be traced back more than two thousand years to the hills of Afghanistan, where the people were sun-worshipers who believed that eating yellow and orange foods brought virtue and piety. For centuries, carrots were believed to have various curative powers. Today it is known that carrots are an excellent source of beta-carotene, a precursor of vitamin A.

Other than baby carrots, Americans seldom distinguish among different kinds of carrots. Gardeners can select from numerous varieties of carrot hybrids that are developed to perform in specific kinds of soil.

Carrots are available year-round in plastic bags. Carrots with the green tops attached are also available in most supermarkets. Growing soil affects the flavor of carrots. Many believe that California soil produces the sweetest carrots. Carrots are also available frozen and canned. Carrot juice may be purchased or prepared at home with a juice extractor.

Fresh carrots should be slender, firm, smooth and a healthy reddish-orange color. Avoid carrots that are cracked, limp or have begun to send out tiny white roots--these are signs of overly long storage. The top, or "shoulder," of the carrot may be tinged with green but should not be dark or black. The smaller the fibrous middlecore, the sweeter the carrot. Since the core can't be seen until the carrot is cut, note that carrots with thick shoulders are more apt to have large cores. Carrots with green tops attached lose sweetness quickly so purchase them only if you can use them in a day or two. The tops should be bright green and fresh.

1 pound carrots = 3 cups chopped or sliced; 2-1/2 cups shredded.

Store carrots in a plastic bag in the refrigerator's vegetable drawer. Packaged carrots may be kept in the refrigerator up to two weeks. Carrots with green tops (tops should be removed before storing) must be used within a day or two. Avoid storing carrots with apples, pears or other fruits that produce ethylene gas when ripening as this gas can give carrots a bitter taste.

Young or baby carrots need only be rinsed before cooking. Older carrots should be rinsed, scrubbed with a vegetable brush if imbedded soil is present, and lightly peeled with a swivel-bladed vegetable peeler or a paring knife. Trim off the stem and root ends. Cut carrots crosswise into slices or one- or two-inch-long chunks. Cutting carrots, whether into slices or chunks, on the diagonal gives an attractive appearance. Small carrots can be left whole.

Carrots may be steamed or boiled in a small amount of liquid until crisp-tender. Cooking until just crisp-tender actually improves the availability of nutrients and enhances the carrots' sweetness. Carrot slices or chunks can also be baked in a covered dish, lightly salted and topped with a little butter, if desired, at 350°F for about 40 minutes or at 400°F for about 30 minutes.

Fresh carrots can be shredded by hand using the large holes of a four-sided grater or with a food processor fitted with the shredding disc. Shredded carrots can be used in salads and carrot cakes.