Origin and history
The carrot, now one of the most consumed vegetables, has a long medicinal history before being cultivated for its taste. Native to Europe and Asia, it was once prized for its white or purple roots, long before the appearance of the orange carrot in the 17th century, developed by Dutch horticulturists. In antiquity, the Greeks and Romans used it as a medicinal plant to stimulate digestion and improve eyesight. In herbal medicine, the wild carrot ( Daucus carota ) was renowned for its purifying and invigorating properties. Even today, the carrot is valued as much for its nutritional benefits as for its cosmetic virtues.
