Little Finger Carrots seeds (3g pack)

Little Finger Carrots seeds (3g pack)

Rootbox

Little Finger Carrots seeds (3g pack)

R 24.99

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Little Finger Carrots

The Little Finger Carrot variety originated in France. Being much smaller then most carrots, it is a perfect vegetable served whole or to be used for pickling. This is a fantastic grow experience for children. They prefer cooler conditions and can be harvested in as little as 65 days.

I remember as a child not enjoying carrots. It was not the taste that put me off, but more the horrific experience of chewing for what felt like a few hours and not being able to swallow it. It is not only the smell, look and taste of food that puts children off, but also the texture. And if it is difficult for them to ingest it then they are more then likely to steer away from it in future. The Little finger Carrot can help this issue as its sweet taste and tender almost coreless centre makes it easy for children to process.

*Rootbox hint – Ever wondered how or when to harvest carrots since they are under ground and not visible? This is easy, check the shoulders of the carrot (the part where the stem and root connect). If they are at least 120mm in diameter (80mm for little finger carrots) then they should be about ready. Due to there being such a vast variety of carrots, use this as a guideline.

  • Sow seeds about ½ a cm deep in loose soil. Add perlite or vermiculate to your soil to help make it more aerated. Space the seeds about 5cm apart.
  • Water daily so that soil stays moist but not water logged.
  • Harvest between 65 to 80 days.

*Rootbox culinary tip – Little finger carrot and dill pickle.

Ingredients:

400g Little finger carrots peeled and cut down the length in 4.

1 cup cider or white vinegar.

2 cups water.

1 tablespoon course sea salt.

1 tablespoon brown sugar.

4 or 5 bunches of fresh dill.

½ tsp mustard seed.

Instructions:

Place the carrots in a sterilized glass jar.

Add the rest of the ingredients into a small pot and bring to boil until the salt and sugar is dissolved.

Pour the brine over the carrot sticks in the jar.

Leave to cool until room temperature. Your pickles will keep for a few months.