This root vegetable hardly needs much introduction. It is great both raw and cooked. Add carrots to salads, stir-fries, soups, tomato sauce, or a plethora of other dishes, or just eat them by themselves.

As we all know, carrots are rich in many nutrients, including beta carotene, calcium, and potassium as well as fiber. Since much of the trace minerals and beta carotene reside close to the carrots skin it is best not to peel them. Instead remove the dirt by scrubbing them with a vegetable brush in water.

Remove any greens before storing carrots. The greens can be added to salads or used as an herb, like parsely. Place carrots in a plastic bag in the refigerater and they should last several weeks. They can also be blanched for 3 minutes and then stored in an airtight container in the freezer. (Be sure to stop the cooking by running them under cold water as soon as the 3 minutes is up.)