No need to contact us about the spelling, please, it was always (if erroneously) named this way! This early 19th century variety is listed in Carters Catalogue for 1842 and described by D Guiheneuf in The Garden (May 1st 1876) as “An English variety, readily distinguished from any other. It is said to have originated in Altrincham, a village in the vicinity of Chester.” It produces cylindrical roots, 20-50cm long, that taper towards their end. The orange flesh is crunchy and mild-flavoured.
Bred in the USA for its high beta-carotene content, which is three times the norm, hence the name. The tapered, dark orange-red roots are medium-sized and have no hard core, delicious when eaten young and small. They also freeze well.
A large, long, pale orange carrot producing tapered roots with rounded shoulders that show no signs of greenback. The carrots have a mild flavour, when both raw and cooked, and are crunchy and crisp, perfect for making coleslaw.
Donated by Warwick Horticulture Research International, now part of Warwick University. A fast growing, large and tasty 19th century Australian heirloom. The deep orange-red carrots have no hard core and can be eaten at any stage from baby to full maturity. Described in Carters Blue Book of Gardening in 1934 as “A veritable giant, both in length and bulk, specimens have been exhibited measuring 30 inches long; prominent in the garden and the exhibition table.”