I don’t know if this will be interesting to you, dear friends, but today I want to tell you....
The story of carrots...
Vegetables have been present in our lives for as long as we can remember. Most of us don’t think about where they came from to our region. Growing up, we learn that many vegetables came to our region from afar. Corn, potatoes, tomatoes came to us from America, and our ancestors did not know them. And, it seems that such everyday vegetables as carrots, cabbage, cucumber have always been in our area. But it turns out that this is not the case.
Carrots are one of the oldest vegetable crops, consumed by people since Neolithic times. Carrots are believed to have first been grown in Afghanistan, where the largest variety of Daucus carota species still grows. The closest wild species is the wild carrot: cultivated varieties have been developed from it through selective breeding.
Vincenzo Campi (1536 - 1591), "Christ in the House of Martha and Mary."
Originally, wild carrots were purple in color, but over time, as a victim of garden experiments, they became pale white, red and, finally, in the 1700s thanks to the Dutch, according to other versions, the Danes, the French - bright orange. The orange color comes from carotene, which, among other benefits, makes carrots so durable.
Joachim Beukelar. "Trading in fruits, vegetables and poultry", 1564.
According to another version, the homeland of varieties with orange and red root crops is the Mediterranean, and those with yellow, white, and purple roots are India and Afghanistan. Ibn al-Awam from Andalusia described red and yellow varieties of carrots. The Byzantine physician Simeon the Sith (11th century) mentions the same colors. Purple carrots were cultivated in Egypt, but in the Roman Empire preference was given to white ones, and in a number of Western countries black, red and green carrots were common.
Vincenzo Campi. "The Fruit Seller".
Nowadays, purple and white carrots are considered more exotic, although in France, for example, they continue to be grown, and not only grown, but also sold. So, in 2002, purple carrots went on sale in UK stores, and this year in the West, bunches of multi-colored carrots are becoming fashionable - you must admit, such beauty is not scary to serve.
Joachim Beuckelaer. Vegetable Seller.
The ancient Greeks and later the Romans called carrots "daucus" and "carote", later these words became its botanical name (Daucus carote). In Ancient Rome, carrots were classified as delicacies consumed during celebrations and holidays. In ancient Greek and Roman times, carrots were considered an aphrodisiac, an aphrodisiac vegetable. Greek doctors Hippocrates and Galen used carrots as an analgesic and anti-inflammatory agent, as well as a remedy for improving lactation and the quality of milk in nursing mothers.
Joachim Beuckelaer.
Everyone, of course, has heard about the terrible catastrophe that occurred in 79 AD. e. Volcano Vesuvius, after a long period of rest, unexpectedly resumed its activity and emitted a huge amount of lava and ash, under which the ancient Roman cities of Pompeii, Herculaneum and Stabia were buried. Archaeologists excavating the sites of these cities found images of bunches of carrots on the walls of houses. This is perhaps the most ancient vegetable of all cultivated root vegetables. Fossilized remains of carrots were found in pile buildings near Bern in Switzerland. Experts believe that it lay there for less than 3-4 thousand years.
"Vegetable still life." 1600, F. Snyders.
Carrots were included in the list of plants described in the 4th-3rd centuries BC. e. in the book of the first botanist Theophrastus "Research on Plants". Wild carrots as a medicinal plant were described in Pharmacognosy by the medieval Persian thinker Aburankhan Biruni. Later, its use was described by another medieval Arab encyclopedist Avicenna in the Canon of Medicine.
They treated her with respect even in the Middle Ages. It is known that dishes made from it were intended for honored guests visiting Charlemagne, who lived in the 8th century.
In England, during the reign of Elizabeth I, carrot flowers, leaves and roots were used to decorate dresses and hats.
Juan Sanchez Cotana, 1602
It was only in the 16th century that carrots turned from a delicacy into a widely grown vegetable. At the same time, one of its best varieties was developed - carotel, and a century later, they produced fodder carrots, which are still grown in large quantities in England. Intended for livestock feed, it is not so tasty, but it is very large - it reaches 40 cm in length and 30 cm in circumference.
Pieter Cornelisz van Ryck, “Die Kechenmagd”, 1628.
German and French cookbooks of the 16th-17th centuries. saved for us many interesting recipes for cooking carrots. Already in those days, gourmets highly valued sauces made from grated carrots and onions. Nowadays, these sauces are most often served as a delicacy with veal and rabbit meat. Europeans willingly used not only root vegetables, but also carrot greens for soups.
Jan van Kessel.
Carrots are also described in Domostroy, a monument of Russian edifying literature of the 16th century. According to one version: carrots were brought to Russia in the 16th century, first they conquered the southern regions, and then spread far to the north. Foreigners who visited Moscow in the 16th - 17th centuries noted that almost every house had an orchard in which there were beds of carrots between the trees. However, this was not the first acquaintance of our ancestors with this vegetable. Historians claim that the Krivichi, who inhabited Ancient Rus', placed carrots next to their dead fellow tribesmen so that it would serve them as food in the next world.
Petrus Van Schendel, "A Market Stall By Moonlight".
But not all nations immediately accepted carrots as a vegetable crop. For example, American settlers did not like the new root crop, and they stopped growing carrots in their gardens. Only over time, after many decades, were American settlers able to adequately appreciate the nutritional and medicinal properties of carrots. At a later time, cultivated carrots were brought to Australia and New Zealand.
Petrus Van Schendel, "The Night Market".
Interesting legends and customs are associated with the history of carrots. According to German medieval legends, carrots were considered the favorite delicacy of gnomes - small magical forest people. There was a popular belief: if you take a bowl of steamed carrots into the forest in the evening, then in the morning instead of carrots you will find an ingot of pure gold. At night, they say, the gnomes will eat carrots and pay generously for their favorite food. There were gullible people who carried bowls of carrots into the forest, but, alas, they did not find any gold.
B.M. Kustodiev “Vegetable seller”, 1920.
The word “carrot” is of common Slavic origin and has equivalents in some Indo-European languages. The modern form goes back to the Old Slavonic word “marky”.
Zinaida Serebryakova.
Carrots are one of the most popular, healthy and delicious vegetables. I eat it or use it in folk and traditional medicine. It contains few calories, but nevertheless it is very healthy. It consists of 87% water. It also contains carotene, which is processed in the body into vitamin A. Carrots are grown in regions with a temperate climate. We got it thanks to wild varieties, whose fruits were not orange at all. Scientists say that carrots used to be purple or yellow.
History of carrots
In addition to the beneficial substances it contains, carrots are also famous for their interesting history. Evidence of eating carrots was found in Switzerland, where ancient man lived.
In the drawings of the temple in Luxor back in the 2nd millennium BC. We found purple carrots. And in the place where Pharaoh was buried, they found papers in which they write about treatment with carrots. Scientists claim that the first carrots appeared in Afghanistan, where they were of other colors.
Carrots were also produced in Ancient Greece, but they called them “the bearer of love” and believed that they helped a person to be kind and loving.
Hippocrates once argued that women need to eat a lot of carrots so as not to get pregnant. Nowadays, scientists decided to test this guess and found that women, eating carrots after making love, prevent conception.
China, Japan, and India have been engaged in this culture since the 13th century. In the 16th century they began to produce the already familiar orange carrots, which appeared thanks to Dutch producers.
In England, this culture became known parallel to the beginning of the reign of Elizabeth I. Nowadays, carrots are considered one of the most common and consumed vegetables. In 1814, 18 of its varieties were already known, which were created by Thomas Jefferson.
- in the 17th century, the British used carrots not only for culinary and medicinal purposes, but also for decorative purposes: girls used them to decorate their hats
- carrots are in second place in popularity after potatoes
- orange carrots were bred for the Royal Family because it was their favorite color
- For the first time, carotene was extracted from carrots, and from it came the name “carrot” that we know, which in Latin sounds like “carota”
- carrots are healthy raw, boiled, fried
- Excessive consumption of this vegetable provokes yellowing of the skin. This is used to preserve the natural red color of animals.
- there is a story that during World War II, representatives of England covered up the development of their night fighters by talking about a carrot diet, which improves their eyesight and allows them to see well at night
- In the USA, every year they organize a festival in honor of carrots, where they choose the queen of carrots
- You can also eat carrot tops. It is no less useful than root vegetables
- The longest carrot in the world is about 6 m long, created by a British farmer
- The largest weight of one carrot was recorded - 8.5 kg, grown in Alaska
- In Europe, carrots are mistaken for a fruit because they make sweets from them.
- carrots can clean enamel and prevent diseases of teeth and gums
- the vegetable is useful for pregnant women, but in small quantities (about 100 g per day)
- in Germany they prepare aromatic and invigorating coffee from carrots
- carrot sauce is considered a delicacy
- Carrots are often used together with honey as a medicine for diseases.
- Smokers are not recommended to eat carrots, because... the combination of nicotine and carrot substances in the body can cause lung cancer; for non-smokers – on the contrary – prevents tumors and lung cancer
Sinibok Anastasia, Vittikh Evgeniy
Research work of 2nd grade students of the MKOU Solovyovskaya Secondary School, Poltava district, Omsk region
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Scientific Society of Students "POISK"
Municipal educational institution "Solovievskaya secondary school"
Poltava district, Omsk region
“Carrot is a cultivated plant”
Research work on the subject of the world around us
Completed:
Vittikh Evgeniy Evgenievich,
Sinibok Anastasia Yurievna.
2nd grade students.
Scientific adviser:
Lazareva Irina Yurievna
Primary school teacher
2011
INTRODUCTION 3
Chapter I. Let's look into history...(history
origin and distribution
Carrots) 4
Chapter III. Carrots and human health 6
Chapter IV. Use of carrots in cooking and in everyday life 8
CONCLUSION 10
LIST OF REFERENCES USED 11
APPLICATIONS 12
Introduction
We took carrots as a vegetable for research work, since they are in demand by any housewife in the kitchen, are loved by children and are a popular vegetable in our area. In addition, it is a source of vitamins.
Target: Consider carrots from the point of view of history, medicine, plant growing and cooking.
Tasks: 1. Get acquainted with the history of the origin of carrots and the variety of their varieties.
2. Reveal its significance for human health.
3. Learn to cook carrot dishes.
Object of study:the use of carrots in folk medicine, cooking and in everyday life.
Subject of study:carrots as a cultivated plant.
Research methods:bibliographic and analysis.
In the future, using theoretical knowledge about carrots, we will conduct an experiment to identify the effect of wood ash, as a fertilizer, on carrot yield.
Chapter I. Let's look into history... (history of the origin and spread of carrots)
Carrots are considered a plant familiar to man since ancient times. It has been known to man for more than 4,000 years, first as a medicinal plant, and only then as a fodder plant. In the literature there are references to carrot seeds found in pile buildings in the 2-3 millennium BC. e. This suggests that carrots have been cultivated since prehistoric times. The homeland of modern cultural forms of carrots are: Central Asia, where yellow and purple carrots came to us, and then through South-West Asia (Iraq, Syria, Turkey) it came in the 11th century to the Mediterranean coast, to Spain, from where it later spread to West and East around the world.
And still in Europe, Asia and North Africa you can find the ancestor of cultivated varieties - wild carrots; it also penetrated into America and Australia.
Wild carrots can also be found here - on dry slopes and roadsides.
In Rus', carrots were already known to the Krivichi people in the 6th-9th centuries; then it was the custom to bring them as a gift to the deceased and put them in a boat, which was then burned along with the deceased. They began to grow it in the 14th-16th centuries, about which there is reliable evidence, and in the 17th century the famous Russian carrot pies became mandatory at various celebrations. Cultivate carrot on all continents of the world. It occupies the largest areas in Russia and Ukraine. Among table root vegetables carrot takes first place, it is a highly nutritious vegetable.
Chapter II. Variety of carrot varieties
Currently, carrots are cultivated all over the world. Numerous garden varieties have been bred from wild carrots, while the size, shape and color of the root crop used for nutrition have been changed.
Based on ripening, there are early-ripening, medium-ripening and late varieties of carrots. Currently, carrots can be purchased at any time of the year, which makes them a truly valuable product.
The following varieties are grown: Nantskaya 4, Nantskaya Kharkovskaya, Shantenay 2461, Shantenay Skvirskaya, Artek, Biryuchekutskaya 415, Vitaminnaya 6, etc. In addition to these varieties, gardeners also grow varieties: Rogneda, Incomparable, Moskovskaya Zimnyaya A-0515, Losinoostrovskaya 13, Konservnaya , Nantskaya 14, etc. The varieties Nantskaya 4, Nantskaya 14, Vitaminnaya 6, etc. have more tender and sugary root vegetables with excellent taste. The varieties Shantenay 2461, Konservnaya and others can be stored for a long time. The types of varieties and their characteristics are presented in the table (see Appendix 1).
Chapter III. Carrots and human health
Carrots are an inexhaustible source of health. It contains a large number of biologically active substances. Due to the high content of carotene, a precursor of vitamin A, it regulates redox processes, protein and carbohydrate metabolism. Its successful use in inflammatory eye diseases (conjunctivitis, cataracts) is explained by the effect of the carotene contained. Carrots sharpen and improve vision, that is, it cures a disease that is popularly called “night blindness,” when objects cannot be distinguished at dusk.
Carrots promote good growth in children. Children aged 1.5 to 3 years are recommended to eat baked carrots 2-3 times a week. Carrots are useful for anemia in children and in the diet of pregnant women and nursing mothers. The cobalt, iron and copper salts it contains have a beneficial effect on the blood. “Carrots make more blood,” says the proverb.
The valuable nutrients in carrots improve the functioning of the gastrointestinal tract, liver, bladder, kidneys; it is recommended for chronic constipation. In case of exacerbation of gastritis, gastric and duodenal ulcers, carrots should be eaten boiled and chopped. It is popularly known that carrots have a diuretic and dissolving effect on stones and sand in the bladder. In this case, drink carrot juice. For liver disease, prepare a carrot decoction and drink it. Fiber in root vegetables helps remove cholesterol from the human body. For kidney diseases, use powder or decoction of carrot seeds.
Fresh carrots, juice and dishes made from them are highly recommended for those suffering from diseases of the cardiovascular system (myocardial infarction) due to the content of potassium salts and carotene. The juice restores strength during general weakening of the body. An increased need for the vitamin was noted. And for workers exposed to difficult or harmful working conditions, Vitamin A increases the body’s resistance to certain poisons and toxins.
Since ancient times, carrots have been used in the treatment of wounds and burns as an external remedy. Freshly chopped carrots are applied to wounds and ulcers to cleanse them of pus. Having an antiseptic and anti-inflammatory effect, carrots promote their healing. The tumors are surrounded with hard carrots.
Carrots are recommended to increase the body's resistance to infectious diseases. Indicated for colds (pneumonia, severe cough and hoarseness). Carrot juice boiled with honey reduces cough. It is also used for scrofula, dry skin, brittle hair and nails, and vitamin deficiencies.
From carrot seeds containing essential oils, the drug daucarin is obtained, which is used for chronic coronary insufficiency.
However, you should not overuse carrot juice. With prolonged continuous use, the skin of the face turns yellow. 100 g (half a glass) contains the amount of carotene that corresponds to a person’s daily need for vitamin A. Since vitamin A is also found in other foods, it is enough to drink half a glass of carrot juice 2-3 times a week.
Chapter IV. The use of carrots in cooking and in everyday life
Carrot - a favorite product among the people. The main thing about carrots is its dietary properties. They eat it raw, boiled, stewed, baked, fried. Carrot dishes are recognized by culinary specialists all over the world, especially in dietary and baby food. It is not only tasty, it is extremely easily absorbed by the body, so it can be given at any time and in any quantity to adults, children and sick people.
Carrot root vegetables widely used in home cooking. They are used to prepare soups, side dishes, vinaigrettes, minced meat, casseroles, puddings, make jam, dry candied fruits, and bake pies.
We offer only some dishes that can be prepared from carrots (see Appendix 2).
Carrot used in canning, pickling cabbage and other types of vegetable processing. Fodder carrot varieties are also used for fermentation. Sauerkraut, to which hard root vegetables are added, does not soften all winter and remains crisp and strong. Dry carrot Used for making pureed soups and carrot coffee, a very healthy drink.
Fresh carrots, cut into pieces and placed in melted stale butter, eliminates the unpleasant smell and gives it a fresh look. Margarine can be flavored and enriched with carotene by frying carrots in it. Carrot juice is an elixir of health and beauty. Carrot roots are an important means of “natural cosmetics”. For dry skin, it is recommended to eat more green onions and grated carrots, seasoned with sour cream or vegetable oil. For these purposes, they recommend a mask of carrot juice, carrot mass mixed with egg yolk and vegetable oil, preferably nut oil. After 20-25 minutes, remove the mask from the skin with a cotton or gauze swab dipped in warm water.
Carrot juice with a few drops of lemon juice can remove freckles. If you rub this solution into your skin every morning and evening, it will acquire a pleasant light brown tint that disguises freckles. A mixture of carrot and lemon juice helps with slow hair growth. It is rubbed into the scalp and the hair grows better, acquiring a beautiful shine.
CONCLUSION
In the course of this work, we learned about the historical homeland of carrots, the variety of its varieties, as well as its benefits for human health and its use in cooking and everyday life.
Thus, we believe that in our work we managed to achieve our goal. During the work, a lot of literature was studied and culinary recipes were tested in practice.
In the future, we plan to conduct an experiment to identify the effect of wood ash on the quality of carrot yield.
Bibliography
1. Dudchenko L.G., Kozyakov A.S., Krivenko V.V. Spicy-aromatic and spicy-flavoring plants. – K.: Naukova fiction, 1989. – 304 p.
2. Zakharova L.F., Tolchinskaya E.I. A journey to the land of cooking. – Chisinau “Timpul”, 1987. – 78 p.
3. Zamyatkin G.A. Young agrochemist. – M.: Rosselkhozizdat, 1983.- 134 p.
4. Orlova Zh.I. All about vegetables. - M.: Food industry, 1978. – 112 s.
5. Khvorostukhina S.A. "Bake in the oven." – M.: “World of Books”, 2007. – 35 p.
7. http://agro-maximum.ru/03046.htm
Annex 1
Table of carrot varieties and their characteristics
GRADE | CHARACTERISTICS |
Vitamin-6 | Mid-season, high-yielding, long-lasting variety. The shape of the root crop is cylindrical. The color is red-orange. The taste is high. |
Queen of Autumn | Mid-season high-yielding variety. The pulp is tender, juicy, and has excellent taste. Well kept. |
Losnoostrovskaya-13 | Mid-season root vegetable of red-orange color, good taste. It surpasses all varieties in terms of carotene content. Suitable for winter sowing. A large harvest is obtained on peat soils. Stores well in winter. |
Moscow winter | Mid-season, high-yielding variety. One of the best varieties for winter storage. Root vegetables are elongated-conical, orange-red. The taste is excellent. |
Nantes-4 | An early ripening variety, suitable for early spring and late winter sowing. Root vegetables have a beautiful cylindrical shape, with a smooth surface. The pulp is bright, orange-red, juicy, aromatic, tender. Keeping quality is satisfactory. |
Incomparable | Mid-early variety. The root crops are large, truncated-conical, bright orange. Well kept. Suitable for sowing before winter. |
NIIOH-336 | Mid-season variety. The surface, pulp and core of the root vegetable are intense orange. The shape is cylindrical, blunt-pointed. The taste is high. Increased carotene content. Used fresh and for canning. |
Touchon | Early ripening variety. Used to obtain early products. Tender, juicy pulp, excellent taste. The roots are smooth, cylindrical, bright orange. |
Flaccoro | Late high-yielding variety. The root crops are aligned, large, bright orange in color, and store well. |
Forto | Mid-early variety. The roots are smooth, bright orange in color. Good for making juices. Well kept. |
Shantane royal | Mid-season, high-yielding variety with good keeping quality. The root crops are large, smooth, and blunt-conical in shape. The pulp is bright orange, dense, sweet. |
Appendix 2
Carrot recipes
Semolina krupenik with carrots
Products: 300 g carrots;
100 g butter;
200 g semolina;
250 ml. milk;
500 ml. water;
30 g granulated sugar;
2 eggs;
20 g mint leaves;
salt to taste.
Cooking method.
- Grate the carrots on a coarse grater, add butter, a small amount of water and simmer until tender.
- Pour semolina into boiling salted water and boil, then dilute with milk.
- Add granulated sugar, salt, beaten eggs and carrots to the resulting semolina mass, mix.
- Place the resulting mass in a greased pan and bake at 180 – 200 degrees for 15 minutes.
Cut the finished krupenik into portions and serve, garnished with mint leaves.
Carrot casserole.Grate the boiled carrots, add cottage cheese, egg, salt, sugar, water, place on a baking sheet and bake. You can add crumbly or viscous porridge.
Carrot puree. Rub boiled carrots through a fine sieve, dilute with milk or cream, add sugar, salt, butter.
Tricky Pie
Products: 2 cups grated carrots;
1 pack of margarine;
2 eggs;
1 cup sand
Soda on the tip of a teaspoon;
Vanillin.
Cooking method.
- Melt the margarine.
- Break 2 eggs into it and mix.
- Add granulated sugar and grated carrots to the resulting mass and mix.
- Pour soda and vanillin into the resulting mass, sift the flour and mix.
- Place the resulting mass (like thick sour cream) in a greased pan and bake at 180 degrees for 20 - 25 minutes.
Decorate the top with colored sprinkles or egg whites whipped with sugar.
Carrot soufflé with applesauce.Peel and chop the carrots and apples, pass through a meat grinder, add milk, sugar, salt and bring to a boil. Add semolina, mix well and simmer until done. Pour the beaten egg white into the cooled mixture, mix, put in molds and steam. Carrots - 200 g, apples - 60 g, semolina - 15 g, granulated sugar - 10 g, butter - 5 g, milk - 50 t, 2 eggs per serving.
Carrot-apple cutlets.Peel the carrots, rinse, chop, simmer in milk until tender and pass through a meat grinder. Peel the apples, chop them, mix with carrot puree, semolina and granulated sugar. Form cutlets, roll in crushed breadcrumbs and fry. Serve with sour cream. Carrots - 150 g, apples - 75 g, semolina and butter - 15 g each, sour cream - 20 g, milk - 0.5 cups, sugar - 5 g.
Carrot pancakes (pancakes).Simmer the carrots until soft, rub, dilute with milk, mix well, add flour, beaten egg, yeast diluted with warm water, put in a warm place and let the dough rise. Add butter, sugar, salt, mix and let the dough rise again. Bake like regular pancakes. Serve hot with butter, sour cream or jam. Instead of flour, you can use semolina. Beat the yolks and whites of the eggs separately and add them to the dough. Pancakes are prepared in the same way, only the dough should be thicker. You can add other vegetables and fruits to the pancake batter. For example, make pancakes with carrots and pumpkin. Wash the vegetables, chop and cook in a small amount of water. Then pass through a meat grinder. Pour the egg, sour milk into the resulting hot puree, add sugar, salt to taste and flour. Knead everything well and bake pancakes.
Carrot cutlets.Grate the boiled carrots, add flour and egg, cut into cutlets and fry. You can put cottage cheese or crumbly porridge into grated carrots. Serve with kefir or yogurt with mushroom sauce or butter.
