The Origins of Carrots: A Purple Beginning

Carrots (Daucus carota) are believed to have originated in Persia (modern-day Iran and Afghanistan) over 1,000 years ago. Early records suggest that the first cultivated carrots were deep purple or even yellow, rather than orange. These ancient carrots were very different from the sweet, crunchy ones we know today—they were smaller, often more bitter, and primarily used for medicinal purposes rather than food.

Why Were Carrots Purple?

The deep purple hue of early carrots was due to anthocyanins, a type of antioxidant that gives foods like blueberries, blackberries, and red cabbage their color. These antioxidants are known for their health benefits, including anti-inflammatory properties and heart health support.

Some varieties of early carrots were yellow as well, but purple was the dominant color. These carrots were grown and consumed throughout Persia and nearby regions, spreading to Europe via trade routes.

The Shift from Purple to Orange

So, if carrots started out purple, how did they become orange? The answer lies in selective breeding. During the 16th and 17th centuries, Dutch farmers began cultivating carrots with a higher concentration of beta-carotene, the pigment that gives them their orange color.

There are several theories about why this shift happened, but one of the most popular is that Dutch farmers deliberately bred orange carrots to honor the ruling House of Orange-Nassau, which played a crucial role in the Netherlands’ independence. Whether or not this is entirely true, the orange carrot became widespread in the Netherlands and quickly gained popularity across Europe.

With their sweeter taste, softer texture, and high beta-carotene content (which converts into vitamin A in the body), orange carrots became the preferred variety. Over time, they almost completely replaced their purple ancestors in commercial farming.

Are Purple Carrots Still Around?

Yes! While orange carrots dominate grocery store shelves today, purple carrots still exist. In recent years, there has been a resurgence of interest in heirloom and naturally colorful vegetables, leading to the reintroduction of purple, yellow, red, and even white carrots in markets and specialty stores.

Interestingly, purple carrots often have an orange or yellow core, showing that their genetic history is still intertwined with modern varieties. Some of these heirloom varieties even contain more antioxidants than their orange counterparts, making them a nutritionally rich choice.