Carrots

Carrots come in several main types, each with distinct shapes and uses in the kitchen. Danvers types are classic, tapered carrots that do well in a variety of soils. Nantes types are sweet and crisp with blunt ends—great for fresh eating. Imperator carrots are long and slender, perfect for deep, loose soils and juicing. Chantenay types are shorter and broader, great for heavy soils.

• Spring: Sow seeds 2–3 weeks before last frost.

• Fall: Sow 8–10 weeks before your first fall frost.

• Pro Tip: For best germination, avoid planting during hot spells. Carrots thrive in temps between 55–65°F.

Soil Requirements:

pH between 6.0–7.0

Rich in compost or organic matter

Loose, well-draining soil

Fertilizer Schedule:

Before Planting:
Mix 1½ cups of HOSS Complete Organic Fertilizer per 10 ft of row

2 Weeks After Planting:
Sidedress with 2 cups of HOSS Complete Organic Fertilizer per 10 ft row.

If using Fertilizer injector, 1 cup 20-20-20 Fertilizer and 1-2 cups microboost per 20 ft row.

Every 2 Weeks After:
Side dress of one cup of Hoss All-In-One Fertilizer per 10 ft of row.

If using fertilizer injector, Mix 1 cup 20-20-20 Fertilizer and 1-2 cups microboost per 20 ft row.

Harvest: Carrots are ready when roots reach full color and ½–1″ diameter, typically 60–80 days after planting. Loosen soil with a fork before pulling to prevent breaking roots.
Storage: Cut off greens to prevent moisture loss. Store unwashed carrots in a plastic bag in the refrigerator for up to 2 months. For long-term storage, layer in damp sand or sawdust in a cool, dark area (32–40°F).
Preservation Tip: Carrots can be blanched and frozen for up to 12 months or pressure-canned for pantry storage.

• Rotate carrots with non-root crops each year to prevent soil pest buildup.

• Mulch lightly to retain moisture and suppress weeds.

• Sow thickly, then thin early to avoid crowding.

• Let a few plants flower to attract beneficial pollinators.

• Avoid over-fertilizing with nitrogen—it causes lush tops but small roots.