Sandy soil and semi-sandy soil carrots

Carrots grew wild more than 2,000 years ago in Asia Minor. Their domestication is relatively recent, taking place between the 6th and 9th centuries. The inhabitants of the Mediterranean basin began to eat carrots long before our era, but Greeks and Romans didn’t seem to like them much. It must be said that at that time, carrots had a whitish colour, rather leathery skin and a very fibrous core. During the Renaissance, we succeeded in improving the species, making carrots tastier. But it is only from the middle of the 19th century that carrots acquired their beautiful orange-red colour and finally became the tender vegetable that we know today.

These carrots have the particularity of growing in sandy soil. Prince de Bretagne’s sandy soil carrots are cultivated in the sandy soils of Finistère’s northern coast and on the island of Batz. They are harvested by hand, packed on site and stored in their original sand. This approach provides carrots that are crisper and more flavourful.