A long, usually orange root vegetable that is crunchy when raw and sweet when cooked.
From Middle French 'carotte', from Latin 'carota', from Greek 'karōton', likely from a pre-Greek root. The word followed the plant as it spread into European farming and cooking.
The classic orange carrot is actually a human invention; earlier carrots were often purple or yellow. The word is ancient, but the bright color we think of as 'normal' is surprisingly modern.
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