This is a stunning and very interesting dark red carrot! The red colour comes from lycopene, the same substance found in tomatoes, well known as an anti-oxidant and reputed to have cancer-preventing properties. Lovely sweet, strong flavour, great eaten raw, but perhaps best served lightly cooked as the colour intensifies and the lycopene becomes more readily assimilated. Wonderful for adding colour to all your cooking and now firmly established as one of our favourites.

Early (85-97 days) open-pollinated variety. Elongate conical, spiky, yellow carrots, 19-23 cm long, weight 130-180 grams. Sweet, juicy pulp, almost without a core and a strong aroma and honey flavor. Resistant to adverse growing conditions, cracking, and all major carrot diseases.

Mid-season (110-120 days) heirloom variety. Conical-shaped, smooth, blunt, orange-red carrots, 15-18 cm long, weight 100-170 grams  with an excellent taste. Good resistance to cracking. Use fresh and for winter storage.

Koral Carrot (Daucus carota) is a late and very productive carrot variety recommended particularly for processing juices, purees, frozen food, and preserves. Koral carrot stores well and does not lose its nutritional nor gustatory assets in the process. It does not bifurcate, break, turn green, and it does not accumulate nitrates either. It produces long 20 cm, intensely orange roots that contain plenty of sugar, water, and carotenes, which makes them exceptionally tasty, sweet, and juicy. Koral is grown from sowing, intended either for summer and autumn harvest and consumption or for winter storing. Seeds for the summer harvest are sown in April, and for winter storing in the first half of May. Seeds should be sown in rows in 30-40 x 5 cm spacings. After the sprouting you should thin the seedlings, leaving 5 - 8 cm distances between plants. Light, sandy or sandy-clay, moderately moist, and slightly acidic soils work best in carrot cultivation. Koral carrot may be harvested from September to October.