When Are Carrots in Season? A Guide to Carrot Harvesting Times

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Robby

Eating: Carrots are delicious eaten fresh, thrown in your favorite salads, cooked, added to soups or stir‐fry, and made into carrot juice.

Selecting: Good quality carrots will be firm, smooth‐skinned, straight‐shaped, and well-colored. The deeper the orange color of the carrot, the higher the beta-carotene content. Carrots are available and in season all year long.

Avoid carrots that are wilting, soft, crooked, split, or growing thin hair‐like roots. Those with large green areas at the top or that have dark blemishes or brown coloring of any kind are also undesirable.

Cleaning and Preparing: Wash carrots under running water, and scrub thoroughly with a vegetable brush. Although carrots lose some of their vitamins when peeled, dishes prepared with peeled carrots taste fresher and better.

Variety: There are many varieties of carrots, but the variety typically found in supermarkets is from 7–9 inches in length. Carrots are usually sold packaged in plastic bags. Baby carrots were once longer carrots that have been peeled, trimmed to 1‐1/2–2 inches in length, and packaged. True baby carrots are removed from the ground early and look like miniature carrots.

Storing: Carrots can be stored in your refrigerators crisper drawer for a few weeks if placed in a perforated plastic bag. Carrots are best stored between 32º‐50ºF in the crisper section of the refrigerator. Storing them in the refrigerator will preserve their flavor, texture, and beta‐carotene content. Do not store carrots with fruits. Fruits produce ethylene gas as they ripen. This gas will decrease the storage life of the carrots as well as other vegetables.

Most carrots are sold without the tops because they have been shown to draw moisture from the roots. Yet many people buy carrots with tops to ensure the product is fresh. However, to store carrots longer, remove the tops.

Cooking: Carrots can be cooked in a variety of ways including steamed, sautéed, roasted, and more.

Nutrition Highlights: Carrots have little saturated fat or cholesterol. They are an excellent source of dietary fiber, vitamin A, vitamin C, vitamin K, and potassium. They are also a good source of thiamin, niacin, vitamin B6, folate, and manganese.

Growing: Carrots germinate best in warm, moist soil. To assure the germination of successive plantings during the late spring and summer months, it may be necessary to supply water by sprinkling. In the heat of summer, some shade may be necessary to keep the tiny seedlings from burning off at the soil line. Young carrot seedlings are weak and grow slowly. It is essential to keep weeds under control for the first few weeks.

Preserving: Carrots can be canned and frozen (may need to be blanched first). Blanching slows or stops enzyme action which can cause loss of flavor, color, and texture.

Carrots are one of the most popular root vegetables known for their crunchy texture sweet flavor, and high nutrient content. But like most produce, carrots follow a seasonal growing pattern that influences when they are at their best. So when exactly are carrots in season?

In this article, we’ll dig into the details on carrot seasons including tips on the optimal times for planting growing, and harvesting carrots based on your region. Let’s get growing!

Understanding Carrot Seasonality

Carrots can be found year-round in supermarkets, but their flavor and texture are far superior when grown and harvested in season. There are two main seasonal growing cycles for carrots in most regions:

  • Spring: Carrots are planted as soon as the ground can be worked in early spring, around February to April depending on your climate. They are harvested around 60-80 days later in late spring/early summer, typically May to July.

  • Fall: A second crop of carrots is planted in late summer to early fall, around August to October. These mature in the cooler temperatures of fall and early winter, typically October through December.

So while you can buy carrots any time of year, spring and fall are when you’ll find crunchy, sweet carrots at farmers markets and grocery stores. The exact planting and harvest times vary a bit depending on your climate zone and first/last frost dates, which we’ll break down next.

Planting and Harvesting Carrots by Growing Zone

In the United States, the best times to plant and harvest carrots are largely determined by your USDA Hardiness Zone. This reflects your regional climate conditions like temperature, rainfall, frost dates, and growing season length.

Here are general guidelines for planting and harvesting carrots based on zone:

Zones 3-4

  • Spring planting: April
  • Spring harvest: June-July
  • Fall planting: July
  • Fall harvest: October-November

Zones 5-6

  • Spring planting: March-April
  • Spring harvest: May-June
  • Fall planting: July-August
  • Fall harvest: October-December

Zones 7-8

  • Spring planting: February-March
  • Spring harvest: April-May
  • Fall planting: August-September
  • Fall harvest: November-December

Zones 9-10

  • Spring planting: January-February
  • Spring harvest: March-April
  • Fall planting: September-November
  • Fall harvest: December-February

Within these guidelines, also consider your specific first and last frost dates, which indicate when your growing season starts and ends. Track planting dates and yield from season to season to determine the optimal timing for your microclimate.

Carrot Growth Stages from Seed to Harvest

Once planted, carrots take around 2-3 months to reach full size and maturity. Here’s an overview of carrot growth stages from seed to harvest:

  • Germination: Seeds sprout above ground in 10-21 days.

  • Leaf growth: Foliage fills out over the next 3-6 weeks.

  • Root enlargement: The taproot begins rapidly expanding in size underground over 6-10 weeks.

  • Maturity: Full-sized, orange carrots are ready for harvesting in 60-80 days total.

Faster-maturing varieties may be harvest-ready a few weeks earlier than 60 days. Mini and fingerling carrot varieties also take less time to mature compared to full-sized carrots.

Harvesting Carrots at Their Peak

Follow these tips for harvesting sweet, crisp carrots at the right time:

  • Wait until roots reach full size for the variety. Measure shoulder diameter versus days to maturity.

  • Loosen soil gently with a trowel before pulling up carrots.

  • Twist off leaf tops, leaving 1 inch of stems attached.

  • Pick promptly once mature. Flavor declines in oversized carrots.

  • Harvest before heavy frosts or freezes for optimal texture.

  • Check soil moisture weekly and water as needed for steady growth.

  • Store freshly picked carrots in plastic bags in the fridge for 2-4 weeks.

With good timing on planting and harvesting, you can enjoy fresh carrots from your garden for months!

Buying Carrots In Season from Markets

If growing carrots isn’t an option, try to buy carrots from local farms during peak seasonal harvest times:

  • Spring carrots: May and June
  • Fall carrots: October and November

While stores sell carrots year-round, locally-grown in-season carrots will provide superior flavor and texture. You may also find “wintered over” carrots in early spring that were grown in fall and cold-stored over winter.

Enjoying Carrots In and Out of Season

A few options for enjoying sweet, crunchy carrots during their off-season:

  • Purchase extra in-season carrots to store in the fridge or root cellar.

  • Preserve carrots through canning, pickling, freezing, or juicing.

  • Check farmers markets for overwintered carrots in early spring.

  • Opt for locally-grown, cold-stored carrots from climate-controlled barns when buying off-season.

  • Use frozen or canned carrots in cooked dishes like soups, stews, and casseroles.

With some seasonal planning and preservation, you can enjoy fresh-tasting carrots all year long. I hope these tips help you maximize each carrot season for bountiful backyard harvests!

when are carrots in season

References https://snaped.fns.usda.gov/seasonal-produce-guide/carrots   2. https://www.sweetwater-organic.org/veggies/carrots/  3. http://urbanext.illinois.edu/veggies/carrot.cfm 4. https://www.utahsown.org/  5. https://extension.purdue.edu/foodlink/food.php?food=carrot

Ellen Serfustini, Extension Associate Professor

Guide Editors: Heidi LeBlanc and Debra Christofferson

Additional Editors: Marie Stosich, Gayla Johnson, Eileen Milligan

*This publication is a part of a series created by Create Better Health and Utah State Extension Employees. It has been reviewed and updated to include current evidence-based research and recommendations.

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Utah Local Fresh Season: June-October

Availability: Carrots are available year-round with the peak from October through April.

Eating: Carrots are delicious eaten fresh, thrown in your favorite salads, cooked, added to soups or stir‐fry, and made into carrot juice.

Selecting: Good quality carrots will be firm, smooth‐skinned, straight‐shaped, and well-colored. The deeper the orange color of the carrot, the higher the beta-carotene content. Carrots are available and in season all year long.

Avoid carrots that are wilting, soft, crooked, split, or growing thin hair‐like roots. Those with large green areas at the top or that have dark blemishes or brown coloring of any kind are also undesirable.

Cleaning and Preparing: Wash carrots under running water, and scrub thoroughly with a vegetable brush. Although carrots lose some of their vitamins when peeled, dishes prepared with peeled carrots taste fresher and better.

Variety: There are many varieties of carrots, but the variety typically found in supermarkets is from 7–9 inches in length. Carrots are usually sold packaged in plastic bags. Baby carrots were once longer carrots that have been peeled, trimmed to 1‐1/2–2 inches in length, and packaged. True baby carrots are removed from the ground early and look like miniature carrots.

Storing: Carrots can be stored in your refrigerators crisper drawer for a few weeks if placed in a perforated plastic bag. Carrots are best stored between 32º‐50ºF in the crisper section of the refrigerator. Storing them in the refrigerator will preserve their flavor, texture, and beta‐carotene content. Do not store carrots with fruits. Fruits produce ethylene gas as they ripen. This gas will decrease the storage life of the carrots as well as other vegetables.

This is why it is best to store fruits and vegetables separately.

Most carrots are sold without the tops because they have been shown to draw moisture from the roots. Yet many people buy carrots with tops to ensure the product is fresh. However, to store carrots longer, remove the tops.

Cooking: Carrots can be cooked in a variety of ways including steamed, sautéed, roasted, and more.

  • Steam: Carrots can be steamed in a small pot or in the microwave. To steam in a pot, fill pot with 2-3 inches of water. Put cut up carrots in a steamer basket and steam until carrots are tender. Carrots can also be steamed in a microwave. Using a microwave safe bowl, fill with 1-2 inches of water. Cover and steam for 2 or more minutes depending on how many carrots you are steaming.
  • Sauté: Cut up carrots. Cook in a skillet over medium heat with 1-2 tablespoons of olive oil. Carrots can be sauteed with other vegetables.
  • Roast: Cut up carrots and toss in 1-2 tablespoons of olive oil. Season with salt, pepper, and other seasonings. Spread over a baking sheet and cook for 20-30 minutes at 425 degrees F. Carrots can be roasted with a variety of other vegetables.

Nutrition Highlights: Carrots have little saturated fat or cholesterol. They are an excellent source of dietary fiber, vitamin A, vitamin C, vitamin K, and potassium. They are also a good source of thiamin, niacin, vitamin B6, folate, and manganese.

Growing: Carrots germinate best in warm, moist soil. To assure the germination of successive plantings during the late spring and summer months, it may be necessary to supply water by sprinkling. In the heat of summer, some shade may be necessary to keep the tiny seedlings from burning off at the soil line. Young carrot seedlings are weak and grow slowly. It is essential to keep weeds under control for the first few weeks.

Preserving: Carrots can be canned and frozen (may need to be blanched first). Blanching slows or stops enzyme action which can cause loss of flavor, color, and texture.

Watch This BEFORE You Plant Carrots

FAQ

What months are carrots in season?

Availability: Carrots are available year-round with the peak from October through April. Eating: Carrots are delicious eaten fresh, thrown in your favorite salads, cooked, added to soups or stir‐fry, and made into carrot juice.

What is the season for carrots?

August-September is best time for sowing local (desi) varieties of carrots whereas October-November month is ideal for European varieties. Use row to row spacing of 45 cm and plant to plant spacing of 7.5 cm.

What is the season availability of carrots?

Carrots are sold year-round, but that doesn’t mean they don’t have a season like ramps or asparagus. In fact, carrots are so seasonal they have two seasons: They’re planted when the ground begins to soften in early spring (for a late-spring harvest), and planted again in late summer (for a fall harvest).

When can I buy carrots?

But carrots do have a season. They thrive in cool weather, which is why late spring and fall are the best times for locally grown carrots.

How do you cook canned carrots?

1 To start this canned carrots recipe bring a small pot of water to a boil in which to blanch the carrots. 2 Prepare 3 pint jars. Place lid (s) in a small pot of water and bring to the barest bubble to soften sealing compound. 3 Peel carrots and trim to fit jars. Cut into thin sticks.

How to season boiled carrots?

Carrots: Choose firm, bright orange, and free from any blemishes or soft spots. You can also use baby carrots, but the cooking time will change. Olive oil: Seasoning them with oil is one of the healthiest methods, it gives nice taste to boiled carrots. Below are lots of ideas on how best to season carrots. Salt and black pepper: To taste.

Can you add butter to canned carrots?

Yes, you can add butter to canned carrots when heating them up. Butter helps to mask the canned flavor, improve the texture, and add a little salt. For a healthier alternative, try using extra virgin olive oil.

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