First off, don’t throw away your carrot tips! If you don’t want to re-plant them, save them either for vegetable stock or for an unusual mouth-wash and -gargle:
Carrot Mouth Wash
Bring 3 cups of water to a boil, add 1/2 of chopped carrot tops and simmer for 20 minutes, then let steep for another half hour. Strain and store in the fridge. Use some to rinse and gargle each morning for antiseptic action.
Carrots also help lower cholesterol in the body. Crunch a raw carrot, or have raw carrot salad whenever you eat fatty foods. Remember that the goodness of raw carrots can best be absorbed by the body when eaten along with some fat.
Carrot juice, as you most likely already know, is a great energy drink, probably due to its high natural sugar content which gives you an almost instant energy boost. But carrot juice can also be used to reduce swelling and inflammation of burns, for example on skin that has been scalded by hot water. After applying ice on the scalded skin or soaking it in ice water as a first-aid measure, dip gauze in carrot juice, wring slightly and dress the injured skin with the gauze. Repeat several times a day, and expect swelling and inflammation to be significantly reduced by the third day.
Lastly, with reference to last week’s post about cabbage, remember that carrots and cabbage in a meal together are excellent to encourage gut health. Here’s a little recipe to try:
CCC Cole Slaw (Cabbage-Carrot-Celery)
- Grate a carrot and a quarter head of cabbage into a bowl.
- Chop a celery stalk and add, for some extra crunch.
- Add olive oil, some apple cider vinegar, a bit of mustard, salt, pepper, and a bit of brown sugar or stevia to taste. The sugar (or stevia) will take the bite out of the vinegar, so if you are using a mild vinegar like Balsamic vinegar, you can probably go without the sweetener, if you wish.
- Mix and enjoy as a side dish, on sandwiches, or as a snack.
Featured a crop of a depiction labeled “garden” carrot from the Juliana Anicia Codex, a 6th-century A.D. Constantinopolitan copy of Dioscorides’ 1st-century Greek pharmacopoeia. The facing page states that “the root can be cooked and eaten.