Daucus carota - Garjarah

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Carrot, Garjarah

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist. Carrots are a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. Nowadays, the most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured taproot.

Uses

Wounds, Cuts, Snakebites, Curing liver disorders, Skin eruptions, Blotches, Pimples, Diarrhea, Sore throats

Parts Used

Dried Folaige, Whole herb.

Chemical Composition

β-carotene, phenols and phosphorus contents were greater in local cultivars. A significant positive correlation between β-carotene

Common names

Language	Common name
Kannada
Hindi
Malayalam
Tamil
Telugu
Marathi	NA
Gujarathi	NA
Punjabi	NA
Kashmiri	NA
Sanskrit
English	Agrimony

Habit

Herb

Identification

Leaf

Kind	Shape	Feature
Simple	alternate	Leaflets are lobed and bright greyish green in colou

Flower

Type	Size	Color and composition	Stamen	More information
Unisexual	4-7 mm in size	white	5-20	Flowers are small flowers with deep purple florets in the centre

Fruit

Type	Size	Mass	Appearance	Seeds	More information
oval	2–4 mm length	Fruits are schizocarps	reddish in colour and brittle when dry	Nil	{{{6}}}

List of Ayurvedic medicine in which the herb is used

• Vishatinduka Taila as root juice extract

Mode of Propagation

Seeds, Cuttings.

How to plant/cultivate

To produce the best crop possible, double-dig your planting area or build up a raised bed

Commonly seen growing in areas

Tall grasslands, meadows, Borders of forests and fields.

Photo Gallery

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External Links

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