Daucus carota subsp. sativus.
Before the Dutch fixed orange as the universal colour of the carrot in the 17th century — in tribute, it is said, to the House of Orange-Nassau — the carrots of the world were mostly yellow, white or purple. The Yellowstone is a luminous return to those roots: a long tapered root 20-25 cm, with smooth skin and brilliant canary-yellow flesh that holds its colour even after cooking. A modern variety, it combines the hardiness of the old yellow lines with the consistent form expected of a serious garden carrot.
The flesh is crisp, juicy, and remarkably sweet — less earthy, less "carroty" than the classic orange varieties, which often makes it a gateway for reluctant kids. Magnificent raw in sticks, sublime roasted in the oven where the sugar caramelizes and reveals almost floral notes; it also brings a graphic touch to soups, gratins, roasted vegetable medleys and pickling jars. Excellent keeper in the root cellar under damp sand, or in cold storage all winter long.
Grower's tip: Carrots are slow to germinate (14-21 days) and hate the soil crust that forms after a heavy rain — the young shoot can't break through. Sow shallow (1 cm maximum), water in a fine mist, and cover the row with a board or floating cover to keep moisture in until emergence. Above all, no fresh manure, and deeply loosened soil with no stones: the slightest obstruction makes the root fork.
- Open-pollinated. Biennial: flowering only occurs in the second year (overwinter for seed production).
- Top height: 30-40 cm.
- Maturity: 70-75 days.
- Exposure: full sun.
- Loose, deep soil (at least 25 cm), sandy to loamy, free of stones and free of fresh manure. Thin to 5 cm.
- Direct-sow as soon as the soil can be worked (late April/early May in Québec). A second sowing in July is possible for fall harvest and winter storage.
