Source: Organic Authority
There's trivia and then there is real trivia.
My expose on carrots is in the latter category.
Can't think of a soul who would count this
as important information.
But anyhow . . .
Went to a very good Japanese restaurant
the other night and with my soft shelled crab,
came a garnishment of a white-something
shredded. Taste of the garnish was
not familiar and I couldn't place what it was.
Asked the waiter and he went to the kitchen
and came back and said it was "carrots".
NO WAY. COULDN'T BE CARROTS.
Why the mystery of the garnish stayed
in my mind--really no logical reason other
than a misguided curiosity. Well, I found
out that carrots way back in the 17th Century
could be purple, black, red, white, orange,
yellow. Seems like nobody cared which
color until someone decided to make
them orange in honor of the Dutch House of
Orange. Every since, most carrots are
orange except for those in the know who
enjoy puzzling the public with something
different. Incidentally, they were good.
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