Apiacées • Daucus carota var. sativus

Yellowstone Carrot - Organic

"A touch of sunshine on the plate, sweet and vibrant, to brighten up the garden kitchen."

$4.49

Number of seeds 250 seeds

A heritage yellow variety to (re)discover

The Yellowstone carrot , sometimes presented as an heirloom variety, is actually a modern cultivar developed by the seed company Bejo in the Netherlands. The name Yellowstone refers to the carrot's intense yellow color rather than the American national park of the same name. Non-hybrid (open-pollinated), it draws its heritage from traditional European and North American carrot lines, which explains why it is considered a heritage variety prized by conservationist gardeners.

By enriching the vegetable garden's color palette, the Yellowstone carrot naturally finds its place in a garden that values biodiversity (a true asset for a diverse , eco-friendly garden ). This variety combines aesthetics with taste : it surprises with its unusual appearance while delighting the palate with its sweetness. In short, the Yellowstone is an heirloom carrot brought back into fashion, sure to please gardeners and gourmets alike in search of originality.

Growing climate: Temperate climate
Sowing difficulty level: requiring some experience
Care required: Regular

Note: Requires loose, well-drained soil for good root development.

The Yellowstone carrot harvest can last for several weeks. Thanks to its hardiness, the roots can remain in the ground for quite some time without splitting or rotting, allowing for staggered harvests as needed. In regions with mild winters, carrots can even be left in the ground for late winter harvests directly in the garden. Once harvested, the roots keep very well for months under good conditions (sand silo, cool cellar), retaining their flavor and crispness. This ability to keep for a long time is, in fact, one of the qualities highlighted by the Yellowstone carrot.

In the kitchen, the Yellowstone carrot is as versatile as it is delicious. Its beautiful golden color holds up well during cooking, adding a bright and original touch to dishes. Raw, grated or cut into sticks, it brightens salads and crudités with its color and mild flavor. Cooked, it develops a subtly richer flavor while remaining sweet. For example, it can be used in a multicolored mix with other varieties (orange, purple, white) to create a visually appealing soup, or roasted in the oven with parsnips and purple carrots – a winter delight that showcases its qualities. Versatile, it's equally at home in soups, purées, or stir-fries, and it also makes an excellent early carrot when harvested young, perfect for snacking on as an appetizer.