Carrots originated in southwest Asia, with Afghanistan as the earliest evolutionary center and a cultivation history of more than 2,000 years. In the 10 century, carrots were introduced from Iran to the European continent. In about13rd century, carrots were introduced into China from Iran and developed into China ecotype. They were discovered in Britain in15th century, developed into European ecotype, introduced to the United States in16th century, and introduced to Japan from China in16th century.

Carrots, also known as yellow radish and clove radish, are called red ginseng in Japan and belong to the genus Raphanus in Umbelliferae.

Annual and biennial herbs. Carrots are rich in sugar, starch, minerals and vitamins, especially carotene. Among them, β -carotene is an indispensable precursor of vitamin A in human body. Vitamin A can prevent and treat many diseases of human body. Therefore, carrots are listed as important health food, which can be eaten raw or processed into various products. Carrots originated in southwest Asia, with Afghanistan as the earliest evolutionary center and a cultivation history of more than 2,000 years. Carrots are semi-hardy, like cold climate, and are long-day plants. The fleshy roots developed well at 18 ~ 20℃, and were sown more in China than in summer and autumn.