A long, red carrot rich in vitamins and minerals - especially high in the anti-oxidant lycopene. When peeled and cooked, the carrots turn deeper blood red in colour and are particularly suitable for stir frying. (Click for more details)

A short, stump-shaped carrot which gives heavy yields, the roots having golden-orange flesh with a sweet taste and retaining their flavour even when large. These carrots, which rarely split, are the ones to choose if your soil is heavy. (Click for more details)

A Danver's type carrot with a distinctive contrast between the deep purple of its skin and its bright orange flesh. The roots, which grow to about 7 inches, have a sweet taste with a slight hint of spice and are perfect for serving raw, sauteing ... (Click for more details)

An early strain of this superb tasting carrot. The medium-length, uniform, blunt ended, tubular roots are deep orange with a very small core. They perform well in heavy soil and are suitable for deep freezing. (Click for more details)

19th century Belgian heirloom produces long (12 to 24 inch) creamy white roots with green shoulders. A very high yielding variety often outperforming most orange carrots, although it is more susceptible to frost damage. Tender, almost coreless, mi... (Click for more details)

A 19th century French heirloom, Paris Market Baron are deliciously tender, bite-sized, round carrots, with a very smooth skin. Early maturing and uniform, even in a window box, they are ideal for growing in shallow or stony soil. (Click for more details)

A slender tapering red-skinned Japanese carrot with lovely pink flesh which holds its colour even after steaming. This main-crop carrot can also be used raw to enliven a salad. (Click for more details)

Solar Yellow carrots have a unique juicy buttery flavour and characteristic crunch. The 6"-7" roots are broad at the top and through most of their length. Harvest young finger-sized carrots if eating them raw. (Click for more details)