Description

Description

Parisian Carrot - Little Spheres of Joy from Paris

There’s a charming round carrot, like a miniature orange ball, that’s different from the usual tapering shapes. We first discovered it looking for fast-growing carrots with good flavor that don’t need deep soil. After our first tastes, we’ve grown these beauties almost every year, succession planting them until early fall.

Meet the Parisian Carrot, a French heirloom with a taste as lovely as its shape. This one is a gem in the kitchen, a darling of chefs for its natural "baby carrot" size, bright, sweet flavors, and conversation starter in your garden. As with many older varieties, the flavors are legendary – far exceeding its petite size.

This jewel goes by many names – Paris Ball, Parisian Market, Parisian Rondo, Round French, Tonda di Parigi ("round of Paris"), or simply Round Carrot.

Similar in size and shape to a radish, these little globes can grow even larger in very loose, fertile soil. However, their adaptability truly sets them apart. Home gardeners love them because they thrive in heavier clay soils, thanks to their short roots and smaller tops. If you've ever had gnarled, forked, or twisted carrots due to your soil, this is the carrot for you!

This 19th-century French heirloom is an early "forcing" type, developed to grow well in cold frames or unheated greenhouses when agriculture was local and fresh produce was only available in season. Not surprisingly, the Parisian carrot remains incredibly popular in France.

Details

Its bright orange exterior almost glows, and each carrot is a smooth, round sphere. Typically measuring 1-2 inches in diameter, these petite roots can grow slightly larger in loose, fertile soil. Above ground, the Parisian carrot has compact foliage, making it a tidy and space-efficient addition to any garden.

But it's the taste that truly sets this heirloom apart. Exceptionally sweet, with a hint of nuttiness, these carrots offer a surprising flavor complexity. Their tender, crisp texture makes them a delight to eat raw, while their sweetness intensifies when roasted or glazed.

Growing Parisian carrots is easier than their longer-rooted siblings. Their compact size makes them perfect for container gardening, raised beds, or any garden where space is at a premium and traditional carrots might struggle to thrive. Thanks to their early maturity, you'll harvest these delectable treats just 55-70 days after sowing the seeds.

History

Legend has it that Parisian carrots were created to produce a small, fast-growing carrot that could fit within a window box. In Paris, where many families live in small homes without personal outdoor space, window boxes were used to grow flowers, vegetables, and herbs. Window boxes have been utilized since Ancient Rome to cultivate small plots of greenery, and this trend continued into the 1800s when Parisian carrots were introduced. These carrots grow well in compact spaces and can be cultivated in various soil types, making them well-suited for container growing. Although window boxes in Paris have become more ornamental, with many vegetables replaced by colorful flowers, the round heirloom carrots can still be found at local markets. On weekends, markets often feature Parisian carrots with their tops still attached, artfully arranged in displays to attract chefs and home cooks.

Uses

The bite-sized roots can be displayed on appetizer plates for a pop of color, tossed into salads for a touch of sweetness, chopped into slaws for a delightful crunch, or even sliced into grain bowls for a unique twist. They can also be used as a fresh, edible garnish, adding a touch of elegance to any dish.

They can be stirred into soups and stews, slow-cooked with meats to absorb the rich flavors, pureed into sauces for a velvety texture, or lightly steamed and served with herbs for a simple yet elegant side dish. In France, Parisian carrots are popularly boiled in mineral water and glazed with butter, creating a savory-sweet side dish that perfectly complements a variety of main courses. Try grating them into crunchy side salads or baking them into cakes and other desserts for a creative twist.

Don't overlook the delicate carrot tops! These are edible and can be blended into pesto, tossed into salads, or used to create other bright, flavorful sauces.

The Parisian carrot complements many flavors, from potatoes and green beans to artichoke hearts and cucumbers. It pairs beautifully with seafood like fish and scallops and meats such as poultry, pork, and beef. Drizzles of honey or a sprinkle of herbs like coriander, parsley, cilantro, sage, or mint enhance its natural sweetness, creating a chorus of flavors.

Store them loosely in a plastic bag with good air circulation in the refrigerator's crisper drawer to ensure you can enjoy Parisian carrots at their peak freshness. Never store carrots near fruits, as the ethylene gas released by fruits can cause them to become bitter.

Companion Planting

Beneficial plantings include onions and leeks, lettuce, and tomatoes.

Antagonistic parings are dill and parsnips.

Pest and Disease Management

Leaf blight and root rot can sometimes afflict Parisian carrots. Leaf blight appears as brown spots on the foliage, while root rot, a fungal disease, attacks the roots.

Ensuring well-draining soil prevents root rot, as overhead watering and excess moisture create an environment conducive to fungal growth. Crop rotation, the practice of not planting carrots in the same location year after year, is another effective strategy for minimizing the spread of disease

Planting and Growing Tips

Parisian carrots grow best in loose, well-draining soil that allows their roots to develop fully. While they are more tolerant of heavier soils than other carrot varieties, amending clay soil with compost will improve drainage and create a better growth environment.

After the last frost has passed, direct sow the carrot seeds ¼ inch deep and 3- 4 inches apart in rows spaced about 12 inches apart. Don't worry if germination takes a bit longer than expected – carrots are notoriously slow starters, but with patience, you'll be rewarded with an abundance of tiny seedlings. Once the seedlings have a few true leaves, carefully remove some to ensure they are spaced about 4 inches apart. This allows ample room for the round roots to develop without crowding.

Plant new seeds every 2-3 weeks in succession to enjoy a continuous harvest from late spring through late summer.

Consistent moisture is key to growing the best-tasting carrots. Keep the soil evenly moist - but not damp - and avoid overwatering, which can lead to root rot.

Before planting your seed, work aged compost or organic fertilizer into the soil three to four inches deep to provide essential nutrients. As the carrots grow, side-dress with compost every few weeks to replenish nutrients and maintain healthy growth.

Harvest Tips

Patience is key when harvesting these carrots; their round shape doesn’t push through the soil like traditional carrots, so you’ll need to look for them. Start checking for maturity about 55 days after planting. Look for carrots that have reached a 1-2 inches diameter and are just peeking through the soil surface.

Harvesting is quite easy. Harvest in the morning when the temperatures are cooler for the sweetest flavor and crisp texture because the sugars are most concentrated then. A gentle tug of the tops makes them almost pop out of the ground. Carrot tops may look pretty but keep growing, drawing moisture and flavor out of the roots. Once harvested, gently brush off any excess soil, trim the tops, and store your carrots in a cool, dry place for up to a month. They can also be blanched and frozen for longer storage.