Parisian Carrot Seeds - (Daucus carota var. sativus)

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Seed Count:
Approx 500 seeds per pack
Days to Maturity:
60-65 days
Days to Germination:
6-21 days @ 50-75F
Plant Spacing:
Light Preference:
Full sun
Soil Requirements:
Light, sandy or humus, well drained soil
Heirloom, Non-Hybrid, Non-GMO seeds
  • Fresh Parisian Carrots - (Daucus carota)
  • Bunch of Parisian Carrots - (Daucus carota)
  • Freshly harvested Parisian Carrots - (Daucus carota)
  • Parisian Carrot seedlings - (Daucus carota)
  • Heirloom Parisian Carrot Seeds - (Daucus carota)

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Frequently bought together:


Parisian Carrot - Sweet Tasty Tidbits

Parisian carrots are highly prized among chefs for their natural “baby carrot” size and their bright flavors bursting with sweetness. As with most older varieties, the flavors are legendary - very much bigger than its size. 

Other names for this jewel are Paris Ball, Parisian Market, Tonda de Parigi - Italian for “round of Paris” carrots, Parisian Rondo, Round French, Round Paris Market, and Round Carrot. 

Similar in size and shape to a radish at 1-2” in diameter, they can grow larger in very loose and fertile soil. Home gardeners love them because they grow well in heavier clay soils thanks to their short roots and smaller tops, making them perfect for squeezing into almost any space in all sorts of gardens, from traditional in-ground, raised beds, to even small containers. 

If you’ve ever had gnarled, forked, or twisted carrots due to your soil, this is the carrot to grow! 

This 19th-century French heirloom is an early French “forcing” type that was introduced to American gardeners in 1861, immediately capturing attention and acclaim for their versatility. Not surprisingly, they are still very popular in France and can be found at most weekend markets artfully displayed with their tops still intact. 

Forcing carrots were developed so they would grow well in cold frames or unheated greenhouse conditions, back when agriculture was local and fresh produce was only available in-season.


Carrots originated in Europe and Central Asia. The first cultivated variety had branching purple roots and is believed to have been developed in Afghanistan. It migrated to the Mediterranean in the 14th century and then northwards. The orange varieties were developed in the Netherlands in the 17th century. 


Coarsely or finely grated carrots are eaten raw as a salad. They are one of the most widely used vegetables they are cut, sliced, diced, cooked, steamed or juiced. Carrots are included in soups and stews and used in sauces and stocks.

Harvest Tip

Give carrots a good twist when you pull them up so that the leaves do not break off in your hand, but once they are up, cut off the leaves right away. Carrot tops may look pretty, but they keep growing and draw moisture and nourishment out of the roots, leaving them limp, wrinkled and tasteless.

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