Altrincham Carrot

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The Altrincham or Altringham Carrot, known also as the Superb Carrot or the Green topped Carrot, is an old British vegetable. It is said to have originated in Cheshire, North West England, in the early nineteenth century. The first official records date back to 1842, when it was listed in Carter’s Catalogue. In 1876, D. Guiheneuf described it in The Garden as “an English variety, readily distinguished from any other. It is said to have originated about 60 years ago in Altrincham, a village in the vicinity of Chester.”

The Altrincham Carrot is a long and thin carrot, about fourteen inches in length and around two inches in diameter. It has slender bright-red roots, the top of which grows above the ground for about two inches, and usually remains green, which is why the variety is sometimes called Green Topped carrot. It is seldom regular and smooth. Its crunchy and mild-flavoured flesh makes it perfect for the table and the Altrincham is said to be a good field-carrot, though less productive than more common varieties. Once widely eaten, nowadays it is nearly forgotten. It is cultivated by small local producers or in private gardens.

The Altrincham Carrot can be eaten raw or added to cooked dishes, broths and sauces. It can be preserved with salt and vinegar to be served as a condiment.

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