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Organic Danvers Carrot Seeds

Deep orange roots

Daucus carota
Tried and true American heirloom with conical root shape.
Developed in 1871 in Massachusetts, Danvers carrots are deep orange. They average about 6-8" long, but can reach 10" in deep, loose, rock-free soil. Excellent keeper.
Product ID# CA0059 , Certified Organic by NOFA-NY LLC

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Price From: $3.50
Quick Facts
Days to Germination 10 to 14 days
Days to Maturity 70 days
Planting Depth ¼ inch
Spacing in Row 2 inches
Spacing Between Rows 12 inches
Height at Maturity 4 to 8 inches
Width at Maturity 2 inches
Detailed Product Info

Tried and true American heirloom. One of the best home garden carrots. The traceable history of the carrot spans 5000 years. Evidence has been dug up that this relative of wildflower Queen Anne's lace originated in Afghanistan. The modern carrot came into being thanks to the efforts of the French and Dutch. The Danvers carrot was developed in 1871 in Massachusetts. Danvers Carrots are deep orange, and often on the short side--about six to eight inches long--though they can get up to about 10 inches long in deep, loose, rock-free soil. The roots are broad at the top and tapered.

Growing Instructions

Direct sow from mid-April until early August in friable, fertile, deeply worked soil. Choose your least weedy soil for carrots, as they are tricky to cultivate when young; carrots can take 10 days to germinate, and can be quickly choked about by weeds. Thin young carrots seedlings to 2" apart, then thin baby carrots by pulling out every other carrot, allowing the remaining carrots to grow to full size. While good carrots can be grown in any soil, they only grow to supermarket size in loose and deep soils without too many rocks. (Even if strangely shaped or undersized, their flavor and crunch is superior to store-bought.) Fall carrots can be stored in plastic bags in the refrigerator or in a root cellar for months. Do not store fresh carrots with the tops on, they draw water and nutrients from the roots. Rather, remove the tops after harvesting and use to flavor soup stock.