Carrots are one of the most popular root vegetables because they taste sweet, are crunchy, and are high in nutrients. However, carrots grow in a way that depends on the season, which affects when they are at their best. So when exactly are carrots in season?.
In this article, we’ll dig into the details on carrot seasons including tips on the optimal times for planting growing, and harvesting carrots based on your region. Let’s get growing!
Understanding Carrot Seasonality
Carrots can be found year-round in supermarkets, but their flavor and texture are far superior when grown and harvested in season. There are two main seasonal growing cycles for carrots in most regions:
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Spring: Carrots are planted as soon as the ground can be worked in early spring, around February to April depending on your climate. They are harvested around 60-80 days later in late spring/early summer, typically May to July.
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You plant a second crop of carrots in late summer to early fall, between August and October. These are at their best when it’s cooler in the fall and early winter, usually from October to December.
So while you can buy carrots any time of year, spring and fall are when you’ll find crunchy, sweet carrots at farmers markets and grocery stores. The exact planting and harvest times vary a bit depending on your climate zone and first/last frost dates, which we’ll break down next.
Planting and Harvesting Carrots by Growing Zone
If you live in the United States, your USDA Hardiness Zone will tell you when to plant and harvest carrots. This shows the weather in your area, including the temperature, rainfall, dates of frost, and length of the growing season.
Here are general guidelines for planting and harvesting carrots based on zone:
Zones 3-4
- Spring planting: April
- Spring harvest: June-July
- Fall planting: July
- Fall harvest: October-November
Zones 5-6
- Spring planting: March-April
- Spring harvest: May-June
- Fall planting: July-August
- Fall harvest: October-December
Zones 7-8
- Spring planting: February-March
- Spring harvest: April-May
- Fall planting: August-September
- Fall harvest: November-December
Zones 9-10
- Spring planting: January-February
- Spring harvest: March-April
- Fall planting: September-November
- Fall harvest: December-February
Within these guidelines, also consider your specific first and last frost dates, which indicate when your growing season starts and ends. Track planting dates and yield from season to season to determine the optimal timing for your microclimate.
Carrot Growth Stages from Seed to Harvest
Once planted, carrots take around 2-3 months to reach full size and maturity. Here’s an overview of carrot growth stages from seed to harvest:
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Germination: Seeds sprout above ground in 10-21 days.
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Leaf growth: Foliage fills out over the next 3-6 weeks.
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Root enlargement: The taproot begins rapidly expanding in size underground over 6-10 weeks.
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Maturity: Full-sized, orange carrots are ready for harvesting in 60-80 days total.
Faster-maturing varieties may be harvest-ready a few weeks earlier than 60 days. Mini and fingerling carrot varieties also take less time to mature compared to full-sized carrots.
Harvesting Carrots at Their Peak
Follow these tips for harvesting sweet, crisp carrots at the right time:
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Wait until roots reach full size for the variety. Measure shoulder diameter versus days to maturity.
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Loosen soil gently with a trowel before pulling up carrots.
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Twist off leaf tops, leaving 1 inch of stems attached.
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Pick promptly once mature. Flavor declines in oversized carrots.
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Harvest before heavy frosts or freezes for optimal texture.
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Check soil moisture weekly and water as needed for steady growth.
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Store freshly picked carrots in plastic bags in the fridge for 2-4 weeks.
With good timing on planting and harvesting, you can enjoy fresh carrots from your garden for months!
Buying Carrots In Season from Markets
If you can’t grow your own carrots, try to buy them from local farms when they’re in season:
- Spring carrots: May and June
- Fall carrots: October and November
While stores sell carrots year-round, locally-grown in-season carrots will provide superior flavor and texture. You may also find “wintered over” carrots in early spring that were grown in fall and cold-stored over winter.
Enjoying Carrots In and Out of Season
A few options for enjoying sweet, crunchy carrots during their off-season:
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Purchase extra in-season carrots to store in the fridge or root cellar.
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Preserve carrots through canning, pickling, freezing, or juicing.
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Check farmers markets for overwintered carrots in early spring.
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Opt for locally-grown, cold-stored carrots from climate-controlled barns when buying off-season.
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Use frozen or canned carrots in cooked dishes like soups, stews, and casseroles.
With some seasonal planning and preservation, you can enjoy fresh-tasting carrots all year long. I hope these tips help you maximize each carrot season for bountiful backyard harvests!
References https://snaped.fns.usda.gov/seasonal-produce-guide/carrots 2. https://www.sweetwater-organic.org/veggies/carrots/ 3. http://urbanext.illinois.edu/veggies/carrot.cfm 4. https://www.utahsown.org/ 5. https://extension.purdue.edu/foodlink/food.php?food=carrot
Ellen Serfustini, Extension Associate Professor
Guide Editors: Heidi LeBlanc and Debra Christofferson
Additional Editors: Marie Stosich, Gayla Johnson, Eileen Milligan
*This publication is a part of a series created by Create Better Health and Utah State Extension Employees. It has been reviewed and updated to include current evidence-based research and recommendations.
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Utah Local Fresh Season: June-October
Availability: Carrots are available year-round with the peak from October through April.
Eating: Carrots are delicious eaten fresh, thrown in your favorite salads, cooked, added to soups or stir‐fry, and made into carrot juice.
Selecting: Good quality carrots will be firm, smooth‐skinned, straight‐shaped, and well-colored. The deeper the orange color of the carrot, the higher the beta-carotene content. Carrots are available and in season all year long.
Avoid carrots that are wilting, soft, crooked, split, or growing thin hair‐like roots. People also don’t want ones that have big green spots on top, dark spots, or any kind of brown color.
Cleaning and Preparing: Wash carrots under running water, and scrub thoroughly with a vegetable brush. Although carrots lose some of their vitamins when peeled, dishes prepared with peeled carrots taste fresher and better.
Variety: There are many varieties of carrots, but the variety typically found in supermarkets is from 7–9 inches in length. Carrots are usually sold packaged in plastic bags. Baby carrots were once longer carrots that have been peeled, trimmed to 1‐1/2–2 inches in length, and packaged. True baby carrots are removed from the ground early and look like miniature carrots.
Storing: Carrots can be stored in your refrigerators crisper drawer for a few weeks if placed in a perforated plastic bag. Carrots are best stored between 32º‐50ºF in the crisper section of the refrigerator. Storing them in the refrigerator will preserve their flavor, texture, and beta‐carotene content. Do not store carrots with fruits. Fruits produce ethylene gas as they ripen. This gas will decrease the storage life of the carrots as well as other vegetables.
This is why it is best to store fruits and vegetables separately.
Most carrots are sold without the tops because they have been shown to draw moisture from the roots. Yet many people buy carrots with tops to ensure the product is fresh. However, to store carrots longer, remove the tops.
Cooking: Carrots can be cooked in a variety of ways including steamed, sautéed, roasted, and more.
- Carrots can be steamed in the microwave or a small pot. Fill the pot with two to three inches of water to steam. Put carrots that have been cut up in a steamer basket and steam them until they are soft. Carrots can also be steamed in a microwave. Fill a bowl that can go in the microwave with one to two inches of water. Close the lid and steam for two minutes or more, depending on how many carrots you are cooking.
- Sauté: Cut up carrots. Warm up a pan over medium-low heat and add one to two tablespoons of olive oil. Carrots can be sauteed with other vegetables.
- Peel and cut up the carrots. Toss them in one to two tablespoons of olive oil. Season with salt, pepper, and other seasonings. Place on a baking sheet and bake at 425 degrees F for 20 to 30 minutes. Carrots can be roasted with a variety of other vegetables.
Nutrition Highlights: Carrots have little saturated fat or cholesterol. They are an excellent source of dietary fiber, vitamin A, vitamin C, vitamin K, and potassium. They are also a good source of thiamin, niacin, vitamin B6, folate, and manganese.
Growing: Carrots germinate best in warm, moist soil. To assure the germination of successive plantings during the late spring and summer months, it may be necessary to supply water by sprinkling. In the summer, the little seedlings may need some shade to keep them from dying at the soil line. Young carrot seedlings are weak and grow slowly. It is essential to keep weeds under control for the first few weeks.
Preserving: Carrots can be canned and frozen (may need to be blanched first). Blanching slows or stops enzyme action which can cause loss of flavor, color, and texture.
Watch This BEFORE You Plant Carrots
FAQ
What months are carrots in season?
Availability: Carrots are available year-round with the peak from October through April. Eating: Carrots are delicious eaten fresh, thrown in your favorite salads, cooked, added to soups or stir‐fry, and made into carrot juice.
What is the season for carrots?
August-September is best time for sowing local (desi) varieties of carrots whereas October-November month is ideal for European varieties. Use row to row spacing of 45 cm and plant to plant spacing of 7. 5 cm.
What is the season availability of carrots?
Carrots are sold year-round, but that doesn’t mean they don’t have a season like ramps or asparagus. If you want to harvest carrots in the late spring, you plant them when the ground starts to soften in early spring, and if you want to harvest them in the fall, you plant them again in late summer.
When can I buy carrots?
But carrots do have a season. Carrots grow best in cool weather, so late spring and fall are the best times to buy the ones grown in your area.
How do you cook canned carrots?
1. To begin this recipe for canned carrots, heat up a small pot of water and add the carrots. 2 Prepare 3 pint jars. Put the lid(s) in a small pot of water and heat it until it barely bubbles. This will soften the sealing compound. 3 Peel carrots and trim to fit jars. Cut into thin sticks.
How to season boiled carrots?
Carrots: Choose firm, bright orange, and free from any blemishes or soft spots. You can also use baby carrots, but the cooking time will change. Olive oil: Seasoning them with oil is one of the healthiest methods, it gives nice taste to boiled carrots. Below are lots of ideas on how best to season carrots. Salt and black pepper: To taste.
Can you add butter to canned carrots?
Yes, you can add butter to canned carrots when heating them up. Butter helps to mask the canned flavor, improve the texture, and add a little salt. For a healthier alternative, try using extra virgin olive oil.