Doubs Yellow Carrot, also known as Jaune obtuse du Doubs, is an ancient variety originating from the Franche-Comté region of France. It is known for its elongated yellow roots and its sweet flesh. This carrot is noted for its exceptional storage capacity during the winter. Once considered mainly as a fodder plant, it is nowadays appreciated for its taste and its multiple uses in cooking. It is now available at Alchimia!
Doubs yellow carrot origins
Doubs yellow carrot is first mentioned in writings dating back to the end of the 19th century. In 1894, Johnson described it under the name ‘Yellow’, and in 1907, Vilmorin-Andrieux described it in detail. Originally from the Doubs region in Franche-Comté, this variety was cultivated for forage purposes before gaining popularity as a vegetable thanks to its mild, sweet taste. Its history illustrates the evolution of agricultural and culinary practices from mainly animal use to gastronomic appreciation.
Doubs yellow carrot cultivation
Sowing and planting:
- Period: From February to July
- Place: A sunny site with rich, well-drained soil kept cool
- Procedure: Sow seeds in rows spaced 25cm apart, cover with a thin layer of soil and weigh lightly. Germination takes 6-21 days at a temperature of 10-24°C
Cultivation tips:
- Thinning: Once the plants have three leaves, thin them to 5cm and then, a few weeks later, to 8cm
- Watering: Keep the soil moist until germination, then water regularly to encourage root development
- Protection: Mulch the soil to maintain freshness and protect the young shoots from slugs. Particular attention should be paid during the first three weeks to avoid deformation due to compressed soil or the presence of stones.
Beneficial associations: Carrots combine well with onion, rosemary, sage, sagebrush, mugwort, scorzonera, lettuce, tomato, radish, pea, bean, leek, spring onion and chives. These associations help reduce carrot fly infestations and attract beneficial secondary insects.
Harvest period: From June until first frost, approximately 130-150 days after sowing. The harvest can continue throughout the year if the plants are protected with mulch or if there is no frost.
After harvesting, let carrots dry out for a few days, cut off the tops and store in a protected place. Carrots can also be stored on the ground, under a layer of straw or leaves to protect them from frost. They also keep well grated and lacto-fermented.
Doubs yellow carrots, taste
Doubs yellow carrots are appreciated not only for their long shelf life but also for their sweet taste. Rich in vitamins A, B, C and E as well as beta-carotene, it promotes healing, cell regeneration and helps regulate intestinal transit. Composed of 90% water, it is versatile in the kitchen:
- Raw: Grated in salads for a crunchy texture and sweet taste.
- Cooked: Simmered, roasted, fried or steamed, it adds a natural sweetness to dishes.
In addition, Doubs yellow carrot is used in perfumery and aromatherapy thanks to its essential oil with regenerating and stimulating properties. Historically, it was also used as a colouring plant, butter and cheese colouring.
Doubs yellow carrot is a historical and versatile variety, as much appreciated for its nutritional qualities as for its various uses in cooking and traditional medicine.
