3 Worst Rated Carrots
in the World

The cultivation of Carota Novella di Ispica began in the 1950s in Syracuse, but later the production spread to the neighboring province of Ragusa, particularly around the town of Ispica, where this variety of carrots is grown even today. They are obtained by cultivating the Daucus carota subspecies Sativus Arcangeli, while the varieties used are derived from the Nantes semi-long carrot group and their hybrids. The Ispica carrots ripen quite early and reach their full market maturity from as early as the end of February up to the beginning of June. Because of its delicate flavor, and a fresh herbal aroma, Carota Novella di Ispica is best enjoyed raw, in salads or various crudité platters, but it is widely used in cooking as well.Expand

Fertőd vidéki sárgarépa is a Hungarian carrot variety originating from the Győr-Moson-Sopron County in Hungary’s Western Transdanubia region. The carrots are cylindrical in shape and the root is bright red, smooth, unbranched, and long, without any cracks. The flavor is slightly sweet and intense, making it different from most of the other carrot varieties. The soil on which these carrots grow is deep-layered, loose, and fresh, allowing the vegetables to grow smooth and deep roots. The region has abundant sunshine from spring to autumn, and the sunshine promotes sugar formation, which is the reason why these carrots have a unique and sweet flavor.Expand

Lammefjordsgulerod is a variety of carrot unique for its very high carotene and sugar content. It is extremely smooth and crisp and has low chances of discoloration when washed. The carrots are produced in the Lammefjord area in Odsherred on Zealand in Denmark, on a seabed that has a layer of silt, giving the vegetables their unique characteristics and a taste that comes from millenniums of deposits of dead plants, shells and animals in the seabed. After the harvest, which is done by hand, the carrots are washed and packed under strict quality controls and sold depending on their length, short, medium or large, and their age - young, medium or late carrots. They can be eaten either raw or cooked and make an excellent addition to salads, various cooked dishes or cakes.Expand