Shin Kuroda Carrot
Seed Count: Approx. 500 seeds
Days to Maturity: 75 Days
Description: The Shin Kuroda is a heat resistant carrot with unsurpassed mildly sweet flavor. It's roots are a deep orange, tapered, and stubby, growing to around 5-6 inches long. Plus, it's wide shoulders grow through heavier soils with ease. The Shin Kuroda is a popular Asian market variety that stores well, is great for juicing, canning, pickling, fresh eating, freezing, and tastes excellent in stir fries. This carrot can be grown as baby carrots, and tolerates a wide variety of climates and soils!
How To Grow
Sowing: Plant your seeds 2 inches apart and ⅛ to ¼ inch deep. Keep the soil moist, but do not allow the area above the seeds to become hard - this may prevent the seeds from germinating. Sow more seeds every 3-6 weeks for a continuous crop. When thinning, cut plants down. Don’t pull up the excess carrots or it may damage root systems of neighboring carrots.
Growing: When the seedlings reach 2" high, gently thin them to 2-4" apart, depending on desired carrot size. The farther apart they are, the bigger they will grow. Do not allow the soil to dry out. When the tops of the carrots begin to emerge from the soil, cover them with mulch to keep them tender. Keep weeds under control to prevent the young carrots from being stunted. For companion planting benefits, plant carrots with aromatic herbs or onions and garlic; this will repel the carrot fly and its maggots. Also avoid nitrogen heavy soils and fertilizers, or leafy tops and small roots will grow.
Harvesting: Begin gathering baby carrots when big enough to eat, to allow the remaining carrots to reach a larger size. To store carrots for the winter, twist off the tops but do not wash them. Layer them in damp sand or sawdust. In warmer climates, leave the carrots in the garden over winter topped with a thick layer of mulch. Use those carrot tops, they can be used to make pesto! To save seeds, during spring plantings, allow the top of the plant to flower; when they grow brown and dry, cut them off and allow them to fully dry. Clean to remove as much chaff as possible, then store in a cool, dry place for up to 3 years.