The facing page states that "the root can be cooked and eaten." When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots.
Some close relatives of the carrot are still grown for their leaves and seeds, such as parsley, cilantro, coriander, fennel, anise, dill and cumin.
The first mention of the root in classical sources is from the 1st century; The plant is depicted and described in the Eastern Roman Juliana Anicia Codex, a 6th-century AD Constantinopolitan copy of the Greek physician Dioscorides' 1st-century pharmacopoeia of herbs and medicines, De Materia Medica.
The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China.
Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
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Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia.
The plant probably originated in Persia and was originally cultivated for its leaves and seeds.
Three different types of carrots are depicted, and the text states that "the root can be cooked and eaten".