Developed in France during the late 1880s and named for its shape. Short roots are 5-6” long and 3-4” wide and can weigh up to 1 pound. This carrot might be tiny, but its crisp, sweet flavor makes it the perfect juicing carrot. This variety is very adaptable and thrives in either heavy or shallow soils. Oxheart stores very well and can be frozen to add to soups and stews. Full sun. 90 days. Carrots require well-drained soils, with a pH range of 6.0-6.8. Deep, loose, and fertile sandy loams and peat soils with good moisture-holding capacity grow the straightest and smoothest roots. Carrots may be dug any time after they reach their desired size. Generally, the best harvest period lasts about 3 weeks (longer in cool, fall weather), after which time the roots may crack or the taste and appearance may decline. Carrots store best at 32°F (0°C) and 98% relative humidity. Photo and text courtesy of A.P.Whaley Seed.
Carrot ‘Oxheart’
Description
Developed in France during the late 1880s and named for its shape. Short roots are 5-6” long and 3-4” wide and can weigh up to 1 pound. This carrot might be tiny, but its crisp, sweet flavor makes it the perfect juicing carrot. This variety is very adaptable and thrives in either heavy or shallow soils. Oxheart stores very well and can be frozen to add to soups and stews. Full sun. 90 days. Carrots require well-drained soils, with a pH range of 6.0-6.8. Deep, loose, and fertile sandy loams and peat soils with good moisture-holding capacity grow the straightest and smoothest roots. Carrots may be dug any time after they reach their desired size. Generally, the best harvest period lasts about 3 weeks (longer in cool, fall weather), after which time the roots may crack or the taste and appearance may decline. Carrots store best at 32°F (0°C) and 98% relative humidity. Photo and text courtesy of A.P.Whaley Seed.
