These carrots taste as good as they look: delicate and sweet. And, as they’re daintier than hearty winter carrots, they cook faster. Roast, steam, boil or just eat raw. And a little tip: to keep them in top shape for longer, it’s best to cut the green tops off (they're great blitzed into a pesto or scattered into a salad) and store them in the fridge separate from the carrot.
Country of Origin - Ireland