This popular heirloom variety was said to have developed in France in 1829, but it more likely occurred in the late 19th century. The tender roots of the Rouge Demi-Longue de Chantenay Carrot are a beautiful deep orange and have an exquisite flavor. Also called Red-Cored Chantenay for the brilliant scarlet color of its core, it is considered superb for canning, freezing, or eating fresh.

Direct sow seeds in early spring, 3-4 weeks before last frost, and in fall. Carrots grow best in a loose, sandy loam with consistent moisture and good drainage. The Chantenay does well in all soil types, even clay. Approximately 115-120 seeds per packet.