The adaptability of carrots allows them to be served in an endless array of recipes. Carrots blend well with savory and sweet flavors in appetizers, side dishes, soups and desserts. Even in unlikely combinations such as Spiced Braised Carrots with Olives and Mint, you'll love their flavor. When blended with herbs and chicken broth, carrots can turn a basic stock into irresistible Cream of Carrot Soup. They even add their crunch to sushi in Shrimp Maki.

Carrot trivia: Cooked carrots are better for you than raw ones. Cooking unleashes more of their beta carotene.

Selection tips: For best flavor, choose medium-size, straight carrots that are relatively uniform in size; large, crooked ones are usually old. The freshest carrots have greens attached. Look for bright orange carrots because the brighter the orange, the more beta carotene there is.

Storage: Refrigerate unwashed carrots in a plastic bag for up to 10 days. Remove the inedible green tops before storing.

Peak growing season: Carrots are available year-round.

Health benefits: Carrots may look mild mannered, but they are truly power veggies. They are loaded with antioxidants -- namely beta carotene and vitamin A which promote good vision and maintain healthy skin. They also contain phenolic acids, phytochemicals show to have reduced the risk of cancer. Recent reports also show that diets rich in lutien and carotenoids like beta carotene may reduce a woman's risk of developing breast cancer in premenopausal years.

Nutritional info: One medium raw carrot provides: 31 calories, 2.2 grams of fiber, 0.7 grams of protein, a trace of fat, 25 milligrams sodium, and no cholesterol.