DIP PURPLE

Dip Purple carrot is a mid-season hybrid with a unique deep purple coloration of the roots, making this variety particularly attractive for both culinary use and decorative purposes. The roots have a dense oval shape, covered with deep black ink anthocyanin, giving them a rich purple color with reddish hues, especially noticeable on the inner side of the fruits. The flesh is juicy and fleshy, with gelatinous juice in the seed chambers, and has a pleasant sweet taste without acidity, making the carrot universal for fresh consumption as well as whole-fruit canning thanks to the thick skin that prevents cracking during storage.

The variety is characterized by high yield and resistance to diseases, which allows obtaining a stable crop under various weather conditions. Plants are tall, reaching about 1.5 meters in open ground, with racemes containing an average of 7-9 fruits weighing from 120 to 150 grams, while the fruits of the upper racemes can be larger. For cultivation, it is recommended to sow seeds at the end of April – beginning of May to a depth of 1.5-2 cm, followed by thinning to 5-8 cm between plants and 30-40 cm between rows. Light, well-cultivated slightly acidic soils with a deep plow layer are preferable. Care includes loosening the interrow spaces, moderate watering and treatment against carrot fly, as well as application of complex mineral fertilizers, avoiding fresh organic.

Harvesting begins in mid-September and continues until October, while selective harvesting in July-August is possible. The variety is suitable for a relatively short storage period, which should be taken into account when planning use. Thanks to its decorative coloration and taste qualities, Dip Purple carrot is excellent for preparing side dishes, salads and natural food colorants, as well as for canning, retaining an attractive appearance and high quality of fruits.