Gajar, Carrot, Kyoto Red

Similar to North India's famous "Lal Gajar," Kyoto Red carrots are a striking deep red heirloom carrot from Japan. Kyoto Red brings color, sweetness, and cultural connection to your Indian kitchen garden. This variety produces long, smooth, tapered roots with a rich scarlet exterior and rosy pink core. Beautiful both raw and cooked. Its sweet, slightly earthy flavor intensifies when roasted or juiced, making it perfect for winter dishes, sweets, and salads.

This is an ideal red carrot to make gajar halwa, pickles, and winter sabzis. Grown in California’s cool-season climate, it thrives in the same conditions as traditional red carrots of Delhi and Punjab.

Why Grow Kyoto Red Carrot

• Vibrant red roots ideal for Indian winter recipes like gajar halwa

• Naturally sweet and aromatic; excellent for juicing and roasting

• Performs beautifully in cool-season California gardens

• Adds color and nutrition to your plate — rich in antioxidants and lycopene

Growing Information

• Plant Type: Cool-season root crop

• Sun: Full sun (at least 6 hours daily)

• Soil: Loose, well-drained, sandy or loamy soil free of stones

• Sow Depth: ¼ inch

• Spacing: Thin to 2 inches apart

• Row Spacing: 8–12 inches

• Germination: 10–20 days

• Days to Harvest: 75–90 days

Seed Starting Tips

Direct sow outdoors once daytime highs are below 80°F and soil can be kept consistently moist. Carrots prefer deep, loose soil—avoid compacted or rocky beds. Keep the surface evenly damp during germination, which can take up to three weeks. Thin seedlings early to allow full root development. For smooth, straight roots, grow in raised beds or deep containers.

In the Indian Kitchen

Perfect for sweet winter treats like gajar ka halwa, carrot kheer, and salads. Its rich red color holds beautifully when cooked, and its mild sweetness pairs well with spices like cardamom, cinnamon, and ghee.