Black Carrot
Pusa Asita Black Carrot is an heirloom variety from India that transforms the familiar carrot into something visually stunning and nutritionally extraordinary. The roots are so densely packed with anthocyanins, the dark purple pigments responsible for their nearly black color, that they rank among the world's richest plant-based sources of this potent antioxidant. Unlike standard orange carrots, these develop deeper color as they mature, reaching peak flavor and sweetness when harvested in fall or winter. They mature in 95-100 days and thrive in full sun, making them especially well-suited to southern gardens where they outperform conventional varieties in extreme heat.
Full Sun
Moderate
1-13
2in H x ?in W
Biennial
High
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What sets Pusa Asita apart is its extraordinary concentration of anthocyanins, making it potentially the world's richest plant-based source of this dark-pigmented antioxidant. The flavor is noticeably richer and sweeter than standard orange carrots, with a complexity that intensifies when left in the ground through cooler months. These carrots are heat-tolerant in ways most others simply aren't, yet they truly shine in fall and winter harvests when their color deepens and their taste reaches its peak. Growing them is an act of culinary adventure, you're cultivating something genuinely rare and nutrient-dense in a home garden context.
Pusa Asita Black Carrot is grown primarily for fresh consumption, where its striking appearance makes it a showstopper on the plate. The roots can be eaten raw in salads and slaws, where their deep color and superior flavor stand out dramatically against lighter vegetables, or roasted whole to intensify their natural sweetness. Their high anthocyanin content makes them especially valuable for juicing, smoothies, and other preparations where you're seeking both nutritional density and visual drama. The color has a tendency to bleed slightly when cooked, which cooks have learned to use creatively in sauces, beet-like dishes, and naturally pigmented preparations.
Direct sow seeds in loose, well-prepared soil once soil can be worked in spring, or in mid-to-late summer for a fall harvest. Sow seeds thinly and water gently to keep soil consistently moist until seedlings emerge.
Pusa Asita carrots are typically ready to harvest 95-100 days after sowing, but timing is flexible depending on desired size and flavor goals. The color will deepen noticeably as roots mature, so wait until they've developed their characteristic dark appearance for the most striking results. For the sweetest flavor, delay harvesting until after the first frost or through the fall and winter months, when cool temperatures convert starches to sugars and enhance the overall taste profile. Simply loosen the soil around each carrot with a fork and pull gently from the base of the green tops to harvest without breaking the root.
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“Pusa Asita originates from India, a region with a centuries-old tradition of cultivable diversity and ancient agricultural knowledge. This heirloom variety carries within it the accumulated wisdom of Indian seed savers and growers who recognized the unique potential of these deeply pigmented roots. The variety's name, Pusa, referencing the Indian Agricultural Research Institute, speaks to its deliberate development and preservation within institutional seed programs dedicated to maintaining genetic diversity. It represents a living bridge between traditional Indian agriculture and modern gardening, offering contemporary growers access to a carrot type that has been refined and selected over generations.”