They are short, stout carrots with orange-red coloured cores with rich orange flesh. The root surface is smooth and free from large eyes and side rootlets.
The delicious flesh flavour is described as “crisp and sweet” with a earthy taste.
The carrots can be eaten cooked or raw with taste being described as crisp and sweet.
Grown mainly in Kent and Surrey. They were also worn as a decoration in ladies’ hats in 19th century.