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|Botanical name||Daucus carota|
|Days to maturity||85-90|
|Root||White with green shoulder|
|Recipes||Recipes with Belgian White|
|Farming guide||Belgian White farming guide|
|Gallery||Pictures of Belgian White|
Belgian White is a carrot.
Belgian White was first introduced in 1839, by Henri Vilmorin, and was originally prefered over the orange carrot.
It is unknown where Belgian White originally is from, however Belgium or France are very likely.
Belgian White is a western carrot.
Belgian White has long, white roots. They have a sharp end, with light-green shoulders.
Belgian White has a mild flavor. It has a tender texture and is almost coreless.
Due to its mild flavor, Belgian White is great for vegetable soups and nearly all dishes with carrots.
There is no known variations of Belgian White.