The carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist.It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Pilot Falcon fountain pen with Noodler’s Black Ink and Holbein watercolors in a Stillman and Birn sketchbook.