Carrot King Midas - Renee&
Carrot King Midas - Renee&
Carrot King Midas - Renee&
Carrot King Midas - Renee&
Carrot King Midas - Renee&
Carrot King Midas - Renee&
Carrot King Midas - Renee&
Carrot King Midas - Renee&

Carrot King Midas - Renee's Garden

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Daucus carota subsp. sativus

Strike it rich with these long, handsome, sweet carrots. A favorite in the Imperator hybrid class, King Midas offers large size and rich, fully developed carrot flavor. The vigorous roots grow steadily into smooth, nearly coreless 8 to 9 inch beauties, slightly tapered with pointed tips. The well-filled carrots have the deep orange flesh that indicates an especially high level of health enhancing beta-carotene. Slice them into abundant crunchy carrot stick snacks or fat carrot “coins” to lightly steam, sauté or stirfry.

Seed Count: Approx. 500 / Weight: 750 mg 

Plant In

Sun/Shade

Planting Depth

Space Seeds

Days to Germinate

Days to Harvest

March - June
July - Aug.

Full Sun

1/4 inch

1/2 inch

10 - 20 days

Approx. 68 - 75
Start Seeds Outdoors In spring once danger of hard frost is past, sow seeds in full sun in finely-worked, fertile soil. Sow 1/4 in. deep and 1/2 in. apart in rows 8 in. apart, or broadcast thinly in beds and cover lightly. Keep seed bed evenly moist as carrots can be slow to germinate, emerging over 10 to 21 days. If first sowing comes up unevenly, replant right away as seedlings catch up quickly. Thin young carrots several times so seedlings are about 2 to 3 in. apart and have room to size up.

Growing Notes: Carrots like well worked soil and need consistent moisture to grow well. If your soil dries out fast, cover seedbed with floating row covers to help retain moisture during the germination period and water right through it. Keep carrots well weeded throughout the growing season. Plant again 3 months before first expected fall frost for a late crop.

Harvest and Use: Let carrots size up to at least 6 - 8 in. long before pulling for best sweet flavor. Eat them raw, sliced up as tasty fresh snacks, sautéed, steamed or braised. Set off their flavor with fresh lemon or orange juice and a sprinkling of minced herbs like fresh mint or thyme or glaze with a little honey, ginger or cinnamon. Wonderful in colorful stir-fries all season long. 

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