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Sea Carrot

Daucus carota gummifer

Please keep in mind that it is illegal to uproot a plant without the landowner's consent and care should be taken at all times not to damage wild plants. Wild plants should never be picked for pleasure and some plants are protected by law.
For more information please download the BSBI Code of Conduct PDF document.


Plant Profile

Flowering Months:
Apiaceae (Carrot)
Life Cycle:
Maximum Size:
75 centimetres tall
Fields, gardens, grassland, roadsides, sand dunes, sea cliffs, seaside.

White, 5 petals
Small white flowers, appearing inside saucer-shaped umbels. The bracts are long and branching.
Cup-shaped fruit.
The hairy leaves are dull green, darker and more fleshy than that of Wild Carrot (Daucus carota). Sea Carrot is also a stouter plant than the similar looking Wild Carrot. Unlike Wild Carrot, it is only found on the coast.
Other Names:
Queen Anne's Lace, Wild Carrot.
Frequency (UK):

Similar Species

Other Information


Daucus carota gummifer, also known as wild carrot or queen anne's lace, is a subspecies of Daucus carota, which is a species of flowering plant in the carrot family. Daucus carota gummifer is native to Europe and Asia, and is widely cultivated for its edible roots, which are known as carrots. The plant is known for its small, white or pink flowers and hairy leaves. It grows well in well-drained soil and is often found in gardens, fields, and along roadsides. Daucus carota gummifer is a biennial plant, meaning it takes two years to complete its life cycle. In the first year, the plant produces a rosette of leaves, and in the second year it produces a tall stem with flowers and seeds. The roots of Daucus carota gummifer are edible and are commonly eaten raw or cooked. The plant is also used in traditional medicine to treat a variety of ailments.


Sea Carrot: A Rare and Nutritious Wild Vegetable

Sea Carrot, also known as Daucus carota gummifer, is a rare and nutritious wild vegetable that grows along the coastline in Europe and Asia. This plant is a member of the carrot family and is known for its unique flavor and medicinal properties.

The sea carrot has a distinctive appearance, with long, feathery leaves and delicate white or pink flowers. The root is edible and has a crisp texture and a slightly sweet and earthy flavor. It can be eaten raw in salads, pickled, or cooked in a variety of dishes.

Not only is sea carrot delicious, it is also incredibly nutritious. It is a good source of vitamins A and C, potassium, and calcium. It also contains a variety of other nutrients, including antioxidants, which help to protect the body against damage from free radicals.

In addition to its nutritional benefits, sea carrot has a long history of use in traditional medicine. It has been used to treat a variety of conditions, including digestive problems, respiratory issues, and skin disorders. Some people also use sea carrot to boost their immune system and improve their overall health.

Despite its many benefits, sea carrot is a relatively unknown vegetable, even among those who live near its natural habitat. This is partly due to its delicate flavor, which can be overwhelmed by other ingredients in a dish. To get the full flavor of sea carrot, it is best enjoyed on its own or in simple recipes that allow its unique taste to shine through.

Harvesting Sea Carrot

Harvesting sea carrot can be a bit of a challenge, as it grows in sandy and rocky shorelines and can be difficult to access. However, if you are able to locate a patch of sea carrots, they can be harvested by hand by gently digging up the roots. It is important to only take what you need and leave enough of the plant behind to continue growing.

When harvesting sea carrots, it is best to choose young, tender roots, as they have the most flavor and tenderness. If you are harvesting a large quantity, it is important to do so sustainably, taking care not to damage the surrounding vegetation or disturb the local ecosystem.

Cooking with Sea Carrot

Sea carrot can be used in a variety of dishes, both sweet and savory. Its crisp texture and sweet, earthy flavor make it a great addition to salads and slaws. It can also be pickled and used as a condiment, or cooked in a variety of dishes, such as soups and stews.

When cooking with sea carrot, it is best to use it in dishes that highlight its delicate flavor. For example, it can be roasted with other root vegetables and served with a simple vinaigrette, or it can be used in a creamy soup with potatoes and leeks.

In addition to its culinary uses, sea carrot can also be used to make natural dyes. Its roots contain a red pigment that can be used to color wool and other natural fibers.

Sea carrot is a versatile and nutritious vegetable that is well worth seeking out. Whether you are using it in the kitchen, for medicinal purposes, or for natural dyeing, this unique and flavorful plant is sure to add something special to your life.

Conservation of Sea Carrot

While sea carrot is a nutritious and flavorful vegetable, it is also a threatened species in many areas. The decline in sea carrot populations is due to a variety of factors, including habitat loss, climate change, and over-harvesting.

To help protect this valuable plant, it is important to practice sustainable harvesting techniques and only take what you need. Additionally, efforts should be made to protect and preserve the habitats where sea carrot grows, including shorelines, dunes, and salt marshes.

One way to support the conservation of sea carrot is by planting it in your own garden. Sea carrot can be grown in well-drained soil in full sun or partial shade. It is a hardy plant that is well adapted to coastal conditions and can be a great addition to any garden.

In conclusion, sea carrot is a valuable and threatened species that deserves our protection and preservation. By practicing sustainable harvesting techniques, protecting its habitats, and planting it in our own gardens, we can help to ensure that this unique and nutritious vegetable remains a part of our world for generations to come.

Distribution Map

Reproduced by kind permission of the BSBI.

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