Similar to : A great many other umbellifers, apart from certain unique characteristics itemised below.

Many similarities to: Sea Carrot, but that is stouter and stockier, usually with an umbel that is almost globed, where the bracts under the umbel are wider, the fruits do not curl up into a ball but are flat instead, has darker-green leaves and only grows near the sea.

Wild Carrot has three sub-species:

• Wild Carrot (Daucus carota)
• Wild Carrot (Daucus carota subsp. carota)
• Sea Carrot (Daucus carota subsp. gummifer)
• Carrot (Daucus carota subsp. sativus)

In the very centre of the umbel of flowers lies a single but small pink or red flower set amongst all the white ones (but Sea Carrot also has this feature).

Distinguishing Feature : Once the flower umbel has flowered, the whole umbel curves upwards and inwards upon itself into a tight ball of stems and fruits. Sea Carrot does not do this.

When its leaves are crushed it smells pungent.

Although the outer petals of the outer flowers in the umbel have larger petals, so too do a number of other umbellifers, so this feature alone is in-sufficient for identification.

The roots, just like garden carrots, are rich in carotene and vitamin-C.

Carotene, an orange dye, can be obtained from the roots. Carotene is present in, and responsible for, the colour of a number of other vegetables, including tomatoes and beetroot, but in the case of the latter two, is not the only dye present, and in the case of beetroot is not even the dominant dye. Carotene comes in two main forms, beta-carotene and alpha-carotene, although other forms exist. It is a good anti-oxidant.

Vitamin A is also produced within the roots of carrots, at first glance being half of carotene, but closer inspection reveals an extra two carbon atoms in the chain (which unlike carotene, is not conjugated along its entire length) plus a terminal hydroxyl group.

Carotene has an important role in photosynthesis.

POLYACETYLENES IN CARROT A neurotoxic polyacetylene called Carotatoxin is found in Wild Carrot at a concentration of 2mg/kg weight, and is similar to other polyacetylides Cicutoxin and Oenthotoxin which also have 17 carbon atoms and which are found in some other Umbellifers (Apiaceae). It is also to be found in cultivated carrots, but is not normally a problem for consumers (and in any case, it is likely that the amount of polyacetylides in cultivated carrots has been bred to be lower than that found in Wild Carrot. It has been demonstrated that the polyacetylenes present contribute to the bitter taste of carrots. Besides Carotatoxin, four other polyacetylenes occur widely in Apiaceae and Araliaceae species; being Falcarindiol, AcetylFalcarindiol Falcarinol, and Falcarinolone, all of which are present in Carrots (and Wild Carrot).

Myristicin, a phenylpropanoid, is also present in Carrots, Parsley and Dill but occurs in much larger amounts in Nutmeg. It is a naturally occurring insecticide and aracicide and also has anti-cholinergic effects discernible when raw Nutmeg is eaten. It is chemically similar to Dillapiole which is found in Dill and Fennel.

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