We usually associate carrots with their vibrant orange colour, but there are also yellow, white, red, purple and black cultivated varieties. The original wild variety was native to southwestern Asian and Europe, and today's cultivars can grow up to a metre in height, and flower in the summertime.

Across the world, this vegetable is celebrated in traditional cultures through regional cuisine. In Germany they are served as a side dish with beer, and in France they are prepared with a glaze to serve alongside meat. Because this vegetable is naturally sweet, it's also used to make puddings. In India, for example, it is combined with milk and saffron to make a jelly. In Croatia, it is baked with walnuts, flour, sugar and spices to make a cake that very much resembles the classic Western version with cream-cheese topping.

This is a truly versatile ingredient that deserves a place in every cook's kitchen. Carrot recipes are only limited by your imagination. There are many amazing options when it comes to using this vegetable, so here are some of the best ways to enjoy carrots:

• As crunchy crudités with your favourite hummus dip for a healthy snack on the go
• Create a vibrant orange soup with carrots, vegetable stock, onions and fresh coriander
• Pickle them with cabbage to make a delicious and extremely nutritious sauerkraut, or try your hand at kimchi
• Add grated carrot to fresh salads for a delicious crunch and sweet, earthy flavour
• Pureed carrots are a tasty and nutritious option for an early baby weaning food