Sunlight: Choose a location that receives full sun for at least 6-8 hours a day.

Soil: Prefers well-drained, loose, and sandy or loamy soil with a pH between 6.0 and 6.8. Remove any stones or debris that might obstruct the growth of the roots. Amend the soil with compost or well-rotted manure to enhance fertility and drainage.

When to Plant: Carrots are a cool-season crop that can be planted in early spring and late summer. Sow seeds directly in the garden 2-3 weeks before the last expected frost date in spring, and 10-12 weeks before the first expected frost date in fall.

Direct Sowing: Sow seeds 1/4 inch deep and 1 inch apart in rows spaced 12-18 inches apart. Thin seedlings to stand 2 inches apart once they are a few inches tall to allow enough space for the roots to develop.

Watering: Keep the soil consistently moist but not waterlogged. Water carrots regularly, especially during dry periods, to ensure even moisture. Mulch around the plants to retain soil moisture and suppress weeds.

Fertilization: Carrots benefit from moderate feeding. Apply a balanced fertilizer or compost at planting time. Avoid over-fertilizing, as excessive nitrogen can lead to lush foliage at the expense of root development.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of the carrots.

Thinning: Thin seedlings to 2 inches apart to prevent overcrowding and allow proper root development. Thinning should be done carefully to avoid disturbing the remaining plants.

Pest and Disease Management: Carrots can be susceptible to pests such as carrot flies, aphids, and nematodes. Use row covers to protect young plants and organic pest control methods like neem oil or insecticidal soap if necessary. Ensure good air circulation to prevent fungal diseases such as powdery mildew and root rot.

When to Harvest: Little Fingers Carrots are typically ready to harvest 55-65 days after planting. Harvest when the roots are about 3-4 inches long and 1/2 inch in diameter for the best flavor and tenderness.

How to Harvest: Gently loosen the soil around the roots with a garden fork or trowel, then pull the carrots out by the tops. Be careful not to damage the roots during harvesting.

Storing Fresh Carrots: Freshly harvested carrots can be stored in the refrigerator for up to 2 weeks. Remove the greens and store the roots in a plastic bag or container to retain moisture.

Culinary Uses: Little Fingers Carrots are perfect for snacking, salads, and cooking. They can be eaten raw, roasted, steamed, or used in soups and stews. Their sweet flavor and tender texture make them a versatile addition to many dishes.