Why Do Supermarket ‘Organic’ Carrots Last Longer Than Mine? A Mystery for the Ages 🥕🕵️♂️
- hello856902
- Jun 15
- 2 min read
So I have grown carrots. Real, honest, gritty little root soldiers. I washed them, admired them, then proudly shoved them in my fridge. Two days later? They were floppy, sad, and looked like they’d been emotionally wounded.
Meanwhile, the organic carrots from the supermarket? They sit there smugly for weeks like, “Oh no rush, we’re immortal.”
What’s the secret??
Are they dipped in unicorn tears?
Did they sign a pact with the refrigerator gods?
Are they actually plastic decoys from the future?
Well, turns out the answer is a lot less magical and a bit more... science-y (and mildly suspicious). Supermarket carrots—yes, even organic ones—often get:🥕 Washed in chlorinated water to kill microbes.🥕 Packaged in plastic bags to keep moisture in.🥕 Stored in cold chain refrigeration from harvest to shelf.🥕 And sometimes, lightly waxed—basically a veggie spa treatment.
Meanwhile, my homegrown carrots? No chlorine, no plastic, no spa—just me and a hose.
They died faster because they were real and exposed to life, like tiny root poets who burn out young. 🧑🌾💔
Honestly, at this point I’m convinced my garden carrots were just drama queens.“Oh no, someone looked at me too hard—better shrivel up!” 🙄
Supermarket carrots are like, “We’ve survived forklifts, factory lights, and Brenda in aisle 7. We are forged in chaos. We will outlast civilization.”
I guess the only truly organic thing about my carrots was their commitment to dying naturally and fast. 🫡 I really must start growing them again someday but for now, Purton Organics supply mine and yes, they go limp super quick (a good sign!) unless I put them in an air tight container straight away!
