carrot

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. A biennial Eurasian plant (Daucus carota subsp. sativus) in the parsley family, widely cultivated as an annual for its edible taproot.
2. n. The usually tapering, elongate, fleshy orange root of this plant, eaten as a vegetable.
3. n. Queen Anne's lace.
4. n. A reward offered for desired behavior; an inducement: "The U.S. should use a moratorium on SDI development as a carrot to bring an acceptable offensive arms limitation” ( C. Peter Gall).

Century Dictionary and Cyclopedia

1. n. The common name of plants of the umbelliferous genus Daucus, the best-known species, D. Carota, yielding in cultivation the vegetable of the same name. It is a native of Europe and northern Asia, and was used as a vegetable in early times. The wild carrot is the same species growing spontaneously in the fields, where it becomes a noxious weed with a small and tough white root. The seeds are used as a diuretic and stimulant. The native carrot of Australia is D. brachiatus. See cut under Daucus.
2. n. The tap-root of Daucus Carota, cultivated for the table and for cattle. There are numerous varieties, differing much in size and shape. The grated root is used in poultices for ulcers, and the juice for the coloring of butter.
3. n. A solid round piece of rock, cut out in a hole made by a machine-drill: called in the United States, and often in England, a core.
4. n. plural Rolls of tobacco formed by placing the moist prepared leaves together in large handfuls, and winding about them grasses or strips of dry fibrous wood, thus partially consolidating the leaves, so that they require only to be ground, or rasped and sifted, to make the finest and purest snuff, called rappee.
5. n. plural [From the resemblance of color.] Yellowish-red hair on a human being.
6. Among furriers, to dress, as a pelt, by rubbing a preparation into it designed to preserve it from the ravages of insects.
7. To prepare, for felting purposes, plucked fur on skins by subjecting it to a solution of quicksilver and nitric acid or chlorid of mercury, and then drying it by exposure to the open air or by artificial heat, the former method of drying producing a whitish color (white carrot), and the latter method a yellowish color (yellow carrot).

Wiktionary

1. n. A vegetable with a nutritious, juicy, orange, sweet root, Daucus carota in the family Apiaceae.
2. n. A shade of orange similar to the flesh of carrots.
3. n. A motivational tool.

GNU Webster's 1913

1. n. (Bot.) An umbelliferous biennial plant (Daucus Carota), of many varieties.
2. n. The esculent root of cultivated varieties of the plant, usually spindle-shaped, and of a reddish yellow color.

WordNet 3.0

1. n. orange root; important source of carotene
2. n. deep orange edible root of the cultivated carrot plant
3. n. promise of reward as in
4. n. perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions