The first spring carrots in May have a uniquely sweet flavour. They should be eaten as soon as possible as that flavour soon dissipates. Carrots, like other root vegetables that stay in the soil, have a far superior flavour if grown organically. When choosing carrots, look for those with bright leafy tops, which indicate how fresh the carrots are. Spring carrots should be cleaned but not peeled as most of their flavour is in the skin. Cut the greens off, leaving about a centimetre of stalk, and trim off the hairy tip.