Carrots are a member of the Apiaceae (formerly called Unbelliferae) family, which also includes celery, anise, dill, and cilantro. They are a biennial crop, producing their taproot the first year, and, if left to grow, would flower, set seed and die the second year. Although most all the carrots marketed in the United States today are orange, other colors such as red, yellow, or purple can occasionally be found in various fresh, frozen, and juice products.
Carrots are primarily consumed fresh and are the 7th most consumed fresh vegetable in the U.S. Consumption of fresh carrots peaked in 1997 at 14.1 pounds per person and since then has dropped off and settled into a stable amount of approximately 8.5 pounds per person in 2014 (Vegetable and Melon Outlook, 2015). In contrast, consumption of frozen carrots averaged .7 pounds per person.