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. All carrots can be eaten root to tip, with the leaves often added to salads.