A curious fact: carrot is the main and favorite vegetable in the UK. It is recognized as the primary root crop there, with local farms producing over 700,000 tons of this healthy and tasty vegetable annually. The total area planted with carrots reaches 9,000 hectares.
Each year, British farmers sow an incredible amount — 22 billion carrot seeds, which amounts to about 100 carrots per person in the country. Imagine: every day, each Briton consumes carrots for almost 3.5 months straight.
The British carrot market is significant economically, with sales value reaching around £290 million. It is one of the few vegetables not imported into the country at all. Supporting their own production, the British are eager to innovate — creating new dishes from carrot candies to carrot chips, from sauces to “baby” colorful carrots as snacks.
In the UK, carrots are harvested almost year-round thanks to cultivation in various natural climate zones across different regions and the use of different growing methods.
Early carrot varieties are sown in late autumn or very early spring and covered with plastic film, agrotextile, or other materials to protect them from rare frost. The harvest from such crops is collected from June to August, providing consumers with fresh produce during the summer.
Early carrots are sold in bunches and are known as “fresh carrot.” They hold an important place on local tables, often roasted whole in the oven with spices and sauces.
Varieties like Chantenay, Nantes, and others for mass harvesting are sown outdoors in spring and harvested from August until the first frosts. These carrots are frequently used for processing, canning, freezing, and winter storage.
Late carrot varieties are sown from April to early June, with harvesting taking place from December to May of the following year. For winter storage, these carrots are covered with straw using special machinery to protect the roots from temperature fluctuations and keep them in darkness during spring growth.
This rotation of sowing and harvesting allows for access to fresh carrots year-round in the UK, meeting consumer demand for this healthy and tasty crop. Storing carrots in the ground over winter helps avoid overloading storage facilities and saves time, effort, and costs during post-harvest storage.
Types of Carrots and Carrot-Based Products
After analyzing the carrot market, I was impressed by the variety of both fresh products and derivative foods and dishes made from carrots.
- Fresh young carrots sold in bunches cost about £1 and are considered the healthiest and tastiest! Brits love eating roasted young carrots! This dish is as popular as asparagus dishes.
2. Whole carrots sold by weight come pre-packaged in 500-gram or 1-kilogram packs — washed, excellent quality, fresh, crunchy. Organic carrots cost more.
3. Cut carrots (julienne, sticks, slices, rings, etc.) vary in price but are roughly £1 per kg. There is no price difference between whole and cut carrots, but the cut ones save time and effort. In the vegan and vegetarian sections, you can find “ready-to-eat” cut carrots, though they cost more: 150-200 grams for £2–2.50.
Salad mixes with cut carrots. These are ready for consumption, just add spices and dressings. Price: £1–1.5 per 400-600 gram pack.
Vegetable mixes for further cooking. Carrots combined with broccoli, cauliflower, parsnip, pumpkin, and other veggies cost between £1 and £2, depending on contents and weight.
6. Frozen carrots or frozen vegetable mixes with carrots cost between £1 and £2, with weights from 500 grams to 2 kilograms.
7. Canned carrots come in many varieties: slices, cubes, sticks, often mixed with other vegetables.
8. Canned carrot soups for long-term storage (1–1.5 years). Available as pure carrot puree or combined with other vegetables and ingredients. Found in the canned goods section. Approximate price: £1 per jar.
9. Fresh carrot soups with a short shelf life (5–7 days). Sold in ready meals sections. Due to the short shelf life, these soups often have good discounts and promotions. Price: from £1.50 per 500 ml.
10. Ready-to-eat carrot dishes. The variety is huge: mashed potatoes with carrots, carrot pies and cakes, baked carrot balls with spinach and parsley, and more.
I never thought Brits loved carrots so much or invented so many carrot dishes, but it’s not surprising: carrot is the number one vegetable in England. I’ll share recipes separately on how Brits cook carrots and more.
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