Carum carvi
Family: Apiaceae

Caraway has been used since Biblical times, both as a flavoring and as a medicine. Originally from northern and central Europe and Asia, it later became naturalized in North America. It is a thick-rooted biennial, with feathery leaves, rather like parsley, and clusters of white, summer flowers. It grows to 60 cm (24 in). When ripe, the fruit of the caraway plant splits into two small, dark brown, crescent-shaped, aromatic seeds. Most parts of the plant are edible. Caraway seeds have a pleasant, spicy taste and are used in cakes, breads and cheeses, as well as in curries, pickles, and meat and fish dishes. The aromatic oil contained in the seed aids digestion and is still sometimes used as a breath sweetener. It is also used as a flavoring in liqueurs. The roots can be boiled and served with white sauce or butter, and the young leaves can be used in green salads and to garnish vegetables, such as marrow, zucchini and spinach.

Cultivation

Any well-drained, ordinary garden soil will suit this plant, but it does need a sheltered, sunny position. Sow seed direct into shallow holes 15 cm (6 in) apart, with 20 cm (8 in) between rows. Sow in spring to reap seed the following summer. To encourage continuous growth, give plenty of water during dry periods and apply a complete fertilizer alongside the plants. Weed control is important. Before the seeds drop from the flowering heads, cut off all the heads and dry them in a shady place. When the seeds begin to autumn away easily from the heads, shake out the seeds, separate them from the debris and store in an air-tight container well away from the light.

Climate

Zone 3.