Caraway Seed

Caraway seed, which comes from the caraway herb (Carum Carvi) has one of the oldest histories of all the herbs.

It's been found in meals left behind in dwellings from the stone age.

Egyptians included it in the supplies packed in the tombs of their pharaohs.

Caraway which is also known as Meridian Fennel, or Persian Cumin, is a annual or biennial plant in the Apiaceae family.

This herb is native to western Asia, Europe, and Northern Africa.

Description

Caraway is a annual or biennial. The annuals grow to about 2 feet; biennials to 8 inches in he first year, to 2 feet in the second year. This herb will grow in zones 3 to 9.

Flowers: Flat, Queen-Anne's-lace-like umbells of tiny white flowers that bloom in late summer. Biennial cultivars bloom in their second year.

Leaves: The ferny green leaves resemble those of carrots. Biennials die back under severe cold during the winter but sprout again the second spring.

Flavor and fragrance: Caraway seed and roots have a sharp, spicy taste and fragrance, while the leaves taste like dill leaves.

How To Grow

When to plant: Sow the seeds in the garden as soon as the soil can be worked in spring.

Where to plant: Caraway prefers full sun but will tolerate partial shade in southern regions.

Soil and fertility: Caraway prefers sandy, well-drained, slightly dry soils; however, the plant will suffer if the surface of the soil dries out below the first inch or so. Scratch about a 1/2 inch of compost into the first couple of inches of soil before planting.

Plant spacing: Space the plants about 6 to 8 inches apart.

Pests: Aphids and carrot weevils

Diseases: Crown rot

Harvesting

When to harvest: Harvest the leaves anytime after the plant is 5 to 6 inches tall. Harvest the seeds when they are ripe. Gather both the seeds and leaves only when they are completely dry. You'll want to harvest the roots in the fall.

How to harvest: Cut the leaf stems at their base or strip off from the cut stems. When the seed heads begin ripening, enclose them in a paper sack or in a swatch of floating row cover material to catch the seeds that might fall, and then cut off the entire seed head.

Uses

Cooking: You can use fresh leaves in soups, stews, and salads and as a garnish. The seeds are great in breads, salad dressings, and German and Scandinavian dishes. The flavor also compliments cabbage, beets, potatoes, beans, cheeses, eggs, and meats. Steam the roots and eat them like parsnips.

Medicinal: A mild infusion made by steeping crushed caraway seed in water or milk may be used as a tonic for digestive issues.