FoodFood InformationHerbs&Spice
CARAWAY (Carum carvi)
During its first year, caraway grows about 815 inches high and then reaches
about 2 feet in the second. In the second year, flat, umbrella like clusters
of greenish white flowers appear on the stems above the foliage and in midsummer
ripen into seeds-after which the plant dies. Foliage is delicate and lacy,
like that of carrots.
A native of southeastern Europe and western Asia, caraway has been in use
for thousands of years. Seeds which are believed to be caraway have been
found in ancient lake villages in Switzerland. Ancient Greeks prescribed
caraway seeds for bringing color back into the faces of girls with pale
complexions. The seeds were eaten by the Romans to relieve indigestion,
and its roots were cooked and eaten like carrots or turnips. Now, caraway
is used as a flavoring in Kummel and foods such as rye bread.
Start caraway from seeds sown in the fall or spring where they are to grow.
This herb thrives in well drained, neutral garden soil and full sun. In
cold climates, protect yearling plants with a mulch during the winter.
Harvest the seeds when they have ripened but before they fall to the ground.
They can be used to flavor pickles, cabbage, Brussels sprouts, cauliflower,
and rye bread; or serve them in the traditional old English manner-in a
small dish along with baked apples.