Herbs in Our Garden

Caraway (Carum carvi)

Caraway usually grows as a biennial, making leaves the first year and then flowering and dying the second year. Occasionally just to trick us, it may act an annual, producing leaves and flowers in the same growing season. It grows as 6- to 8-inch-wide clumps of feathery bright green leaves resembling carrot foliage. Flat topped lacy clusters of tiny white to pale pink blooms sit atop 1-to-2-foot stems in spring and early summer.

Like most herbs, it grows best in well-drained garden soil in a sunny location. Transplanting is difficult as it grows from a long taproot. For best results sow seeds directly in early spring or in fall for an earlier harvest the following year. Once they emerge, they require little care and will readily self-sow at seed head maturity

Pick young tender leaves for fresh use, or harvest and dry seed heads to store for later use. Caraway planted around fruit trees attracts beneficial insects and helps pest control. Fresh leaves give added flavor to soups and salads. Ground seeds give a tangy flavor to breads, cakes, potatoes, and cabbage. It gives a licorice-like punch to foods.

Caraway is native to southern Europe, Asia, and India and has been used to flavor food for at least 5,000 years. According to the famous 17th century herbalist Nicholas Culpeper, a poultice made from powdered caraway seeds would make bruises disappear.