Price range: £2.25 through £3.00
Leaves and seeds used as garnish and flavouring. Height 60cm.
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Caraway
Carum carvi
Approx. 310-330 seeds per gram
Caraway has been grown since antiquity and has been evidenced in the remains of stone age meals. It is grown for root leaf and seed but mainly for the seed. It belongs to the Apiaceae/Umbelliferae family as is related to anise, cumin, dill and fennel. The leaf is fine and feathery. Caraway is biennial and will grow to 20cm or so in the first year and flower in the second, the tall slender stems reaching a height of around 60cm. The flowers are clusters of white umbels and the seeds are dark brown crescents and very aromatic.
How to grow:
The plant is delicate and fine and needs a sunny but sheltered spot or use mesh to give wind protection. Sow the seed direct into growing site into well prepared soil. Sow from April to June. Thin seedlings to 15cm apart. Caraway can also be planted in the autumn in mild areas. Keep the ground watered if necessary during germination and later if the weather is very dry. Pick the seed heads in late summer and hang them upside down catching the seed on some paper or in paper bags tied around the seed heads. Sieve the seed to remove the husks and store in an airtight container out of the light.
Pests and diseases:
Caraway is easy to grow and does not suffer from any particular pests or diseases.
How to use:
The young leaves can be used in salads or soups. If you want to try the root dig it in the second year when it has got a bit bigger. Scrub or peel and boil like parsnips. Serve with butter or white sauce. The plants are primarily grown for the seeds. They go with baked onions, potatoes, cabbage and cauliflower and root vegetables. They are used in rye bread, cakes, biscuits and with apples. You can chew a few seeds to freshen breath and aid digestion.