How to Grow and Use Caraway

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Carum carvi is a hardy biennial. They are easily raised from seed, this should either be sown in situ, or into cell trays or modules as the plants resent disturbance once the tap root begins to form. A well drained, sunny position is best but the plants cope well with heavy soils. Plants can grow up to three feet tall in good conditions. Both the blue-green feathery leaves and white flowers have a delicate appearance, making them useful in flower borders as well as a herb garden. It looks like a classy cow

The aromatic seeds should be harvested as soon as they’re ripe as they fall easily from the flower heads. It is probably best to cut the whole heads as soon as seed begins to turn brown and then hang them upside down above a suitable container. They have a warm spicy flavour that’s been popular since Elizabethan times and is still delicious in cakes and bread (seed cakes are a popular traditional use for caraway seeds) They’re also good in soups, stews and savoury rice dishes. Other uses are to flavour baked apples or liqueurs such as kummel and schnapps

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The seeds were traditionally given to children during long church services to help keep them quiet. Today they are sometimes chewed as a natural breath sweetener. They can also be made into comfits, by dipping first in egg white, then sugar before being left to harden.

Caraway seeds, either chewed whole or crushed and made into an infusion are said to aid digestive discomfort and flatulence. Extract of caraway is often added to laxatives to help reduce griping pains. Gargling with a warm infusion may soothe an inflamed throat.

Both the roots and leaves can also be eaten. The mild eaves taste a little like dill and are a decorative addition to salads and the roots can be cooked as an alternative to parsnips. I’m not keen on parsnips, so haven’t personally tried that, but can easily believe they would provide the same sweet flavour and rich aroma.