Caraway

Caraway (Carum carvi) is a biennial herb in the Apiaceae family, cultivated for its aromatic dried fruits — commonly called seeds — that have been used as a spice since the Stone Age. Plants produce feathery foliage in the first year and tall, hollow-stemmed flower stalks topped with white umbels in the second, reaching 50–70 cm at seed-set. It prefers an open, sunny position in well-drained soil and tolerates cold winters without protection in Nordic conditions. Both the seeds and young leaves are edible, and the roots can be used like parsnip.

Growing

Direct-sow seeds into their final position once soil is workable and has reached at least 5 °C. Sow 1–2 cm deep in rows or broadcast, then thin seedlings to 25 cm apart and 25 cm between rows. Caraway does not transplant well due to its taproot, so sow in situ. Germination takes 10–20 days. Plants will develop a leafy rosette in year one, then bolt, flower, and set seed in year two.

Care

Keep the bed weed-free during the first season when plants are small. Water during dry spells but avoid waterlogging — caraway is drought-tolerant once established. No feeding is required in reasonably fertile soil. Stake plants in exposed positions as they can reach 50–70 cm when in full flower and seed. Remove competing weeds by hand around the taproot to avoid damage.

Harvest

Harvest seed-heads when the fruits begin to turn brown but before they shatter and fall — the whole plant can still be green at this point. Cut the stems and hang them upside down over a cloth or tray in a warm, airy place so the seeds drop as they dry. Young leaves can be picked throughout the first growing season as needed. Roots can be lifted in late autumn of the first year.

In the kitchen

Use dried caraway seeds whole or lightly crushed in rye bread, sourdough, sauerkraut, sausages, cheese, and aquavit. Toast seeds briefly in a dry pan to intensify their warm, anise-like flavour before adding to cooked dishes. Young leaves add a mild carrot-parsley note to soups, stews, and salads. Boiled or roasted roots have a sweet, parsnip-like flavour.

Storing

Store dried seeds in an airtight glass jar away from light and heat; they keep their potency for up to 3 years. Fresh leaves can be refrigerated in a damp cloth for 3–5 days. Roots store for several weeks in a cool, dark, humid place or in a bag in the refrigerator crisper drawer.