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Caraway
Caraway
Carum carvi
Umbelliferae family Language and mythology Caraway is indigenous to all parts of Europe and may be native to parts of Asia, India, and North Africa. Its properties were recognized by the ancient Egyptians and early Greeks and Romans. Popular in the Middle Ages and in Shakespeare's day, it was said to prevent lovers from straying and was a favorite ingredient in love potions. Caraway seed cake is a tradition in England. Description The plant has hollow, furrowed, branched stems and a long tap root. The small white or yellow flowers have compound umbels with rays of equal length. The finely cut, bi- or tripinnate leaves are about 6 to 10 inches long. The upper leaves are on a sheathlike petiole. The dark brown fruit is oblong and flattened with two seeds each and five pale ridges. Plant type and hardiness Biennial; hardiness zones 3 to 4. Height and width Height 24 to 36 inches; width 8 inches. Light and soil Full sun to light shade; light, dry soil with a pH of 6.4. Pests and disease None noted. Cultivation Sow seeds in spring or in autumn if the climate is mild. Plant in a sunny, sheltered site in shallow drills about 8 inches apart. When the seedlings are 3 inches high, thin to 6 inches apart. Seedlings do not transplant well. Companion planting Caraway and fennel hinder each other's growth and should not be planted together. Caraway improves heavy soils by loosening the soil. Propagation method Seeds or cuttings. Bloom time and color May to June; white or yellow. Harvesting Harvest the grayish brown seeds when they are mature, about one month after flowering. Dry them on paper towel or plates in a shady area. Expose seeds to the sun, allowing them to completely dry out. Store in an airtight container when the seeds fall from the shriveled flower heads. Sieve to remove any unwanted pieces of plant. The roots should be harvested when young for culinary use. Herbal uses Culinary and medicinal.
The seeds are used to flavor breads, cakes, biscuits, boiled or baked onions, potato dishes, baked fruit, cream cheese, soups, and stews. They also may be sprinkled into the pot when steaming turnips, beet roots, parsnips, carrots, cabbage, and cauliflower. The leaves are used in salads, soups, and stews and with spinach and zucchini. The roots can be boiled and eaten like parsnips with melted butter or white sauce. The plant can be grown indoors in a sunny place. Caraway is said to have some medicinal qualities. Garden notes Since our plants were set out very late in the season, they did not reach maturity or bloom. We did notice, however, that these were the first plants that the rabbit ate. They were sheered off completely, whereas most other plants were untouched or only slightly eaten by our little friend.
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