caraway

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Caraway
Species: Carum carvi
Family: Umbelliferae

Uses Caraway seeds are the main part of the herb that is used, although the entire plant is edible. Caraway seeds taste similar to anise, with a hint of dill. The main use for caraway seeds is in rye bread.

Description Caraway is a biennial. The first year, the plant produces carrot-like leaves, and grows about 2 feet tall. The leaves die back during the winter, leaving the parsnip-like tuber to produce the next year's leaves and flowers. The flowers are on tall stems in an umbrella formation (hence the family name, Umbelliferae).

History Caraway has been cultivated for thousands of years -- the seeds have been found in Mesopotamian remains at least 5000 years old. Hungarian herdsmen used the seeds to flavor their goulash, Germans flavored pork with it, and the Swedish put the seeds in bread.

Growing Sow the seeds in early spring (or in early fall in mild winter areas). Plant it in rows about 3 feet apart, and thin the plants to about 8 inches apart. The soil should be well-drained and loose -- use plenty of organic matter if you've got heavy soil. Mulch the roots in winter if your soil freezes. Harvest the seeds the second year, as soon as they start to turn brown. If you'd like to try the roots, it's best to harvest those (like carrots) at the end of the first summer.

Recipes

Caraway Species: *Carum carvi* Family: Umbelliferae
*Uses*	Caraway seeds are the main part of the herb that is used, although the entire plant is edible. Caraway seeds taste similar to anise, with a hint of dill. The main use for caraway seeds is in rye bread.
*Description*	Caraway is a biennial. The first year, the plant produces carrot-like leaves, and grows about 2 feet tall. The leaves die back during the winter, leaving the parsnip-like tuber to produce the next year's leaves and flowers. The flowers are on tall stems in an umbrella formation (hence the family name, Umbelliferae).
*History*	Caraway has been cultivated for thousands of years -- the seeds have been found in Mesopotamian remains at least 5000 years old. Hungarian herdsmen used the seeds to flavor their goulash, Germans flavored pork with it, and the Swedish put the seeds in bread.
*Growing*	Sow the seeds in early spring (or in early fall in mild winter areas). Plant it in rows about 3 feet apart, and thin the plants to about 8 inches apart. The soil should be well-drained and loose -- use plenty of organic matter if you've got heavy soil. Mulch the roots in winter if your soil freezes. Harvest the seeds the second year, as soon as they start to turn brown. If you'd like to try the roots, it's best to harvest those (like carrots) at the end of the first summer.
*Recipes*