Background

Native to western Asia, Europe and North Africa, this herb has been used for centuries in cooking and medicine. Although it is best known for its spicy seeds, Caraway taproot and foliage can also be used in the kitchen. This biennial herb is part of the Apiacaea family, which includes fennel and dill. If you are looking to attract beneficial insects to your garden, it is a good choice. Ancient Egyptians used it in their burial ceremonies and in the Middle Ages it was used in “love potions.” Caraway also helps stop chickens from wandering. More modernly, it is used as a digestive aid, to help alleviate gas and to treat colic in infants. 

Uses

Caraway seeds can be added to breads, used to season potatoes, sausages and cabbages as well as soups and curries. It is sometimes used in cheeses like Gouda and Havarti. The root can be boiled and eaten, similarly to a parsnip. As with the seeds, leaves can be added to soups and salads. When consumed it can help with IBS and reduce bloating and indigestion. As it is anti-inflammatory and antibiotic, there is evidence that points to its helping with stomach ulcers.  Do not consume in large doses or over long periods of time or it may affect the kidneys and liver. 

Planting and Care

It is best to sow seeds directly into the ground in the early spring or fall. Sow them 1/4 to 1/2 inch deep in well-drained, nutrient rich soil where they can get full sun. Thin or plant seedlings 8 to 12 inches apart.  Be patient with them, as they take 2 to 3 weeks to germinate. For the first year, keep them evenly watered. Once they are established, they can withstand some drought. Lightly fertilize early on in the season and mulch with straw or organic material for the winter.

Harvest and Storage

In the first year, harvest the young leaves, but wait until the second year to harvest seeds. You must wait until the entire flower head fades to brown. Then you can cut the whole seed head and hang it upside down in a paper bag to catch the seeds as they dry and fall off.  If you want to harvest the taproot, wait until the late autumn of the second year. Store seeds in an airtight jar away from heat and light. The seeds can keep for 1 to 2 years. You can store fresh leaves in a plastic bag in the refrigerator for up to two weeks or freeze them in ice cube trays with water or oil. Keep dried leaves out of light and in an airtight container.