Caraway – Carum Carvi

During the excavation of Neolithic sites in Europe, caraway seeds were found. The Romans, Greeks and the Egyptians were no strangers to this herb. In Tudor times caraway was popular and used in the baking of cakes and breads, the seeds were sugared and served as a side dish.

Caraway is a biennial herb growing from 18inches to 2ft tall (60cm), with umbrella shaped white or pink flowers and feathery leaves. The flowers only appear in its second year and then followed by its fruits (seeds). Propagate in the spring from seed in a well drained soil and in a sunny position.

Caraway Seeds

Medicinal

An infusion of seeds can relieve digestive disorders and flatulence; it has also been known to treat those suffering from irritable bowel syndrome. Caraway medicinal properties are anaesthetic, antibacterial a muscle relaxant and it is even used to strengthen the urinary organs. The essential oils are used to help the skin and decrease bruising. Caraway seeds can also be chewed as breath sweeteners.
The oils are also used to fragrance soaps, lotions and also used in perfume.

Culinary

Use caraway seeds when baking bread, sprinkle over the top just before baking, add the seeds to cakes, baked fruits, chutneys and pickles, they will all benefit from the flavour given from the seeds. The root of this herb can also be used, roast as you would just like any other vegetable. Try adding the leaves to stews and soups. Caraway works especially well with pork. Recipes

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