Caraway (Carum carvi) - 150 Seeds

Southern Seed Exchange

$1.85 $3.70

Caraway (Carum carvi) - 150 Seeds

•American grown seeds
•USDA Zones 4-10

Caraway, Carum carvi, is a member of the Apiaceae, or Umbelliferae family that includes celery, carrot, parsnips, fennel, parsley, and other fragrant flowering plants. It is a biennial herb best known for aromatic fruit that is called a seed, and used as a spice. Its flavor is distinctly pungent, with anise and licorice undertones, and has become synonymous with classic rye bread. And while its fruit is the main attraction, the similarly fragrant leaves as well as the roots are also edible. In the first year, it produces roots and foliage, and dies to the ground at season’s end. In the second, the foliage becomes bushy, tops out at two feet or more, and produces an “umbel” (think umbrella) arrangement of tiny pink or white florets that make up a flat-topped flower head. At season’s end, the florets wither, giving way to the fruit we refer to as seed.

Culinary Uses:
Caraway seeds are frequently used in baking. The seeds found in most types of rye and soda bread are caraway, and they are a traditional ingredient in British seed cake. Caraway seeds are also used in flavoring curries, soups, sausages, vegetables, and even liqueurs, such as the Scandinavian spirit aquavit.

Medicinal Uses:
Some people take caraway by mouth for digestive problems including heartburn, bloating, gas, loss of appetite, and mild spasms of the stomach and intestines. Caraway oil is also taken by mouth to help people cough up phlegm, improve control of urination, kill bacteria in the body, and relieve constipation.

Growing Instructions:
Sow shallowly, ¼" deep, about 1 seed per inch in rows 18" apart, in either early spring or fall; both plantings will bloom and produce seed in the second year. Thin to 4–8" apart. Cultivate well when young, as caraway does not compete well with weeds. Be especially careful to prevent injury to roots. Prefers full to partial sun and a rich, well-drained, sandy loam, but grows well in a variety of soils, including clay. Soil pH of 6–7.5.Harvest by pulling or cutting the plants as soon as the fruits begin to ripen to minimize shattering, which causes caraway to self-sow. Place harvested plants on a ground cloth or in a paper bag to avoid seed loss. Thresh and winnow to remove and clean the seeds. Dry to 10% moisture content, at temperatures no higher than 100°F/38°C.

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*All information is provided for educational purposes only.