Carum carvi seeds

Caraway (Carum carvi) is a culinary plant with finely divided foliage, primarily consumed for its aniseed and lemony flavoured seeds. Used since the Stone Age, this herbaceous plant can replace cumin in cooking. It is sown from May to September for harvest from July to September the following year.

Caraway is an herbaceous plant that grows spontaneously in cool regions or in the mountains. This aromatic plant belongs to the Apiaceae family and produces beautiful white umbel flowers.

Its use is very ancient, Carum carvi seeds have been found in the remains of meals dating back to the Stone Age. In cooking, caraway seeds are used to enhance cheeses and flavour red meats, charcuterie, and saucy dishes... The leaves are also edible and can be finely chopped like dill.  It is a plant that aids digestion.

Its flavour is strong, use it sparingly!

In the garden, Carum carvi enjoys the sun and prefers damp, neutral to limestone soils.

Harvest: as caraway is biennial, the seeds are only harvested in the second year, after flowering. Only the leaves can be harvested in the first year.

Storage: the seeds can be stored for quite a long time once dried. The leaves should be consumed immediately after harvest to fully enjoy their flavor.

Gardener's tip: to reduce watering, we recommend, starting from the end of May, mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil damp, also limits weed growth.