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PRONOUNCED:
KAR-um KAR-vee
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Soil: Deeply worked, fertile, light soil. |
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Description: Biennial. A slender, feathery plant with a thick, tapering root like that of a parsnip which makes transplanting difficult. The leaves resemble those of the carrot in shape but tend to droop more. The flowers, in umbellifer clusters, are white tinged with pink but it takes two years for caraway to mature and bear flowers. It needs well-drained soil and plenty of sun for the best flavor. |
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In The Garden: It is most effective when grown in a large clump. It does not attract much attention in the garden until the lacy flowers begin blooming. It dislikes growing near fennel or wormwood but is a good companion for most plants, especially those that are shallow-rooted. The flowers attract parasitic wasps to the garden, which prey on aphids and so help to reduce populations of insect pests. It thrives in all but the most humid warm regions and does best from fall-sown seeds. |
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Cultivation/propagation: The oval seeds are pointed at each end and are very dark brown. Sow seeds shallowly outdoors as early as the soil can be deeply worked, or indoors in peat pots. Germination is 10 - 14 days. Thin to 6- to 12-inches. In the fall take cuttings from new growth, or sow seeds outdoors for early spring plants. Do not allow the seeds to dry out.
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Harvesting: Snip tender leaves in spring and use fresh in salads, soups and stews. After blooming cut the whole plant down to soil level when seed are brown and almost loose, then hang the plant upside down in paper bags to dry. Collect seeds and dry a few more days. Store in an airtight container.
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Culinary Uses: The seeds have a spicy flavor and are used as a flavoring in crackers, ice creams, confectionery and bread, especially in Norway and Sweden. Caraway seeds are an important addition to sauerkraut and other cabbage dishes, a custom possibly begun because caraway helps digestion. Long-term cooking makes it bitter, so add no more than 30 minutes before the dish is done. The leaves, which are less spicy than the seed, may be used in salads and soups, the seeds in baked goods, dumplings, cream cheese and meat dishes such as goulash and pork casserole. The roots can be boiled as a vegetable and served with a white sauce. The seed is often chewed after a meal in order to sweeten the breath and also to relieve heartburn after a rich meal. It is an essential ingredient of the liqueur kümmel. It can be made into a cordial by infusing one ounce of seeds in cold water for 6 hours and strained.
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Medicinal and Folklore: Caraway's history goes back at least 5000 years to the Mesolithic Era, as evidenced by the fossilized seeds discovered in an old campsite. The ancient Arabs gave it the name karawya. The seed was so revered by the 6th century Persians "They paid the taxes with bags full of that most wanted coin - karawya." The story of Persia's King Khosru (died in 579) relates that he offered his favorite wife 10% of the taxes to buy jewelry. When she checked a bag, she was enraged to find not gold, but caraway seeds. The king assured her that they were worth more than gold since they could cure illness. Women of the 1300s smoothed out rough skin and wrinkles and tone their muscles, and discreetly sipped a caraway cordial. It has a long history of use as a household remedy especially in the treatment of digestive complaints where its antispasmodic action soothes the digestive tract and its carminative action relieves bloating caused by wind and improves the appetite. It is often added to laxative medicines to prevent griping. In more recent times, it is used mostly to improve the taste of children's medicine. It is used to ease stomach cramping, flatulence, diverticulitis, menstrual pain and labor pains. It also stimulates the flow of breast milk. In combination with other herbs, it eases a cough and soothes sore throats and laryngitis (use as a gargle). The seed is used in Tibetan medicine where it is considered to have an acrid taste and a healing potency. It is also used to treat failing vision and loss of appetite. An essential oil from the seed is used in perfumery, for scenting soap, as a parasiticide etc.
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