| The
seeds of this annual/biennial have been used for over
5,000 years for flavoring food and for the caraminative
effect. The seeds are also aromatic and can be used in
potpourris. Zones 6 – 10. Full sun, fertile and light
garden soil. A thick taproot makes transplanting difficult.
Height 1 – 2 feet, glossy, fine dissected foliage resembling
the carrot plant, slender, branching stem, 2 narrow brown
seeds grow in each capsule, which bursts when ripe. Early
summer of the second year if sown in fall, late summer
if spring sown, white or pink flowers in numbers on stalks.
Caraway is susceptible to many of the same pests and diseases
as carrots, so it may be best to keep these two crops
on separate side of the garden. Watch for pests in dried,
stored seeds. Snip tender leaves in spring and use fresh
in salads, soups and stews. After blooming, cut plants
when seeds are brown and almost loose, and then hang them
upside down in paper bags to dry. Collect seeds and dry
a few more days in the sun, store in a tightly sealed
container. The roots can be cooked
in the same manner as any other root vegetable. Excessive
pruning during the first year weakens the plant. Caraway
is a good companion to peas; caraway does not grow well
next to fennel. The tiny flowers attract a multitude of
insects, including predatory wasps and other beneficials. |
