Caraway

📖 About This Plant

Caraway (Carum carvi) is a biennial herb grown primarily for its aromatic seeds — the distinctive, anise-like spice that flavors rye bread, sauerkraut, European cheeses, and the liqueur Kümmel. In its first year, caraway produces a rosette of feathery, carrot-like foliage; in its second year it shoots up to 3 feet, produces white umbel flowers, and sets seed. Hardy in zones 3–9, it's one of the few biennial herbs commonly grown in temperate gardens. The seeds are harvested when they turn brown and dry on the plant. Young caraway leaves have a mild, parsley-like flavor and are edible in salads, while the roots are edible as a root vegetable similar to parsnip, making every part of the plant useful.

📊 Quick Facts

📅 When to Plant in Your Area

🌱 Care Tips

Sow caraway seeds directly in the garden in early fall (zones 5–9) or early spring in cold climates, as they need a cold period for proper development. Plant 1/4 inch deep in full sun in well-drained, fertile soil, thinning to 8–12 inches apart. Keep consistently moist in the first year while the rosette establishes. In the second year, support the tall flowering stalks with stakes. Harvest seeds when they turn from green to brown — usually July through August. Cut the entire seed head into a paper bag when most seeds are brown; hang upside down for 2 weeks to fully dry and allow remaining seeds to fall. Store seeds in an airtight container away from light. The taproots are best harvested in fall of the first year before the plant flowers in year two.

🤝 Companion Plants

These plants grow well alongside Caraway:

🌿 Related Herb

More herb that grow in similar conditions:

❓ Frequently Asked Questions