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Caraway

Carum carvi

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Caraway is an easy to grow, low maintenance biennial. The leaves, fruits, flowers and root is edible and can be eaten in a variety of ways - raw, ground, whole, cooked, dried or boiled. It also has medicinal properties that help prevent bloating, cramping and flatulence. It is a remedy for colds and congestion, treat disorders such as rheumatism, eye infections and toothaches.

Planning

Difficulty
Easy
Flowering time
Spring, Summer
Fruiting time
Summer, Autumn

Harvesting

Harvest fruits, used as seeds in late summer when they turn a rich brown and begin to dry. Harvest leaves in the first or second year for salads. Dig up roots in the plant's second autumn and use as a root vegetable. Cut off the flowers, let them dry in a paper bag and then shake the bag to remove the caraway spice.

Propagation

Seed
Sow seeds 5 mm deep in Spring/Autumn, 20-30 cm apart. Germination is slow and sporadic. Resow yearly for consistent production.
Cuttings
Make cuttings from new growth in summer or autumn.

Special features

Pot plant
Caraway has a taproot and does not grow very well in a container shallower than 20 cm.

Geography

Origin
Western Asia, Europe, and North Africa
Natural climate
Temperate

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Loam, Sand
Soil PH preference
Neutral
Frost hardiness
Tender

Uses

Medicinal
Caraway help to prevent bloating, cramping and flatulence. It is a remedy for colds and congestion, treat disorders such as rheumatism, eye infections and toothaches.
Edible
Roots, leaves, flowers, and fruits. The roots can be cooked like a vegetable; the leaves can be eaten raw, dried or cooked; and the fruits have a pungent, anise-like flavor.
Notes
Culinary, medicinal, essential oils, teas

Personality

Family
Apiaceae
Flower colour
White or pink
Scent
Mild

Problems

Caraway has few pest or disease problems but may be bothered by parsley caterpillar. Caterpillars can be picked off the plant by hand.

Companion plants

Peas

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