Finely devided feathery leaves with small white pink flowers. The Caraway seeds is a dominant spice and is used in savory dishes.
H: 60cm W:spread 30cm. 12cm, 17cm.
In the garden:
•Biennial, Evergreen, Frost hardy.
±60 cm; Spread: ±30 cm.
•Full sun; Well drained, composted soil.
•Fresh leaves harvested in spring are the most palatable,
•Roots are lifted in the second autumn.
•Vegetables: Plant with Peas,
•Do not plant with: Fennel.
Fresh Caraway leaves have a parsley-dill flavour and taste pleasant in:
•Salads and Soups.
Use Caraway seeds with:
•Vegetable and fruit dishes, Curries, Stews, Sauerkraut,
•Add to Cabbage water to reduce cooking smells,
•Pork, Goose, Sausages,
•Breads, Rye bread, Cakes, Biscuits, Apple pie, Baked apples and cheese.
Caraway roots :
•Steamed or boiled and eaten as a vegetable.
Caraway may be beneficial in the following cases:
•Seed infusion encourages productive coughing, bronchitis,
•As a gargle for laryngitis.
•All parts of the plant improve digestion,
•Seeds are often chewed after heavy meals to relieve wind and bloating, reduces gastrointestinal spasms, colic, hiatus hernia, stomach ulcer, diarrhoea.
•All parts of the plant are beneficial for kidney function,
•Seed for painful menses, reduces uterine spasms, to stimulate flow of breast milk,
Preparation and dosage:
• Infuse 1-2 teaspoons Caraway seed to a cup of boiling water, for 10 minutes.
• Drink 1/2 a cup three times per day,