Caraway

Caraway (Carum carvi) is a biennial in the carrot family, grown chiefly for its curved, ridged seeds, which carry a distinctive warm, slightly anise-like flavor most associated with rye bread. The feathery foliage and white umbel flowers closely resemble its relatives dill and fennel.

Growing Caraway

As a biennial, caraway grows a low rosette of leaves its first year, then sends up flower stalks and sets seed in its second summer before the plant dies. It's direct-sown since it resents transplanting, thanks to a long taproot much like its dill and fennel relatives. Once the seed heads turn brown, they can be cut and dried, releasing the ripe seed with a gentle rub.

Culinary Uses

Caraway seeds are the signature flavor of traditional rye bread and are also common in sauerkraut, goulash, and some cheeses across German, Scandinavian, and Central European cooking. The root, less commonly used, can be cooked and eaten much like a parsnip.