Caraway | Caraway Seeds

From the family Umbelliferae

Caraway is a native of Southern Europe, Asia and India and thrives in all but the most humid warm regions of the world. It is commercially and horticultural cultivated on a wide scale, especially in Germany and Holland.

Both the common and species names stem directly from the ancient Arabic word for the seed, 'karawya', which was used in medicines and as a flavoring by the ancient Egyptians. In fact fossilized caraway seeds have been discovered at Mesolithic sites, so this herb has been used for at least 5,000 years. It has also been found in the remains of Stone Age meals, Egyptian tombs and ancient caravan stops along the Silk Road.

Caraway probably did not come into use in Europe until the 13th century, but it made a lasting impact. In the 16th century when Shakespeare, in Henry IV, gave Falstaff a pippin apple and a dish of caraways, his audience could relate to the dish, for caraway had become a traditional finish to an Elizabethan feast. Its popularity was further enhanced 250 or so years later when Queen Victoria married Prince Albert, who made it clear that he shared his countrymen's particular predilection for the seed in an era celebrated in England by the caraway seed cake.

No herb as ancient goes without magical properties of course, and caraway was reputed to ward off witches and also to prevent lovers from straying, a propensity with a wide application - it kept a man's doves, pigeons and poultry steadfast too!

Species

Carum carvi

Caraway

Hardy biennial. Ht in first year 20cm (Sin), second year 60cm (24in); spread 30cm (12in). Flower white/pinkish in tiny umbellate clusters in early summer. Leaves feathery, light green, similar to carrot. Pale thick tapering root comparable to parsnip but smaller, this plant is not particularly decorative.

Cultivation

Propagation

Seed

Easily grown; best sown outdoors in early autumn when the seed is fresh. Preferred situation full sun or a little shade, any reasonable, well-drained soil for an acceptable flavor it must have full sun.

If growing caraway as a root crop, sow in rows and treat the plants like vegetables. Thin to 20cm (Sin) and keep weed free. These plants will be ready for a seed harvest the following summer; the roots will be ready in their second autumn. Caraway perpetuates itself by self-sowing and can, with a little control, maintain the cycle.

If you want to sow in spring, do it either direct in the garden into shallow drills after the soil has warmed, or into prepared plug trays to minimize harmful disturbance to its tap root when potting up. Cover with Perlite. Pot up when seedlings are large enough to handle and transplant in the early autumn.

Pests and Diseases

Caraway occasionally suffers from carrot root fly. The grubs of these pests tunnel into the roots. The only organic way to get rid of them is to pull up the plants and bin them.

Maintenance

Spring: Weed well around autumn sown voting plants. Sow seed.

Slimmer: Pick flowers and leaves.

Autumn: Cut seed heads. Dig up 2nd-year plants. Sow seeds.

Winter: Does not need much protection unless it gets very cold.

Garden Cultivation

Prepare the garden seedbed well. The soil should be fertile, free draining and free of weeds, not least because it is all too easy to mistake a young caraway-plant for a weed in its early growing stage. Thin plants when well established to a distance of 20cm (Sin).

Harvest

Harvest the seeds in summer by cutting the seed heads just before the first seeds fall. Hang them with a paper bag tied over the seed head or over a tray in an airy place. It was once common practice to scald the freshly collected seed to rid it of insects and then dry it in the sun before storing. This is not necessary. Simply store in an airtight container. Gather fresh leaves when young for use in salads. They are not really worth drying. Dig up roots in second autumn as a food crop.

Container growing

Caraway really is not suitable for growing in pots.

Culinary

When you see caraway mentioned in a recipe it is usually the seed that is required. Caraway seed cake was one of the staples of the Victorian tea table. Nowadays caraway is more widely used in cooking, and in savories as well as sweet dishes. The strong and distinctive flavor is also considered a spice. It is frequently added to sauerkraut, and the German liqueur, Kummel, contains its oil along with cumin.

Sprinkle over rich meats, goose, Hungarian beef stew - as an aid to digestion. Add to cabbage water to reduce cooking smells. Add to apple pies, biscuits, baked apples and cheese.

Serve in a mixed dish of seeds at the end of an Indian meal both to sweeten the breath and aid digestion.

Caraway root can be cooked as a vegetable, and its young leaves chopped into salads and soups.

Cheese and Caraway Potatoes

Serves 4

4 large potatoes

100gm/4oz/1 cup grated

Gruyere cheese

2 teaspoons caraway seeds

Scrub but do not peel the potatoes. Cut them in half length-wise. Wrap in a boat of greaseproof foil and sprinkle each half with some of the grated cheese and a little caraway. Pre-heat the oven to 180°C/350°F/Gas Mark 4 and cook for 35-45 minutes, or until the potatoes are soft.

Medicinal

The fresh leaves, roots and seeds have digestive properties.

Chew seeds raw or infuse them to sharpen appetites before a meal, as well as to aid digestion, sweeten the breath, and relieve flatulence after the meal. Safe for children.

An infusion can be made from 3 teaspoons of crushed seeds with 'A cup of water.

Other uses

Pigeon fanciers claim that tame pigeons will never stray if there is baked caraway dough in their coot.