Carum carvi, commonly known as Caraway, is a biennial herb in the parsley family prized for its aromatic seeds used in baking, cooking, and traditional remedies. Native to Europe and western Asia, it has been cultivated for centuries for both culinary and medicinal purposes.

This upright plant grows to about 45–60 cm tall in its first year, forming a rosette of feathery, finely divided leaves. In the second year, it produces a flowering stalk topped with delicate white umbels and then sets crescent-shaped brown seeds that are rich in essential oils and flavor.

Carum carvi prefers full sun and well-drained soil. It thrives in cool climates and is ideal for herb gardens, edible borders, or permaculture beds. Both the leaves and roots are edible, but it is the seeds that are most commonly harvested and used in rye bread, cheeses, sauerkraut, and spice blends.

Caraway is not only flavorful but also known for its digestive benefits, making it a valuable addition to both the garden and the kitchen.

Can I grow Caraway from seeds?

Yes, Caraway is best grown from seeds. Direct sow in spring or fall, as it does not transplant well. Seeds germinate in 1–2 weeks in moist soil with full sun exposure.

Is Caraway annual or perennial?

Caraway is a biennial, meaning it grows leaves in the first year and flowers and produces seeds in the second year. After seed production, the plant usually dies.

What is Caraway used for?

Caraway seeds are widely used as a spice in baking, savory dishes, and herbal teas. They are also valued for aiding digestion and relieving bloating and gas.