Caraway

Grown mainly for its seeds which have a pungent anise-like flavour and aroma that comes from essential oils.

Caraway is used as a spice in breads, cakes, biscuits, desserts, liqueurs, casseroles, many vegetable dishes, pickles and coleslaw.

Use young leaves in soups, meats, salads and cheese dishes and can be consumed as herbs, either raw, dried, or cooked similar to parsley.

The root is consumed as a winter root vegetable in some places similar to parsnips.

Historically caraway has been cultivated since ancient times by the Greeks, Romans and in Morocco. Also known as Persian cumin and meridian fennel.

The plant prefers warm, sunny locations and well-drained soil rich in organic matter.