Caraway, Culinary & Medicinal Herbs,

Caraway Herb Seeds A tasty culinary herb is also believed to have medicinal value. Delicious seeds are used for flavoring many dishes, from desserts to soups, bread, and cheeses. All parts of the plant are edible. The leaves are used in salads, stews, and sauces. It can be cooked as a root vegetable, like parsnips or carrots. Direct Sow, Caraway does not transplant well. It has been used for thousands of years and is the oldest known condiment by some accounts. Interestingly, this seed was once a key ingredient in love potions, as it was once said that anything containing Caraway could not be stolen. Caraway is a biennial and does not produce flowers until the second season. Once it does bloom, the flowers are loaded with seeds for drying. You can use the leaves as soon as the plant gets big enough to produce enough to meet your cooking or garnish needs.

Pkt Size/Approx. Seeds
0.25g / 100 seeds

Caraway seeds should be planted in dry, well-drained soil for best results. Can grow to approximately 2 tall. Caraway prefers full sun to partial shade and should be grown in a location with light or sandy, well-drained soil. Water moderately. If starting in cooler climes (approximately zones six and lower), Caraway is best started indoors or in a greenhouse 4-6 weeks before the last average frost of the spring. Keep soil well-moistened while germination occurs; moderate slightly once the seedling has broken through the surface of the soil. Transplant outdoors after the last frost, ideally on an overcast day. They may be sown in March. Sow in drills, 1 foot apart, the plants are thinned out to about 8 inches in the rows when strong enough. From an autumn-sown crop, seeds will be produced in summer, ripening about August.