Caraway Herb Seeds Heirloom
Caraway Herb Seeds
A tasty culinary herb also believed to have medicinal value. Delicious seeds are used for flavoring many dishes, from dessert 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 much like parsnips or carrots. Direct Sow, Caraway does not transplant well. It has been used for thousands of years, and by some accounts is the oldest known condiment. 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.
0.25g / 200 seeds
For best results, caraway seeds should be planted in dry, well-drained soil. 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 6 and lower), Caraway is best started indoors or in a greenhouse 4-6 week prior to 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 when strong enough, being thinned out to about 8 inches in the rows. From an autumn-sown crop, seeds will be produced in the following summer, ripening about August.