The plant is similar in appearance to a carrot plant, with finely divided, feathery leaves with thread-like divisions, growing on 20-30 cm stems. The main flower stem is 40-60 cm tall, with small white or pink flowers in umbels. Caraway fruits, (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges.
The plants prefers warm, sunny locations and well-drained soil.
Cultivation and uses
The fruits, usually used whole, have a pungent, anise-like flavour and aroma that come from essential oils, mostly carvone and limonene. They are used as a spice in breads especially rye bread.
Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Scandinavian cuisine,
The roots may be cooked as a root vegetable like parsnips or carrots.
Caraway Thyme has a strong caraway scent and is sometimes used as a substitute for real caraway in recipies.
Other useful herb information: Cranberry | Ma huang | Celery Seed | Borage | Ashwagandha | Guarana | Devil Claw
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