Caraway is a hardy biennial belonging to the carrot family (Apiaceae). During the first year, the plant forms a rosette of finely divided, feathery leaves and a long taproot, reaching a height of approximately 20 cm. In its second year, it develops a sturdy flowering stem and grows to a height of 60 to 100 cm. From May to July, characteristic white to pale pink umbrella-shaped flower clusters appear, which later develop into the aromatic caraway seeds, also known as kummel.
Caraway is a versatile edible plant, with almost every part being useful. The young leaves have a fresh, slightly aniseed-like flavour and are delicious in salads, herb butter, soups and stews. The taproot from the first year can be cooked and prepared in the same way as carrots or parsnips. The ripe seeds have a warm, spicy flavour and are widely used in bread, cheese, sauerkraut, cabbage dishes, potato dishes, stews, sausages, biscuits and cakes. They are also an important ingredient in a variety of herbal liqueurs, including the well-known kummel liqueur. Hardy biennial. Height: 20 - 100 cm.
Outdoor sowing: Mid-May - September
Germination: 14 - 21 days
Germination temp.: 18 - 22 °C
Sowing depth: 1 - 1½ cm
Planting distance: 15 - 20 cm
Distance between the rows: 40 cm
Plant position: Full sun
Harvesting period leaves: July (first year after sowing)
Harvesting period seeds: July - August (second year after sowing)
Caraway should be sown directly outdoors. Sow from mid-May, once all risk of frost has passed, until September. Choose a sunny location with well-drained, fertile and well-manured soil. Sow the seeds 1 to 1.5 cm deep in rows spaced 40 cm apart. Cover the seeds with a thin layer of soil, firm gently and keep the seedbed evenly moist during germination. At a soil temperature of 18 - 22 °C, germination takes approximately 14 to 21 days. As germination is relatively slow, it is important to keep the seedbed consistently moist and free of weeds during this period.When the seedlings are about 10 cm tall, thin them to a spacing of 15 - 20 cm. This provides sufficient room for the development of a strong taproot and a healthy leaf rosette.
Caraway is a biennial. During the first year it produces only a rosette of finely divided, feathery leaves and a long taproot. Both the young leaves and the root are edible. In the second year the plant develops a sturdy flowering stem and produces its characteristic white flower umbels. Because caraway produces seed only in its second year, it is often grown alongside annual crops such as beans or peas, making efficient use of the available growing space during the first season.
The young leaves can be harvested in July of the first growing year for use in salads, soups and other dishes. In the second year, caraway flowers from May to June. The ripe seeds can be harvested from July to August, once the seed heads begin to turn brown. Cut the flower heads and hang them upside down over a cloth or tray so the ripe seeds can fall out naturally. Allow the harvested seed heads to dry completely in a warm, dry and well-ventilated place. Rub the seeds free from the seed heads and store them in an airtight glass jar or plastic container in a cool, dry and dark place. Properly stored, the seeds will remain aromatic and suitable for culinary use for at least two years.
