The annual caraway is widely cultivated around the world, but is native to Western Asia, Europe, and North Africa. An essential oil can be extracted from the plant, and its seeds can be crushed for use as a spice. Extracts are used as preservatives in various food products as well. However, the leaves of this plant may cause vomiting or diarrhea if consumed, and it is listed as toxic to cats, dogs, and horses.
I. Appearance and Characteristics
Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.
The etymology of “caraway” is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin cuminum (cumin), the Greek karon (again, cumin), which was adapted into Latin as carum (now meaning caraway), and the Sanskrit karavi, sometimes translated as “caraway”, but other times understood to mean “fennel”. English use of the term caraway dates to at least 1440, possibly having Arabic origin.
Caraway was mentioned by the early Greek botanist Pedanius Dioscorides as a herb and tonic. It was later mentioned in the Roman Apicius as an ingredient in recipes. Caraway was known in the Arab world as karawiya, and cultivated in Morocco.
The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (8–12 in) stems. The main flower stem is 30–60 cm (12–24 in) tall, with small white or pink flowers in compound umbels composed of 5–16 unequal rays 1–6 cm (0.4–2.4 in) long. Caraway fruits, informally called seeds, are smooth, crescent-shaped, laterally compressed achenes, around 3 mm (1⁄8 in) long, with five pale ridges and a distinctive pleasant smell when crushed. It flowers in June and July.
II. How to Grow and Care
Watering
Thriving in its native temperate climates, annual caraway has adapted to regular moisture levels, indicative of areas that experience consistent rainfall. This species exhibits a preference for a steady water supply without being overly saturated, maintaining a balance that prevents both drought stress and root rot. Accordingly, annual caraway should be watered every week to meet its hydration needs. As an herb commonly grown outdoors, annual caraway’s growth cycles are influenced by watering patterns which play a crucial role during its active growing season to ensure robust foliage and optimal seed development.
Fertilizing
For healthy growth, annual caraway benefits from high-phosphorus and potassium fertilizers, enhancing fruit production. During the growing season, fertilize monthly at half-strength for optimal results. Precautions include avoiding over-fertilization to prevent root burn. Adjustments may be necessary in different stages: less frequent as annual caraway matures. Practical tip: water annual caraway before fertilizing to aid nutrient absorption and reduce root stress. This targeted approach promotes vigorous annual caraway with productive yields.
Propagation
Annual caraway typically reproduces through the method of sowing. For successful cultivation, one should sow the seeds in well-draining soil, ensuring they’re shallowly covered as annual caraway requires light for germination. Regular watering and maintaining an even moisture level without over-saturating is crucial for seedling development. Thinning out the seedlings early allows for adequate space, promoting robust growth. For an engaging gardening experience, attention to these specific needs of annual caraway will yield flourishing plants.
Transplanting
The transplanting of annual caraway flourishes best in the S1-S2 seasons, a period that facilitates robust growth. Care should be taken to locate it in full sun to partial shade. While transplanting, remember to adequately space the annual caraway for optimal development. Be assured, this is advice from proven horticultural practices!
III. Uses and Benefits
- Ornamental uses
Consider growing an annual caraway in your vegetable or herb garden for its edible leaves to flavor stews, soups, and salads. This plant can also be helpful in the garden because its deep roots break up compacted soil, and the flowers attract beneficial insects that eat aphids.
- Culinary uses
The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, and anethole. Caraway is used as a spice in breads, especially rye bread. A common use of caraway is whole as an addition to rye bread – often called seeded rye or Jewish rye bread (see Borodinsky bread). Caraway seeds are often used in Irish soda bread and other baked goods.
Caraway may be used in desserts, liquors, casseroles, and other foods. Its leaves can be added to salads, stews, and soups, and are sometimes 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.
Caraway fruits are found in diverse European cuisines and dishes, for example sauerkraut, and the United Kingdom’s caraway seed cake. In Austrian cuisine, it is used to season beef and, in German cuisine, pork. In Hungarian cuisine, it is added to goulash, and in Norwegian cuisine and Swedish cuisine, it is used for making caraway black bread.
Caraway oil is used for the production of Kümmel liquor in Germany and Russia, Scandinavian akvavit, and Icelandic brennivín. Caraway can be infused in a variety of cheeses, such as havarti and bondost to add flavor. In Latvian cuisine, whole caraway seeds are added to the Jāņi sour milk cheese. In Oxford, where the plant appeared to have become naturalised in a meadow, the seeds were formerly offered on a tray by publicans to people who wished to disguise the odour of their drinker’s breath.
