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Caraway

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  • Vegetables and herbs
Caraway (Carum carvi)
Photo: Jardin botanique de Montréal (Josée Bouthot)

Onglets

Botany

Origin and description

Caraway is native to Eurasia, but is naturalized in North America. It is said to have been the earliest condiment used in Europe. The fruit, commonly called seeds, have a warm, sweet, biting taste. The leaves have a dill-like taste. The roots may be cooked like carrots.
Cycle: biennial.
Spacing: 30 cm.
Height: 60 cm.

Common name

Caraway

Latin name (genus)

Carum carvi

French common name

Botanical family

  • Apiaceae
Horticulture

Growing conditions

Exposure: Full sun

Propagation

Sow each year for a continuous crop.
Sow seed outdoors in May or late summer to harvest the following year.
Plant seedlings in late spring (sensitive to cold).

Use

Harvesting: Leaves as desired. Cut stems when fruit ripen.

Culinary use: The fruit are used to flavour various foods, including breads, pastries, confectionery, cold meats, cheeses and liqueurs. The leaves make a good addition to sauces, salads and soups. The roots may be cooked like carrots.

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