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



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


Latin name (genus)

Carum carvi

English common name

French common name

Botanical family

  • Apiaceae

Growing conditions

Exposure: Full sun


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).


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.

See also

Pests and diseases
Physiological disorders

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