Info: Common caraway is one of the oldest spices and medicinal plants: since 3000 BC it is cultivated and used in Central Europe. It is easy to grow and a almost all parts of the plant can be used: the leaves, roots and seeds. The freshly cut leaves can be used similar to dill and parsley in soups and salads. The carrot-like root can be boiled and the seeds are a typical spice for many heavy dishes like charcoal pots and for bread. Caraway has anti-digestive, anti-microbial and antimicrobial effect. It is therefore used as a tea infusion against gastrointestinal complaints.
Sowing & cultivation: Sow seeds outdoors early in the spring (March / April) when the ground has warmed. Simply spread widely between other plants. Do not transplant. Caraway prefers a nutrient-rich, deep soil and a sheltered, sunny location out of the wind. Self-seeding annual. Harvest: From the 2nd year of cultivation from July. When the seed ripens, the foliage dies. Ripening of harvested bunches is possible.
|from February outdoors
|partial shade, moist, nutrient-rich soil