CARAWAY

Caraway is similar in looks to a carrot with finely divided fearthery leaves with thread like divisions which grow 20-30 cm stems. It can grow to 60cm when flowering. The flowers are white or sometimes pink and form umbels which produce ridged "seeds". It prefers warm, sunny locations and well-drained soil rich in organic matter. In warmer regions it is planted in the winter months as an annual. In more temperate climates it is planted as a summer annual or biennial. The seeds have a pungent, anise-like flavor and aroma that comes from essential oils, are used as a spice in breads, especially rye bread. Caraway is also used in liquors, casseroles, curry and other foods. It is often used in European cuisine. It is also used to add flavor to cheeses and some liqueurs, teas or tisanes. It has been seen as a remedy for colic, loss of appetite and digestive disorders. An infusion of fruits and foliage is used to dispel intestinal worms. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes. The roots may be cooked as a root vegetable like parsnips or carrots. Organic source of potassium, sodium, calcium, phosphorus, and iron and a companion to peas. Plant seeds autumn and spring about 1 cm deep and space plants 20-30cm apart in rows 30-40cm apart. QTY 0.50 g approx. 180 seeds