Organic Caraway - Carum carvi

Persian cumin, also known as caraway, is a biennial aromatic plant cultivated for its leaves and seeds, with a lemony and aniseed taste. Different from cumin, caraway is used to flavour meats, cheeses, and pastries. Plant it from May to September and harvest the seeds the following summer.

Persian cumin belongs to the Apiaceae family (formerly Umbelliferae), like fennel and dill. It is one of the oldest spices. There is sometimes confusion between caraway and cumin, but they are two different species, particularly in terms of their native climate (hot countries for cumin) and taste (less pronounced and more aniseed for caraway).

Caraway is a herbaceous plant that grows 50 to 75cm (20 to 30in) tall, with slender and channelled stems, highly divided foliage, and taproots. In the second year, small white flowers gathered in umbels appear in summer. The resulting fruits contain aromatic, slightly curved seeds.

In terms of cooking, whole or crushed seeds are used to flavour meats, cheeses (Munster, gouda), sauerkraut, pastries, or certain alcohols (gin, schnapps, kummel). The leaves add flavour to salads or soups. Less commonly used, caraway root is also edible and can be consumed like carrots and parsnips. Persian cumin is reputed to aid digestion.

Harvesting: Harvest the leaves from the first year as needed. Harvest the seeds in the second year, in summer, as soon as they start to turn brown. Cut the stems and dry them in a well-ventilated and dry place. Harvest all the seeds to prevent spontaneous sowing.

Storage: Once dried, the seeds can be stored for a few years in airtight containers, kept away from light and moisture. The leaves should be consumed promptly after harvesting.

The gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which helps keep the soil moist, also reduces weeding.