Caraway

Caraway has edible leaves and seeds.  The seeds are used for flavouring a range of foods including cakes while the young leaves can be added to salads.  Foliage is delicate and lacy and grows to about 20 cm high in the first year and then reaches about 60cm in the second. In the second year, flat, umbrella like clusters of greenish white flowers appear on the stems above the foliage and in midsummer ripen into seeds.  This is a biennial

Price for 50 seeds

This variety is part of our naturally nurtured range, the seed comes from an organic source

SPRING: sow outdoors in situ or in modules and cover with perlite; pot up when large enough to handle (transplant in the autumn).  Plants in their 2nd year need weeding around.

SUMMER:  pick flowers and leaves from 2nd year plants.  

AUTUMN: transplant spring sown plants.  Sow seeds in situ.  Dig up old second year plants. Collect seeds to dry

WINTER: Caraway should only need protection in the harshest cold weather.

Caraway will perpetuate itself by self-seeding – you can thin and look after these to maintain your supply in future years.

ENJOY: that flavouring is not limited to cakes - think bread, pickles, baked apples or to add a twist to cabbage, brussel sprouts and other brassicas!