Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:16061264 - Herb and Spice Companion_146-256.indd 160 3/7/15 5:30 pm
(Text)HERB & SPICE COMPANION- 160 –
CARAWAY
Carum carvi
Flavors: pungent, warm, earthy,
spicy, bittersweet, with subtle
citrus and aniseThe caraway plant has the distinctive look of its relatives in the parsley and carrot
family, with delicate, fern-like leaves and clusters of tiny flowers sprouting from the
top. The roots and leaves are edible, but
it’s the sharp, pungent seeds that do
the heavy lifting in the kitchen. Caraway
“seeds” are actually fruits, comprised of
two seed halves that are brown, ribbed,
and crescent shaped, like cumin.
Believed to be one of the world’s
oldest spices, caraway is integral in
German, Austrian, Scandinavian, and
Jewish cooking. They’re also used fre-
quently in Indian and North African
seasonings, including garam masala,
the Tunisian chili paste harissa, and the
North African blend tabil (see recipes on
150 and 251).In the Garden
Caraway plants like temperate climates and grow as biennials; they produce ripe seeds
in their second season. With their long taproot, they are not amenable to transplant-
ing, so choose a suitable spot in the garden or a deep container with good drainage.
Size: Up to 2 feet tall
Container: At least 8 inches deep
Light: Full sun to partial shade (in hot climates)HEALTH BENEFITS
Caraway seeds have been used
through the ages to relieve
gastrointestinal issues, including gas,
cramps, heartburn, and constipation.
In fact, seeds are often served after
meals to stimulate digestion and
freshen breath, and they’re even
an additive in some mouthwashes.
Thanks to its antispasmodic
properties, caraway is also used to
treat menstrual cramps.Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:16061264 - Herb and Spice Companion_146-256.indd 160 3/7/15 5:23 pm