Suffolk Herbs Caraway

Caraway leaves are used as a garnish or a tasty salad addition. The seeds, which are often roasted, are used in bread and cake mixtures and for flavouring rich meats sich as pork and goose. Caraway seeds are very similar to fennel seeds in that they taste of aniseed and because their taste is so alike, they are often mistaken for one another. The roots may also be boiled as a vegetable. Grows to a height of 60cm (24") and a spread of 20cm.
Biennial herb
Carum carvi - seeds by Suffolk Herbs.

When to Sow Caraway Seeds
May or August

Where to Sow
Sow outside in open ground in shallow drills or scatter the seeds directly into well prepared growing site. Cover with fine soil or compost and water well.
Do not transplant. Prefers full sun.

Harvest
Harvest when the seeds are brown in colour, which will be in late summer the year after sowing. Store seeds in a air-tight jar.

Uses
Caraway can be used sprinkled over rich meats, pork. Use to flavour soups, breads, cakes, biscuits, apple pie and cheese. Young leaves can be chopped into salads and soups and the root can be cooked as root vegetable.

Handy Tip
Chew raw seed to aid digestion, promote appetite, sweeten the breath and relieve flatulence. 2 cups uncooked thick Noodles 2 tbsp melted Margarine 1 tbsp Lemon juice 1 tsp Caraway Seed pinch of Salt Cook noodles then add all the other ingredients for a simple noodle dish.