Caraway (Carum carvi)

A slender, aromatic biennial of the carrot family, Caraway is one of Europe’s oldest cultivated seeds. Its feathery, fern-like leaves give way in the second year to umbels of tiny, creamy-white flowers arranged in flat-topped clusters. These blooms attract a variety of beneficial insects, and once pollinated, develop into crescent-shaped seeds that carry the unmistakable warm, slightly sweet, anise-like aroma that has made Caraway a cherished culinary staple for centuries.

All parts of this plant are edible and nourishing, from the tender greens to the starchy roots. Across cultures, Caraway seeds have been used to spice breads, cheeses, stews, and liquors, as well as in herbal preparations to support digestion and appetite. Easy to grow in the garden, Carum carvi offers both practical value and understated beauty, enhancing biodiversity while connecting gardeners to centuries of culinary and herbal tradition.