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Scientific name: Carum Carvi
Other names: Common Caraway
Caraway comes from the Umbelliferae family, like parsley and carrots. Its natural habitat is Europe and northern and central Asia and can now be found in America. Caraway is a biennial plant that thrives on moist soils. In the first year of growth, the plant produces leaves that look like carrots and grow to about two feet tall. The root develops to look like a carrot’s or parsnip’s. Then in the next year the plant will grow flowers. The white flowers grow at the ends of stems in an umbrella like formation or in umbels and umbellets, much like that of Queen Anne’s lace. Caraway plants blossom in June.
Ancient civilizations have cultivated caraway, gathering their seeds to flavor their foods. The entire plant is edible but caraway is mainly grown for the seeds. It is said that the name caraway originated from the arab word karawya.
Caraway seeds contain 3 to 7 % essential oil, waxes, and resin. The main component of the essential oil is made up of a hydrocarbon called carvene. Carvene can also be found in dill which may explain why caraway seeds taste much like anise laced with dill. Dried seeds have a sharp smell.
The most popular use for caraway seeds is in rye bread and caraway seed cake. Germans use it to flavor their pork dishes. It is also used in cabbage dishes, stews, liqueur preparation and in cheese making. Commercially sold seeds come from Morocco and Holland. The seeds originating from Holland are of a superior quality and thus are more popular in America.
Medicinal uses: Caraway seeds have the ability to neutralize meat dishes, promote digestion, stimulate the appetite. Apply a poultice of powdered seeds to heal bruises. Try taking a teaspoon of water with a few drops of essential oil to relieve flatulent indigestion.
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