Caraway Leaves Are A Great Vegetable, And The Seeds Flavor Many DishesCaraway dates back thousands of years. This plant is considered a biannual. Biannual means it takes two years for the plant to complete its life cycle. This fragrant specimen can self sow year after year from the fallen seeds. The ancient Swiss and Romans cultivated this herb by growing it in their gardens. Today, it is grown as agricultural crops in India, Turkey, Siberia, Persia and North Africa. Smaller amounts of this crop are used for agricultural purposes in Holland, Germany and England. It is is also found wild in northwestern United States, Europe and Asia. Feel free to search Google and see if you can find this spice in your area, or maybe you are looking for another spice.
 Custom Search In the first year, the leaves take on a feathery form and are bright green in color. They form a mound and grow to about two feet tall. The leaves will die out the first year. In the following spring, the leaves will reappear, and white and pink flowers blossom in the shape of an umbrella. The flowers start blooming in the early summer and will continue until the cooler temperatures set in. One to two months after the flowers bloom, seeds will begin to appear on the plant and the leaves will begin to die out . Pinch the flower stalks as they develop, as this will help the plant live another year as well as grow into a much healthier specimen.
The seed can be sown in spring. The seeds can also be put into the ground in early fall in warmer climates. The germination process is slow and is best to leave the seeds untouched. Caraway grows successfully in a well drained and loose soil. Watering can be done at regular intervals. This plant doesn't transplant well and it is best to plant the rows at least three feet apart, and spacing of seven inches to a foot in between each plant. If you do a single row a couple of feet long, it will produce enough seed for your family for a year. In colder climates, heavily mulch before the ground freezes. The entire Caraway plant has a great aroma from the roots, stems and leaves. The root is considered a tap root and grows in a slender form to about eight to nine inches long. It has a yellow tone to it and when cooked, turns into a rich creamy white color. The root is used as a vegetable today in Switzerland and Germany Harvesting the leaves should be done when the the herb is established. You can go ahead and pick the young leaves. A special feature of this plant is if you don't want to use the leaves for culinary purposes, the stems be can arranged in a bouquet and this creates a nice center piece for your table. Another great attribute with
caraway, is you can plant it in any type of garden setting.
Although it is widely known in herb gardens, I like the idea of planting it in a combination of an
herb, flower, and vegetable garden. Today this herb is used in a variety of different culinary dishes. The French and English like to take the fresh leaves and incorporate the leaves in a delicious salad. They also will chop the leaves up and use it in different flavored soups. I love taking a fresh apple and dipping each slice into some crushed seeds. Other popular foods and dishes are accented with these seeds. Meats, breads, pastries, cakes and accent toppings on vegetables, The oil that is extracted from this plant is very popular in some liqueurs. A very popular one is called kummel. The oil is also used in different commercial soaps and perfumes.
Whether you are using this plant specimen for its fresh leaves, garden enjoyment, or seeds, Caraway is a very special herb that can be enjoyed by so many different cultures. |
