Caraway has been used as a spice for thousands of years. The seeds have been found in Mesopotamian remains at least 5,000 years old. Evidence to caraway’s use comes from seeds found in debris in lakes in Switzerland. Thought to be one of the oldest used spices in Europe, caraway seed was used in breads, fruits and cakes. Hungarian herdsmen used the seeds to flavor their goulash and Germans flavored pork with it. Caraway was often put in love potions to keep a lover’s heart true and seeds were given to homing pigeons to keep them from flying away.
Medicinally, caraway usage goes back at least 1,500 years. Mention of caraway can be found in the Ebers Papyrus, one of the oldest medicinal manuscripts. Caraway has been used to treat nervous disorders such as hysteria and dyspepsia and serves as an aid to digestion. It was given to colicky babies and also given to nursing mothers in order to stimulate lactation. Today caraway is mostly used to flavor other medicines.
Originally from Asia, Iran and Turkey, the name caraway comes from the ancient Arabs who referred to the seeds as “Karawya”, which is the preferred name of the seed in that region today. Holland is the modern world’s largest producer of caraway. It is also grown in Germany, Russia, Morocco, parts of Scandinavia, Canada, and the United States.
Caraway is a biennial plant that grows to about two feet in height with feathery leaves and white flowers. Seeds should be planted in the early spring (or fall in areas of mild winters), in light, dry soil with full sun to part shade. The seeds are ripe when they turn brown. To harvest the seeds, cut them by stalk, bundle the stalks and hang them upside down. Let the seeds drop into a paper lined box or tray. Allow them to dry at least two more weeks on the tray. Store in airtight containers away from light.
Although we generally only use the seeds, all of the caraway plant is edible. The leaves can be added to salads, soups and stews. The root can be steamed, put in soups or stews or eaten raw. Caraway has a taste similar to anise, with a hint of dill. The main use of caraway seed is to flavor rye bread. However, the seeds are also often sprinkled over cakes and vegetables, added to soups or to flavor sausages and sauerkraut. It is best to add caraway seed during the last 15 minutes of cooking for maximum flavor. Used sparingly, it can be a great contribution to your kitchen.
This article appears in March 2024.