CARAWAY – CARUM CARVI
Caraway is one of those under rated herbs placed in the category of "herbs grown for seed". It's really a shame because the leaves and root are edible as well and have their own unique taste! Caraway can be grown in a row, much like carrots, and each part of it can be harvested for different culinary uses. I also consider it one of the "safe" herbs in the sense that it isn't toxic to adults or children. It has been used for at least 5,000 years!
Caraway is a biennial herb, which means it takes two seasons to produce seeds and finish it's growing cycle. The first year it only grows to less than 30cm tall while it's forming the taproot, which is carrot-like and edible. The second year it can grow to 60cm tall and forms flower heads that produce seeds. Caraway does best in full sun and soil that is fertile and not too dry. Direct seed caraway in the spring where you want it to grow. It does not transplant well. Also a note on placement-it will die down completely in cold climates, so mark it's location WELL. The first time I planted it, I lost track of it because I didn't mark it and I only had room for one plant. Also, keep the area around it weeded well. The foliage is delicate and is easy to mistake for a weed when small.
The first year you can harvest the delicate foliage and use it as you would chervil or parsley. It won't form the seeds, and the root is still growing, so harvest the foliage lightly for salads or other recipes. During the second season it will grow more quickly and will flower. The seed heads will be similar to dill and you harvest them much the same. Dry them on a screen or with the stems hung upside down in a bag. Once dry, store them in a dark colored jar, where they won't be exposed to light. At the end of the season you can harvest the root, which is more delicate than parsnip and can be eaten in the same way. It's nice to steam or boil it and serve with butter, salt and pepper.
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