Caraway
Caraway (Carum carvi) might look like a humble herb, but don’t let its modest appearance fool you—this little plant packs some big surprises! It’s been spicing up kitchens, soothing stomachs, and even flavoring liquor for centuries.
Did you know caraway is part of the vast Apiaceae family, along with familiar herbs like chervil, celery, carrot, lovage, dill, fennel, and parsley? It’s part of the same aromatic clan that makes your herb garden so flavorful.
Caraway seeds aren’t really seeds at all—they’re the dried fruits of the plant. These crescent-shaped spice powerhouses are famous for their warm, slightly sweet, and anise-like flavor, which stars in rye bread, sauerkraut, and even liqueurs like Kümmel and aquavit.
Caraway has a long, rich history. The ancient Egyptians valued it for its digestive properties, and it’s been found in Bronze Age archaeological sites. In medieval Europe, it was considered a symbol of love and fidelity—couples would tuck it into bread to “keep the love in.”
Medicinally, caraway is celebrated for aiding digestion, calming bloating, and even freshening breath. Caraway oil is used in herbal remedies and sometimes in natural skincare.
In the garden, caraway’s delicate, feathery foliage is not only beautiful, it’s useful—its flowers attract pollinators and beneficial insects like lacewings and ladybugs.
Want to grow your own? It’s easier than you think! Just check out this Caraway Grow & Care Guide to get started.
