Caraway
Carum carvi

Family: Apiaceae

What it is like

A herb. The plant takes two years to grow then flower. It is an erect herb. It grows about 40 cm high. The root is thick, long and tapering like a carrot. It has a pale colour. The leaves are twice divided. The upper leaves are smaller and less divided. The leaves are pale green. The flowers are white. The fruit are oblong and narrow. They usually have distinct ribs. These dark brown fruit are 5-6 mm long. Caraway is more curved and darker in colour than cumin.

There are 30 Carum species.

Where it is found

A temperate plant. A hardy plant. It needs a sunny, sheltered position. In Hobart Botanical gardens. It grows in Nepal from 2500-4500 m altitude. It suits hardiness zones 3-10. In Sichuan and Yunnan.

Countries/locations it is found in

Afghanistan, Africa, Albania, Andorra, Armenia, Australia, Asia, Austria, Balkans, Belarus, Belgium, Bhutan, Bosnia, Britain, Bulgaria, Canada, Caucasus, Central Asia, China, Cuba, Czech Republic, Denmark, East Africa, Egypt, Estonia, Ethiopia, Europe (country/location of origin), Finland, France, Georgia, Germany, Greece, Himalayas, Holland, Hungary, Iceland, India, Indochina, Italy, Kazakhstan, Kyrgyzstan, Latvia, Lithuania, Luxembourg, Mediterranean, Middle East, Morocco, Myanmar, Nepal, Netherlands, North Africa, North America, Norway, Pakistan, Poland, Prussia, Romania, Russia, Scandinavia, SE Asia, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Syria, Tajikistan, Tasmania, Thailand, Tibet, Turkey, Türkiye, Ukraine, USA, West Indies, Yugoslavia

How it is used for food

The seeds are used to flavour cakes, bread and biscuits. They can also be used in vegetable dishes, pickles and coleslaw. They have a licorice flavour. They are used to flavour various alcoholic drinks. Caution: Alcohol is a cause of cancer. The young leaves are used to flavour soups, meats, cheese and salads. The tender leaves and shoots are cooked as a vegetable. The young roots can be cooked and eaten.

A common culinary herb. It is grown as a food plant. It is also sold in local markets.

Edible parts

Seeds, leaves, roots, stems, herb, spice

How it is grown

It is grown from seed. It does not transplant well.

It is harvested in the very early morning before seed heads shatter. Complete seed heads are stored for 10 days to dry out before threshing.

Its other names

Local names

Alcaravia, Anis, Carvi, Cemen, Chir, Chhonyo, Comi, Comino, Go-snod, Gunyun, Frenk kimyonu, Jangli jira, Jeera, Jenuju, Jintan, Jira, Kala jeera, Kaluduru, Karawya, Karuwai, Karve, Karwij, Karvi, Kemenmag, Kemeny, Kim, Kimine, Kitik, Kmien, Kmin komeny, Kmyn, Koomen, Koomlid, Koru, Kosnyot, Kummel, Kuo nie, Makozira, Navadna kumina, Qimon, Rasca, Shia jeera, Shia-jira, Shimai-shembu, Shimpaisapu, Sushavi, Tmin, Wilayati-zirah, Yuan-sui, Zera, Zira, Zirah-siah, Zire

Synonyms

Apium carvi Crantz.; Seseli carvi Lam.; Carum carvi forma gracile L., (Lindl.) Wolff.; Carum velenovskyi Rohlena;