Caraway
Carum carvi
A biennial whose second-year seed flavours rye bread, sauerkraut and cheese; the roots and leaves are eaten too.
Hardiness: zones 3 to 8
Light: full sun
Size: about 2 ft tall, 1 ft wide
Harvest: July to August
From: Europe and W. Asia
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, pollinators.
Native to: Temperate Europe, Northern Europe & the taiga, Central Asian steppe. Hardy in zones 3 to 8.
The story
Caraway seeds have turned up at Stone Age sites in Europe, which makes it one of the oldest spices of the continent. It flavours rye bread, sauerkraut, Dutch cheese and the northern spirit aquavit.
Planting
Full sun and well-drained soil. Sow directly in spring or late summer; it has a taproot and dislikes moving.
Growing
It makes a low rosette the first year and flowers the next.
Harvest and use
In the second summer, cut the heads as the seeds turn brown and dry them in a bag. The young leaves and the root are also eaten.
What to watch for
It self-sows freely if heads are left. Carrot fly.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home