Caraway is in the same family as parsley and its seeds are used as a flavoring for rye bread, sauerkraut, sausage, cheese, cabbage, and soups. Its origin lies in Northern and Central Europe as well as parts of Asia and is believed to be the spice used the longest in Europe. In addition to its culinary uses, it was historically used medicinally as a digestive aid.
Sow the seeds in early spring or late autumn. Thin the seedlings to eight inches apart. Young plants should be mulched during severe winter-like conditions. Caraway can also be container grown, but does not transplant well. It reaches full height in its second year when plants can reach up to twenty-four inches in height. Harvest the seed-heads when they have turned brown, but before they burst, and finish drying indoors. Like parsley, caraway is a biennial plant. Each packet contains one gram, which is approximately 350 seeds.
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