The seeds we know as caraway are actually brown aromatic fruits. They retain their germinating power for up to three years, and 10,000 seeds make up an ounce.
Sowing Seeds.
Caraway is often sown in the same drills as coriander during May or early June. The coriander matures faster and can be harvested before the caraway throws up a flowering stem.
Harvest.
Caraway plants are usually cut something like hay in the season after seeding in June. Before the modern age, after being cut about 12 inches above ground using sickles, the cuttings were spread on sheets to dry out. The cuttings where threshed and the caraway seeds were spread thinly to further dehydrate.
Caraway as a Culinary Ingredient
leaves and young shoots, roots, seeds, and oil
Leaves and young shoots.
Eaten cooked or as salad greens.
Roots.
Roots were commonly eaten like parsnips; but the larger size of parsnips made caraway roots less optimal for a food source.
Caraway Seeds.
Seeds are used to season breads, cheeses, liquors, salads, sauces, soups, candy, seed cakes, cookies and comfits.
Caraway Oil.
Having the characteristic flavor and odor of the fruit, caraway oil is often used in the manufacture of toilet articles such as perfumes and soaps.
