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Caraway Carum carvi Origin Arabia called "karauya" Part Used Seeds This biennial plant growing to a height of 2 or 3 ft. high and the seeds are somewhat curved, tapering toward both ends, with its dill and anise-like flavor with a slight fruitiness. The plant produces a thick edible root that looks similar to a parsnip and has a similar taste to the parsnip with an underlying caraway taste. It is a popular in baked goods such as rye bread, cookies and seed cakes. The flavor marries well with potatoes and is used in such dishes as German Potato Dumplings. Caraway is also an important ingredient in the cordial Kummel. Archaeologists have uncovered evidence that caraway was part of the daily lives of in the mountains between Switzerland and France in prehistoric times more than five thousand years ago. The early Greeks knew caraway could calm an upset stomach and used it to season foods that were hard to digest. The soldiers of Julius Caesar ate bread made from ground caraway root mixed with milk. Available Seed and Ground
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