Caraway (Carum carvi) is a beautiful biennial herb that combines ornamental value with culinary usefulness. In its first year it produces finely divided, fern-like foliage before sending up elegant stems topped with delicate white flower umbels in its second summer.
 
The fragrant seeds are widely used to flavour breads, cheeses, cakes, soups and pickles, while the young leaves can also be harvested for salads and garnishes. The flowers are highly attractive to bees and other beneficial insects, making caraway an excellent addition to herb gardens, wildlife gardens and productive kitchen gardens.
 
When to Sow: March – June
 
HOW TO SOW CARAWAY:
Sow Indoors
Sow into moist, free-draining compost and lightly cover with approximately 5 mm of compost. Keep at 15–20°C until germination. Pot on carefully once seedlings are large enough to handle before planting outside.
Sow Direct
Sow thinly into a prepared bed from spring until early summer. Cover lightly with soil and keep moist during germination. Thin seedlings to their final spacing. As caraway develops a taproot, direct sowing is often preferred.
 
Classification: Hardy Biennial
Expert Level: Easy to Grow
Germination Time: 2–3 Weeks
Site: Full Sun
 
Soil Type: Fertile, well-drained soil
Soil Acidity: All Types
Moisture: Moist but well-drained
Care: Keep weed-free while establishing and water during prolonged dry periods. Plants flower and produce seed in their second year. Allow seed heads to ripen fully before harvesting.
Use: Kitchen Gardens, Herb Gardens, Cottage Gardens, Pollinator Gardens
Harvesting: Harvest young leaves during the first year if required. Cut mature seed heads in the second summer once they begin turning brown and dry them before removing the seeds.
 
Days to Maturity: Year 1  for leaves, Year 2 for seed harvest
Height: 60–90 cm
Plant Spacing: 30 cm