Carum carvi (Caraway)

Japanese name: キャラウェイ
Scientific name: Carum carvi

[Overview]
A biennial about 50 cm tall.
The leaves are alternate and bipinnately compound, and the segments are further divided into fine thread-like lobes.
The flowers are borne in compound umbels at the stem tips and are white with 5 petals.
The calyx is reduced.
The fruit is oblong, about 3–7 mm long, and separates into crescent-shaped halves when dry.
The fruit has pale, raised ridges.

[Uses]
The dried fruit has a sweet fragrance and a bitter taste; called caraway or caraway seed, it is used as a spice, in confectionery, and to flavor liqueurs, and has become indispensable in Jewish cuisine and in the cuisines of northern and eastern Europe.
It is also used as a stomachic and carminative.
The young leaves, which smell of parsley and dill, are used in salads and soups, and the root is also used as a vegetable in the same way as carrot.
The essential oil is used in perfumes and flavorings.

[Cultivation]
It prefers a sunny, well-drained site.
Somewhat heavy soil rich in humus is best.
It has a taproot that grows deep, so cultivate deeply, or prepare a deep pot when growing in a pot.
The roots are easily damaged and it dislikes transplanting, so sow directly and adjust the spacing by thinning.
Thinned seedlings can be used as a vegetable.
In summer, keep it well drained and well ventilated.
Propagate from seed.

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