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This hardy biennial, Carum carvi, or Caraway, is also known as Meridian Fennel or Persian Cumin and is very similar in appearance to a carrot plant, with finely divided, feathery leaves and growing numerous long stems. The main flower stem is 40–60 cm tall, holding a small white or pink umbel of flowers. Caraway produces fruits (erroneously called seeds) which are crescent-shaped around 2 mm long.
Caraway prefers well drained soil and full sun for best flavour, and fresh seed sown directly in Autumn will produce robust plants. Caraway will happily self seed if left.
Caraway has a multitude of uses, although is probably best known for its use in cooking, especially in caraway seed cake and sauerkraut. The seeds are used to flavour liquers, casseroles and stews, especially in Eastern European cooking, and the young leaves can be used in salads, while the roots can be boiled as a vegetable.