The ‘true’ caraway is one of Central Europe's oldest spices. Ancient finds prove that its use in the kitchen goes back as far as 3000BC. Caraway is very easy to grow in any kind of conditions and soil. All parts: leaves, seeds and roots add delicious flavours to your recipes and it is used in herbal medicines too. Like parsley and dill, the fresh leaves can be chopped and added directly to soups and salads. Not unlike carrots, the root can be steamed or boiled and the seeds are used widely in heavy dishes, helping to make them more digestible e.g. potato and cabbage stews. Caraway seeds have long been popular to help with digestive discomforts. They relieve cramps and have antimicrobial properties. In processed form, caraway is available as tea, oil or mouthwash and won the award for the medicinal plant of the year for 2016.
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