Caraway herbs are flavorful and aromatic plants
. The caraway seed is the most used part of the plants and can be used in baking, soups, stews and other foods but all parts of the plant are edible. With reports that its use has spanned 5,000 years, caraway plants was certainly used by 1552 B.C. in Thebes, as reported in a medical record on papyrus. It is also reportedly one of the first condiments used in Europe. Caraway spice is an under-used and infrequently grown plant in most herb gardens. It is native to Europe and Western Asia where it thrives in full sun and well drained soil with pH ranges of 6.5 to 7.0. It isn’t good plants for hot, humid climates and prefers cool temperate zones. Sow the seeds 1/2-inch deep in fall or spring. Once seed germinates, thin the caraway plants to 8 to 12 inches apart. In colder climates, mulch the roots of the plants
heavily with straw or organic mulch, which will add nutrients to the soil.
Germination is slow and sporadic when growing caraway plants, and the herb may be intercropped to help prevent weeds and manage soil conditions. Very little cultivation is required in caraway growing, but adequate moisture is an important component in the first year. The foliage of caraway plants need to be kept dry during irrigation, so a drip hose is an excellent way to keep the soil moisture level up. Cut the plant back in the fall as it will die back and re-sprout in spring. Caraway has few pests or disease problems. Plant a second crop a year after the first for consistent production.
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