Caraway, Heirloom Herb Seeds

Caraway, Heirloom Herb Seeds — The World's Oldest Known Condiment, Entirely Edible

Caraway (Carum carvi) holds a remarkable distinction: it is considered the oldest known condiment in the world, with seeds found at Mesolithic archaeological sites dating back over 8,000 years. Every part of this biennial herb is edible — the aromatic seeds flavor rye bread, sauerkraut, cheeses, soups, and desserts; the feathery leaves are used fresh in salads, stews, and sauces; and the root can be cooked like a parsnip or carrot. Caraway was once a key ingredient in love potions — legend held that anything containing caraway could not be stolen. A biennial that produces flowers and seeds in its second season, after which it self-sows freely.

Direct sow only — caraway does not transplant well.

Why Grow Caraway?

• The world's oldest known condiment — 8,000+ years of culinary history
• Entirely edible — seeds, leaves, and roots all used in cooking
• Essential for rye bread, sauerkraut, and cheese — a cornerstone of European cuisine
• Biennial self-seeder — flowers and seeds in year two, then self-sows
• Medicinal tradition — centuries of use as a digestive herb
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow only — caraway does not transplant well. Sow in spring or fall in full sun to part shade with light, sandy, well-draining soil. Sow seeds ¼ inch deep in rows 12 inches apart; thin to 8 inches. Water moderately. In zones 6 and colder, start indoors 4–6 weeks before last frost and transplant carefully. Harvest leaves as needed in year one; harvest seed heads in year two when seeds are fully ripe (August). Allow some plants to self-seed.

Packet size: 0.25 g / 100+ seeds
Type: Heirloom, Open-Pollinated, Biennial
Plant height: ~24 inches
Spacing: 8 inches
Sun: Full sun to part shade
USDA Zones: 3–12