CARAWAY SEEDS ‘KONCZEWICKI’

Carum carvi ‘Konczewicki’

We finally have a fresh harvest of our favorite super sweet and fragrant Polish strain of this ancient medicinal herb and vegetable! Caraway is one of the oldest of cultivated species in Europe. All parts of are edible and nutritious. Produces tons of tasty seeds in the second year, as well as tender green leaves that may be snipped at any time for seasoning potatoes, eggs, herb breads and butters. The starchy roots may be harvested and roasted like carrots or parsnips late in the autumn of the first year.

Caraway has long been used to flavor rye breads, and it is this food and virtually no other that Americans associate with caraway. Historically, this herb has flavored Irish soda bread. In Scandinavia, it flavors Aquavit. It also flavors the very peculiar Kümmel. In Germany caraway is frequently added to sauerkraut. In Hungary it is added to traditional goulash. Caraway flavors several European and Russian cheeses, as well as harissa in North Africa.

Sow seeds directly into the garden in spring. Germination is best in fairly cool but not cold soils. For best root production, thin plants to at least 6" apart. Caraway is very hardy and likes long sunny days. It does spectacularly well at northern latitudes.

Packet contains at least 300 seeds.