Description

Some Caraway seeds were found among stone-age food remnants, which means this herb was used as far back as 6000 B.C. Caraway is most often grown for its seeds, but the root and leaves are also edible. Seeds (whole or ground), leaves, and roots are used in cooking. Roots of Caraway can be boiled and used like parsnips or carrots. Fresh leaves can be harvested as needed and used in salads, soups, and stews or eaten like spinach. Seeds are used in baking, slaws, cheese, and potato dishes. Caraway offers a licorice flavor.

Caraway contains dietary fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, vitamins A, B6, B12, C, E, and K, folate, beta carotenes, thiamine, riboflavin, niacin, and other amino acids.