Caraway Herb Seeds

Grow Aromatic Caraway at Home Caraway (Carum carvi) is a classic biennial culinary and medicinal herb grown for its highly aromatic crescent-shaped seeds with a warm, earthy, slightly sweet flavour. Caraway seeds are essential in rye bread, kashmiri cuisine, biryani spice blends, sauerkraut, sausages, and traditional digestive teas. The feathery, fern-like foliage is attractive in herb gardens, and both the young leaves and the parsnip-like roots are edible. A must-have for cooks, herbalists, and kitchen gardeners. Why You'll Love Growing Caraway Highly aromatic seeds for cooking and baking Feathery fern-like foliage looks beautiful in herb beds Edible leaves, seeds, and roots — three crops in one Traditional digestive and medicinal herb Attracts beneficial pollinators when flowering Cold hardy and easy to grow Plant Features Plant Type: Biennial culinary & medicinal herb Botanical Name: Carum carvi Flavour: Warm, earthy, slightly sweet, anise-like Growth Habit: Upright, feathery foliage Growing Difficulty: Easy Container Friendly: Yes (deep containers) Growing in Pakistan Caraway is a cool-season herb well suited to Pakistani winters. For Punjab, Sindh, and most plain regions, sow from September–February; plants establish through winter, flower in spring, and produce seeds by early summer. In cooler northern hill areas (Murree, Swat, Hunza, Quetta), sow February–April. As a biennial, caraway typically produces seeds in its second year — leaves and roots can be harvested in the first year. Provide full sun, well-drained soil, and moderate watering.