Caraway Seed

These aromatic seeds come from an herb in the parsley family. They have a nutty, delicate anise flavor and are widely used in German, Austrian and Hungarian cuisine.

Caraway seeds flavor many foods including cheese, breads, cakes, stews, meats, vegetables and the liqueur Kummel. They should be stored airtight in a cool, dark place for no more than 6 months.

Legends, Myths and Stories

The famous Ebers Papyrus, an ancient Egyptian scroll containing medical notes and recipes from 1550 BC, lists 20 plants used as both medicines and seasonings, including anise, fennel, thyme, mustard, wormwood, and caraway. From this we know that caraway has been in use for at least 3500 years. The medicinal effect of caraway is due principally to the carvon contained in the essential oil.

Dioscorides advised the oil of caraway for pale-faced girls.

Caraway was an ingredient in love potions as well as an additive to the feed of homing fowl. And true believers held that any object that contained a few caraway seeds would be safe from theft; if any thief tried to steal such an object, the staying power of caraway would seize and hold him on the spot until the owner reached the scene.

Formulas or Dosages

The seeds may be chewed as is or the following preparations used:

Infusion: use 3 tsp. crushed seeds with 1/2 cup water.

Decoction: use 1 tsp. seeds to 1/2 cup water. Boil briefly, steep covered for 10 minutes and strain. Take 1 to 1 1/2 cups a day, a mouthful at a time. Or boil 3 tsp. seeds in 1/2 cup milk for a short time, then steep for 10 minutes.

Oil: take 3-4 drops of caraway oil, 3 times a day.

Powder: take 1/4 to 1/2 tsp., 2-3 times a day. 

The 17th century herbalist advised: The roots of caraway, being boiled, may be eaten as carrots.