Welcome to the summary page for FabulousFusionFood's Herb guide to Caraway along with all the Caraway containing recipes presented on this site, with 5 recipes in total.

e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Caraway as a major herb flavouring.

Caraway (also known as Persian cumin) is a biennial plant, Carum carvi native to Europe and western Asia. It is a member of the Apiaceae (also known as Umbelliferae) plants of which carrots are also a member. The plant has divided feathery leaves and grows to between 20 and 30 cm tall. These bear flower stems that can grow to almost 60cm tall and bear white flowers in umbels (umbrella-like structures). When ripe the fruit are crescent-shaped and contain a single seed. (The fruits of the caraway plant are often, and erroneously, called seeds. If you actually open one of these fruit you will see that it bears a seed within).



Caraway seed is most often used as a spice, however caraway greens can also be used as an herb. Caraway leaves have a very fresh taste with a parsley-like undertone. Leaves should be harvested during the growing season (May to July). They are typically used as a flavouring for soups, fresh in salads and are an ingredient in some oriental curries and were one of the herbs used by the Ancient Romans.