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.

• Premium Caraway Herb Seeds (Carum carvi) (~2g, biennial spice herb for breads, rye, and meat dishes)