carvi

Carvi, commonly known as caraway, is a flowering herb in the Apiaceae family with the botanical name Carum carvi. The species epithet carvi is used in scientific naming, while the plant is widely grown for its seeds, which are used as a spice. It is native to Europe and western Asia and has been cultivated worldwide for centuries.

The plant is a hardy, herbaceous biennial or short-lived perennial that grows to about 40–60 cm tall. It has finely divided, feathery leaves and small white to pinkish flowers arranged in umbrella-shaped clusters called umbels. After flowering, there are elongated, ribbed fruits that dry to become the characteristic caraway seeds.

Cultivation favors temperate climates with well-drained soil and full sun. Seeds are usually sown in spring or late summer. Seeds are harvested when they turn brown and dry, then dried and stored for culinary use. Caraway is tolerant of light frost but does not thrive in waterlogged conditions.

Uses are primarily culinary. Caraway seeds impart a warm, sweet-tinged, resinous aroma and are used in breads, pastries, cheeses, soups, stews, pickles, and sausages. They are also used to flavor liqueurs in some regions. The plant’s essential oil, containing carvone and limonene as major components, is employed in flavorings and fragrance applications.

Safety considerations include the general allergen risk associated with Apiaceae and the need for dilution and dilution in essential oils. As with many herbs, moderation is advised in foods, and medical use should follow professional guidance.