Work the soil deeply, as caraway is deep-rooted. Germination is slow. It thrives in all but the most humid warm regions and does best from fall-sown seeds. The plants should be thinned so that they are about 6 inches apart. It needs well-drained soil and plenty of sun for the best flavor.
Harvesting Cut the young leaves when they are required.
When the seed turns light brown, cut the whole plant off at ground level. Preserve seeds by drying. Culinary use The leaves may be used in salads and soups, the seeds in baked goods, dumplings, cream cheese and meat dishes such as goulash and pork casserole. The roots can be boiled as a vegetable and served with a white sauce. Use Prepare the seed as a tincture or infusion for medicinal use.