ENGLISH NAME: Caraway
LATIN NAME: Carum carvi
LOCAL NAMES:
Czechia: Kmín kořenný
Turkey: Karaman kimyonu / Yabani kimyon
Bulgaria: Ким / Чимон (Kim / Chimon)
Georgia: ჯეჯილი (Jejili) / ველური ქიმიონი (Veluri kimioni)
COUNTRY: Bulgaria, Czechia, Turkey, Georgia
WHERE TO FIND IT:
Region: Bohemian-Moravian Highlands (Czechia), Central and Eastern Anatolia
(Turkey), Central Balkan and Rhodope areas (Bulgaria), Meskheti and Javakheti
(Georgia)
Elevation: 300–1800 meters
Terrain: Meadows, pastures, forest edges, and cultivated fields with
well-drained, fertile soil
DESCRIPTION:
A biennial herb with finely divided, feathery leaves and tall, hollow stems that
produce compound umbels of small white to pinkish flowers in its second year.
The plant is most famous for its crescent-shaped, aromatic seeds, which have a
strong, sweet, and slightly peppery flavor.
USABLE PARTS: Seeds (fruits),
leaves, and root
MEDICINAL
PROPERTIES:
Traditionally used to relieve bloating, indigestion, and colic. Acts as a
carminative, antispasmodic, and mild antimicrobial. Often used in remedies for
infants’ digestive issues and in cough mixtures for its expectorant qualities.
UNDESIRED EFFECTS:
Generally safe; excessive use may cause allergic reactions or skin irritation
in sensitive individuals. High doses of essential oil should be avoided.
COMBINING WITH
OTHER MEDICINES:
Frequently paired with fennel and anise in digestive teas. Also used with
chamomile or dill in carminative formulas for infants and adults alike.
PREPARATION:
Used as a tea (infusion or decoction) from crushed seeds. Also included in
spice blends, liqueurs, or tinctures. Fresh leaves can be eaten in salads or
soups, and the root may be cooked as a vegetable.
HARVEST TIME:
Late summer (July–August), when seed heads turn brown and aromatic.
HARVEST METHOD:
Cut the seed heads early in the morning when dry, and hang them upside-down in
paper bags to collect ripened seeds. Shake out and clean once fully dry.
CONSERVATION
(STORAGE):
Store dried seeds in airtight glass containers away from heat and light. Best
used within 1–2 years to preserve aromatic oils. Ground seeds lose potency more
quickly and should be freshly crushed before use.