The caraway plant is an erect, biennial herb with a thick, spindle-shaped tap root. It has hollow stems and deeply divided fern-like leaves with a mild dill-parsley flavour.
The tiny, white to pink flowers grow in umbels, and are followed by aromatic 5-ribbed fruits.
The whole plant is edible.
The root can be cooked as a vegetable, and the young, flavourful leaves can be used in soups, salads or as a seasoning.
The crescent-shaped caraway seeds have a sweet, warm and aromatic taste and flavour.
The seeds are popular in the cuisines of Northern and Eastern Europe and used in bread, cheese, cheese spread, goulash, sauerkraut, sausages, cooked apples and salad dressings.
Oil of caraway seeds is an important ingredient in a number of Danish schnapps and also in liqueurs such as the German liqueur Kümmel.
The caraway seed oil is also used in herbal remedies and dietary supplements.