Caraway
$4.00
Caraway (Carum carvi) — a biennial plant in the Apiaceae family, known for its aromatic seeds widely used as a spice in cuisines around the world. The plant also has feathery green leaves that can be used similarly to parsley or dill, adding a fresh, herbaceous flavor to dishes. Growing tips: Caraway is a biennial — it grows foliage the first year and flowers/seeds the second. Plant in fall or early spring. The foliage resembles carrots (they are related). In our climate, caraway overwinters well and produces abundant seeds the following summer. Harvest seed heads when they begin to brown and dry them in paper bags. Beyond rye bread, try caraway seeds in roasted cabbage, potato soup, and pork dishes. The taproot is also edible, similar to parsnip.
Interested in this plant?
Contact us to check availability and arrange pickup. We sell locally in Big Pine, CA.
More Herbs
Rosemary
Aromatic, drought-tolerant rosemary — a perennial herb that earns its place in every garden. Wonderful for roasting meats, flavoring bread, infusing olive oil, and simply brushing past for the fragrance. Growing tips: Rosemary is a Mediterranean native that loves our dry Owens Valley climate. Once established, it needs very little water. Full sun, well-drained soil, and protection from the harshest winter winds are all it asks. In Big Pine, it may need winter mulching in exposed locations. One plant provides more rosemary than most cooks can use. Prune regularly to maintain shape and encourage bushy growth. Excellent in containers on a sunny patio.
Garden Sage
Classic culinary sage with velvety, gray-green aromatic leaves. An essential herb for Thanksgiving stuffing, brown butter sauce, saltimbocca, sausage seasoning, and fall/winter cooking. Growing tips: Sage is a tough perennial that thrives in our dry, alkaline soil — conditions that many herbs love. Full sun and minimal water once established. Harvest regularly by snipping stems to encourage bushy growth. Sage is semi-evergreen in our climate and can often be harvested year-round with winter protection. The purple flowers in spring attract pollinators. Pair with butternut squash, pork, poultry, and white beans.
Mint
Refreshing, vigorous mint for mojitos, juleps, teas, tabbouleh, Vietnamese cooking, desserts, and just about everything else. One of the most useful and easiest herbs to grow — almost too easy. Varieties may include: Spearmint, Peppermint, Chocolate Mint, and other mint types. Growing tips: WARNING: Mint is an aggressive spreader. Grow it in containers or a dedicated bed where it cannot escape — we are not kidding about this. That said, it is nearly indestructible and provides unlimited harvests. Full sun to part shade, regular water. Harvest frequently by cutting stems — this keeps plants bushy and prevents flowering. Mint tea is as simple as steeping fresh leaves in hot water. Freeze extra leaves in ice cube trays for winter cocktails.
Peppermint
Peppermint (Mentha x piperita) — a perennial herb known for its aromatic leaves and strong, refreshing flavor. A hybrid of watermint and spearmint, widely cultivated for its culinary, medicinal, and aromatic properties. Used to flavor teas, desserts, and savory dishes. Its essential oil is valued for its cooling sensation and therapeutic benefits. Growing tips: Like all mints, contain peppermint in a pot or dedicated bed — it spreads aggressively. It prefers slightly more moisture than other mints and appreciates afternoon shade in our hot Owens Valley summers. Harvest stems frequently. Dry extra leaves for winter tea — hang bundles upside down in a cool, dark place. Peppermint also repels many pests, making it a good companion plant around the garden perimeter.