The pungent seeds of this mounding, carrotlike plant flavor vegetables, pickles, and baked goods. From the meadows of Asia Minor, it grows 1–2 ft. in the first year; in the second spring, umbrellalike clusters of white flowers rise above the foliage; they go to seed in summer, and the plant dies. Start seeds in place (the taproot precludes transplant) in fall or early spring; thin seedlings to 18 in. apart. Demands well-drained soil.
Caraway seeds are used in rye breads. Leaves and shoots can flavor salads; roots can be shaved like carrots or parsnips and dropped into soups. But since the plant is a biennial (it flowers and produces seed in its second year), you’ll need to dedicate a patch of ground to it, or plant it in a pot.
From northwest Africa and Southwest Asia. Actually a giant vetch, this cool-season bean is best known ...
This annual is an infrequently grown species. Flowers are small (just 1 in. wide) and single, but bloo...
Grows to 1–3 ft. high. Dark green, toothed leaves are slightly smaller than those of M.