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The seeds, similar to cumin in flavor, are classic additions to rye breads, cheeses, stews, marinades, cabbage, sauerkraut, turnips and onions. If added to soups, put them in a cheesecloth bag and add for the last 30 minutes of cooking only, as protracted heating makes them bitter. Crush them before adding to vegetables or salads to release their flavor.

Carum carvi is an easily grown biennial that reaches 2 feet in the second year when the seeds develop.


Use the leaves of this herb sparingly in soups and stews.

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