Caraway Seeds Vilmorin - Aromatic Seeds for Baking and Cheeses

Caraway Seed Packet Vilmorin (Reference: 5875246) invites you to discover one of the oldest aromatic plants known to humanity. Also called meadow cumin, caraway has been part of the world's culinary history for thousands of years. Archaeological traces attest to its use as far back as the Stone Age, making this seed a genuine treasure of our gastronomic heritage. This variety, selected by Vilmorin, guarantees top-quality seed to enrich your herb garden.

An exceptional seasoning to elevate your cooking

Caraway stands out for its seeds with their intense, spicy scent, ideal for lifting a host of preparations. Used whole or crushed, these seeds bring an authentic flavour to your Middle Eastern pastries, fresh cheeses and grilled meats. Professional and home cooks particularly value its ability to turn simple dishes into refined creations. This aromatic plant suits urban gardens, balconies and terraces perfectly, letting anyone grow their own fresh spices. Its rapid growth and natural toughness make it a favoured choice for beginners as well as for experienced gardeners looking to broaden their range of herbs.

Botanical features and advantages of the Vilmorin variety

This Vilmorin herb seed draws on the century-old expertise of the French seed house in varietal selection. Caraway belongs to the Apiaceae family and has unique characteristics that set it apart from the other related species. Its finely cut leaves and its umbels of small white flowers create a decorative effect that is much appreciated in the garden. The plant generally reaches 20 to 40 cm in height, forming a compact clump well suited to growing in containers. Its natural resistance to the pests and diseases common to herbs makes it very easy to look after. The seeds it produces have a high essential-oil content, guaranteeing a powerful aroma and excellent keeping after harvest and drying.

A practical growing guide and expert tips

Growing Vilmorin caraway turns out to be remarkably simple with the right technique. Sow from May to September to make the most of the growing season. Prepare your pots or window boxes with a well-drained medium: general-purpose compost mixed with coarse sand in a 2:1 ratio. A sunny position remains essential for developing the aroma; choose a spot that gets at least 6 hours of sun a day. Sow on the surface, covering the seeds lightly, then keep the moisture steady without overwatering. Germination usually takes 10 to 15 days at room temperature. Thin the young plants to keep a spacing of 15 cm between each one. Harvest the seeds when the umbels turn brown, then dry them somewhere dry and airy before storing in airtight containers.

Technical specifications