76 CULINARY HERBS 



followed by oblong, pointed, somewhat curved, light 

 brown aromatic fruits — the caraway "seeds" of com- 

 merce. These retain their germinating power for 

 about three years, require about 10,000 seeds to 

 make an ounce and fifteen ounces to the quart. 



Cultivation. — Frequently, if not usually, caraway 

 is sown together with coriander in the same drills 

 on heavy lands during May or early June. The 

 coriander, being a quick-maturing plant, may be 

 harvested before the caraway throws up a flowering 

 stem. Thus two crops may be secured from the 

 same land in the same time occupied by the caraway 

 alone. Ordinary thinning to 6 or 8 inches between 

 plants is done when the seedlings are established. 

 Other requirements of the crop are all embraced in 

 the practices of clean cultivation. 



Harvest occurs in July of the year following the 

 seeding. The plants are cut about 12 inches above 

 ground with sickles, spread on sheets to dry for a 

 few days, and later beaten with a light flail. After 

 threshing, the seed must be spread thinly and turned 

 daily until the last vestige of moisture has evapo- 

 rated. From 400 to 800 pounds is the usual range 

 of yield. 



If seed be sown as soon as ripe, plants may be 

 secured which mature earlier than the main crop. 

 Thus six or eight weeks ma}^ be saved in the grow- 

 ing season, and by continuing such selection a quick- 

 maturing strain may be secured with little efifort. 

 This would also obviate the trouble of keeping seed 

 from one year to the next, for the strain would be 

 practically a winter annual 



