Caraway Spice: Caraway Growing In The Garden Retrieved 18th Feb2018. 

Heirloom Garden Planning | Planning your Heirloom Garden for Seed Saving. Retrieved 18th Feb 2018.

• Austrian pasta with caramelised cabbage (Krautfleckerl)

• Carrots with dukkah and preserved lemon 

• Cabbage, carrot and caraway broth 

• Broad bean and chickpea fritters with roasted sesame seeds 

• Pearled barley, blistered cauliflower and chickpeas 

• Sour cherry and caraway fritters

• When harvesting make sure you have chosen herbs that are not damaged, have poor nutrients or discoloured
• The seeds should be harvested when they turn a rich deep brown colour
• Make sure you wait until it is the right season otherwise the herbs will not taste good
• Make sure it's big enough
• Save some plants so that you will have herbs for the next harvest
• If the leaves are desired, collect the leaves when the plant is still young
• If the roots of caraway are desired, add them to dishes with meat for more flavour

• 1 spring cabbage (see Note)
• a few handfuls of fleckerl (see Note) or farfalle
• 1 tbsp ghee or vegetable oil
• 1 small bunch spring onions, cut into 2 cm lengths
• 1 tbsp white sugar
• 1 tsp roughly chopped caraway seeds
• 1 tbsp apple cider vinegar
• salt and freshly ground black pepper, to season
• fresh marjoram leaves, to serve

1. Cut the cabbage in half and remove the core. Cut into quarters, then crosswise into 2 cm strips.
2. Cook the pasta in a large saucepan of salted water until al dente (it should be ready when the cabbage is cooked). Drain, reserving some cooking water.
3. Meanwhile, melt the ghee in a large frying pan over medium heat. Add the spring onions and stir-fry until just browned. Remove from the pan and set aside.
4. Melt the remaining ghee, sprinkle in the sugar and cook for 5 minutes or until golden brown and caramelised.
5. Add the cabbage (take care as the caramelised sugar is very hot) and cook, stirring constantly, for 2–3 minutes or until combined. Stir in the caraway seeds and deglaze with the vinegar. Season with salt and pepper.
6. Fold in the pasta. Add some cooking water to loosen, if necessary.
7. Transfer to a serving bowl, sprinkle with the fresh marjoram and serve hot.