Lithuanian Caraway Seed Tea

This Caraway Seed Tea is one of those recipes that barely feels like a recipe at all — and yet it has been part of Lithuanian kitchens for generations. Simple, warming, and gently aromatic, this caraway tea recipe is made with just seeds and hot water, but it carries a surprising amount of nostalgia in every mug. It’s the kind of tea you don’t overthink. You make it because that’s what you’ve always done.

Jump to:

• Herbs and Spices and Lithuanian Tea Traditions
• Ingredient Notes
• Step-By-Step Method
• ​Milky Variation
• ​Serving Suggestions
• Why Caraway Feels So Lithuanian
• ​More Lithuanian Drinks To Try
• Lithuanian Caraway Seed Tea

Herbs and Spices and Lithuanian Tea Traditions

Besides strong black teas, Lithuanian kitchens have always been full of jars and wooden boxes filled with dried herbs and spices. Chamomile, dried mint leaves, thyme (Thyme Tea is delicious, by the way!), fennel seeds, and caraway seeds — you name it, we infused it and drank it as tea. The majority of our tea is not tea at all. 

Growing up, we never ran out of flavors. There was always a wide variety of herbal infusions on rotation, often chosen simply because they tasted good or felt comforting. Each tea came with certain beliefs attached to it, passed down casually through family conversations rather than written rules.

We drank tea not as a cure, but as a preventative habit and a warming ritual — something to sip in the evening, during cold weather, or after a long day. It was part of everyday life, not something reserved for when you were unwell.

Ingredient Notes

• Caraway Seeds. Caraway seeds come from the caraway plant, scientifically known as Carum carvi. These small, crescent-shaped seeds have an earthy, slightly peppery flavor and are used widely in savory dishes across Europe — especially in rye bread, sauerkraut, and soups. In Lithuanian cooking, caraway is a familiar culinary ingredient long before it ever appears in a mug.
• Water. Use hot water, but not boiling. Boiling water can overwhelm the seeds and dull their mild taste. Letting the water cool slightly before pouring helps preserve the delicate flavor of the herbal infusion.
• Honey (Optional). Honey is optional and very much a matter of personal preference. Many Lithuanians drink caraway tea plain, but a teaspoon of honey adds a soft sweetness that rounds out the flavor.

Step-By-Step Method

This caraway tea recipe makes one mug and takes just a few minutes.

1. Lightly crush the caraway seeds using a pestle and mortar. If you don’t have one, roughly chopping them with a knife works too.
2. Place the crushed seeds into a mug.
3. Pour hot (but not boiling) water over the seeds.
4. Cover the mug and let the tea infuse for 6–8 minutes. Strain if you wish.
5. Stir in honey if using, then enjoy while warm.

That’s it — no special equipment, no complicated steps.

​Milky Variation

There’s also a milky version of caraway seed tea, made with hot milk instead of water. This variation is especially popular among breastfeeding mothers. 

My mum drank so much of this milky caraway tea when I was a baby that she swears she’ll never drink it again. Too much of a good thing, apparently. Even now, she laughs about it and reaches for literally any other tea instead.

If you’re curious, simply replace the water with gently heated milk and follow the same method. It’s richer, softer, and very old-fashioned.

​Serving Suggestions

In Lithuania, people traditionally believe that caraway tea is helpful when you feel unsettled — especially after heavy meals, during moments of tension, or when you want something calming before bed. You’ll often hear it mentioned in connection with the stomach or general comfort.

These are long-held beliefs rather than medical advice, rooted in everyday experience rather than scientific evidence. The tea is valued for its mild taste, warmth, and familiarity — not as a treatment, but as a gentle ritual.

I personally enjoy its earthy flavor in the evening, especially during colder months, when I want something soothing but don’t feel like black tea or coffee. However, I was always told by my parents not to have the same herbal tea for a prolonged period of time, and to change it up. 

Why Caraway Feels So Lithuanian

Caraway seeds appear everywhere in Lithuanian cooking — from dark rye bread to savory foods served at family gatherings. Turning them into tea feels like an extension of their culinary use rather than something separate.

It’s also a reflection of how Lithuanian food culture works: simple ingredients, used in different ways, with close relationships between cooking, daily habits, and personal routines.

This tea isn’t flashy. It doesn’t claim miracles. It just tastes familiar.

​More Lithuanian Drinks To Try

Lithuanian drink traditions go far beyond black tea. From herbal infusions to seasonal drinks, there’s a whole world of simple, comforting beverages worth exploring — and I’ll link a few of my favorites below.