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During the excavation of Neolithic sites in Europe, caraway seeds were
found. The Romans, Greeks and the Egyptians were no strangers to this
herb. In Tudor times caraway was popular and used in the baking of cakes
and breads, the seeds were sugared and served as a side dish.
Caraway is a biennial herb growing from 18inches to 2ft tall (60cm), with
umbrella shaped white or pink flowers and feathery leaves. The flowers only
appear in its second year and then followed by its fruits (seeds). Propagate in
the spring from seed in a well drained soil and in a sunny position. |
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Medicinal
An infusion of seeds can relieve digestive disorders and flatulence; it
has also been known to treat those suffering from irritable bowel syndrome.
Caraway medicinal properties are anaesthetic, antibacterial a muscle
relaxant and it is even used to strengthen the urinary organs. The essential
oils are used to help the skin and decrease bruising. Caraway seeds can also
be chewed as breath sweeteners.
The oils are also used to fragrance soaps, lotions and also used in perfume. |
Culinary
Use caraway seeds when baking bread, sprinkle over the top just before
baking, add the seeds to cakes, baked fruits, chutneys and pickles, they will
all benefit from the flavour given from the seeds. The root of this herb can
also be used, roast as you would just like any other vegetable. Try adding the
leaves to stews and soups. Caraway works especially well with pork.
Recipes
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