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Caraway,
a member of the carrot family, is a self-seeding annual, sometimes
growing as a biennial, which likes a sunny location and, unlike
most herbs, well-watered soil. Seeds should be sown in shallow
drills as early as possible and, in milder climates, in the
fall. Thin the seedlings and keep the bed weeded. Caraway
does not need fertilizer.
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For
some reason the spice does not like to grow near fennel, but
it makes a good companion for peas and will help keep the
weeds down under your pea rows.
When the seeds are brown (mid to late summer), check their
ripeness with a gentle tug. If ready, cut off the whole plant
and turn it upside down in a paper bag. When dry, the seeds
will fall to the bottom of the bag when it is rolled between
your hands.
There
is evidence of caraway's use dating back over 5,000 years,
making it one of the oldest known spices. Medicinally, caraway
is a carminative, soothing the digestive tract, relieving
colic, cramps, bloating and flatulence. As English herbalist
Nicholas Culpeper wrote in The English Physitian (1652), caraway
is "conducive to all the cold griefs of the head and
stomach … and has a moderate quality whereby it breaketh wind,
and provoketh urine."
Caraway is reputed to increase breast milk production and
its antispasmodic action will also relieve menstrual pain.
The spice is frequently used in cough syrups, especially for
children, and will successfully combine with white horehound
in this role.
In the magical realm, caraway is carried to ward off evil
entities and any negativity. The ancient Egyptians buried
their dead with a bag of caraway seeds as a bulwark against
evil spirits. A small bag of the seeds placed in a child's
bed will afford protection from illness and from Lilith, the
female demon who attacks children. Chewing or carrying the
seeds will attract the love of a desired one and will promote
fidelity. When baked in bread, cakes and cookies, they are
lust inducing.
Every part of the caraway plant is edible, but it is the seeds
that are most popular in the kitchen. Their taste is slightly
sweet, nutty and peppery with a hint of fennel or anise. They
are used extensively in Eastern European and Scandinavian
cuisine, in cheeses, goulashes, sausages, stews and breads
(especially rye bread). There's some quality in caraway that
counteracts greasiness in foods, which is why the spice is
a good addition to dishes like cheese, sausages, pork and
duck. Be aware that caraway seeds can become bitter with prolonged
cooking, so it's best to add them to the dish during the last
15 minutes or so.
Here are a couple of vegetarian recipes using the spice:
Borscht 'n' Beans
· 1 Tbsp. olive oil
· 3 medium-sized beets
· 2 small onions, diced
· 1 clove of garlic, crushed
· ¼ cup of apple cider vinegar
· 5 cups of vegetable stock
· 1 cup cooked garbanzo beans
· 1 Tbsp. caraway seeds
· ¼ tsp. cayenne
· Salt to taste
Partially pre-cook the beets in boiling water to make them
easier to peel. Allow them to cool and then peel and cube.
Heat the oil in a large, non-reactive pot. Sauté the
onion until translucent, then add the garlic and the beets.
Add the vegetable stock and vinegar, cover and simmer until
the beets are soft (about 25 minutes). Add the tofu and cook
for a further five minutes. Puree in a blender, return to
pot, add the beans, cayenne and caraway seeds and re-heat.
Add salt to taste. Serve hot with some fresh-baked rye bread.
Caraway
Coleslaw
· 2 apples, cored, peeled and diced
· 1 small to medium-sized white cabbage (some red cabbage
may be added for colour), sliced thinly
· 1 tsp. caraway seeds
· ½ tsp. mustard seed
· ¼ cup of toasted pumpkin or sunflower seeds
· 4 carrots, coarsely grated
· 1 small red onion, finely chopped
· ½ cup of home-made or prepared mayonnaise
· 1 Tbsp. + 2 tsp. unfiltered apple cider vinegar
Mix all the ingredients together. Keep in the refrigerator
for one to two hours, then toss thoroughly before serving.
Add salt to taste.
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