Herbal Blessing: CARAWAY

(Carum carvi)

Native to Northern Africa, the Mediterranean and much of Europe, caraway has been in use since the Neolithic age. It has been found in the remains of Stone Age meals, Egyptian tombs and ancient caravan routes. Mentioned in the Bible, caraway was used by Greeks and Romans as a food and stomach soothing medicine plus the oil was even prescribed to young ladies to rub on their skin and restore a healthy glow. In Elizabethan times it was popular with English tea in seedcakes that were also traditional at feasts given by farmers to celebrate seed time. In America, Sabbath-day posies of fennel, dill and caraway were carried to church and these “meeting seeds” were given to fidgety children to chew. Herbal legends also give caraway the power to keep things from getting lost or stolen and as a love potion, plus to keep chickens and pigeons from straying.

Caraway is commercially cultivated all over Europe as well as Turkey, India and North Africa, but the Dutch are considered to produce the highest quality dark seeds. Caraway is a biennial herb and takes two years to produce seeds and finish its growing cycle. Easy to grow from seed, caraway prefers a well drained soil and sunny spot and often self-seeds freely in a suitable location, but does not like to be transplanted or disturbed. Foliage is delicate and easy to mistake for a weed when small, so mark their spot in the garden. It dislikes growing near fennel, but is a good companion plant to most other plants especially shallow-rooted ones as it loosens the soil plus its flowers attract parasitic wasps, which prey on aphids, to the garden. The 1^st year it produces a thick long taproot and feathery leaves which may be harvested as needed and then the 2^nd year produces creamy white flower heads with a pinkish hue. Caraway is in flower from June to July and then produces dark brown ribbed and slightly crescent-shaped fruit with two seeds. Harvest seeds when ripe by cutting off the whole plant and turning upside down in a paper bag to dry.

Falling into both the categories of herb and spice as its leaves, seeds and roots are all edible, caraway is very versatile. The young leaves are less spicy with a mild parsley-dill flavor and may be used to add tang to salads, in cheeses or even sugar cookies. They are also often used as a garnish. The older leaves can be cooked like spinach. The seeds may be used raw or cooked and have a nutty, delicate slightly lemony, anise flavor all their own. They give a distinctive flavor to rye bread, cabbage, cheeses such as havarti and seem to have a special affinity for apples, pork and sausages. The seeds are also wonderful on baked fruit, cakes and cookies as well as dumplings, cream cheese, soups and stews. They may be used whole or when ground they add a pleasant and unexpected taste to both sweets and savories Caraway seed is high in protein and fat and often chewed as a breath sweetener and digestive aid after a meal, but may also be chewed to relieve a toothache. The roots can be harvested after the second year and boiled and eaten like parsnips with melted butter or white sauce.

CARAWAY TIPS

Caraway seeds hold their flavor for months
stored in airtight containers away from light.

Warm or lightly toast before use
to bring out the flavor.

Add caraway seeds to a long simmered dish
in the last 15 minutes if possible to prevent bitterness

CARAWAY RECIPES

ARUGULA CARAWAY PESTO
1 c arugula leaves
1 c fresh caraway leaves
2 cloves garlic
1/4 c toasted slivered almonds
1/2 c olive oil
1/4 c grated Parmesan cheese
Place arugula & caraway leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until finely chopped. With the machine running, add olive oil in a slow, steady stream. Remove to a bowl and add cheese and salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top. Pesto will keep well in the refrigerator for a few days.

SAUERKRAUT APPLE CASSEROLE
1 lb fresh kielbasa, cut into 1 inch slices
1 chopped onion
2 apples, peeled and quartered
1 c water
1-27 oz. can sauerkraut, undrained
1/2 c packed brown sugar
2 tsp caraway seed
Brown sausage and onion and drain. Stir in apples, sauerkraut, water, brown sugar and caraway seed. Transfer to a baking dish, cover and bake at 350 degree for 1 hour.

CARAWAY CHEESE SPREAD
1/3c crumbled blue cheese
4oz cream cheese
1/3c mayonnaise
1 1/2tsp toasted caraway seeds
Blend together and keep refrigerated until ready to serve.