Caraway is a biennial
plant that is apart of the Apiaceae family and is grown in Europe and parts of Western
Asia, it can grow to be about 1m tall and has fine feathery leaves with umbels of white
flowers like flattened parcels. The curved
ridged seeds are the most popular part of the plant which have a
interesting sharp flavour with a citrus overtone. The long white roots and
the leaves can also be eaten.
CULTIVATION
Caraway is grown from
seeds planted in autumn or spring and requires
ample water, these seedlings don't respond well to
transplanting so thin out later about
25cm apart is good. In good mild climates they can grow in full sun but semi-shade
is preferred in most parts of Australia. This type of plant usually takes two
years to complete its life cycle but does vary. If the seed is to be collected the stems should be cut when
they just begin to yellow. Hang them upside down to dry with paper bags to
catch the seed as it is released.
Health Benefits and uses of Caraway
- used both
medicinally and in cuisine for thousands of years
- best
known for its use in caraway seed cake, popular in Britain
- can
be used in a variety of breads, pastries, cakes, cooked fruit dishes, steamed and baked vegetables
- flavour for some
sausages and other meats
- flavouring used in the liqueur,
Kümmel
- add young leaves to salads and chopped and sprinkled
into soups
- roots can be eaten as a vegetable or added to other dishes
- aid to digestion and to relieve flatulence
- muscle relaxant
- pain relief
- increases breast milk
- reduces fever
- remedy in the flatulent colic of infants
- Caraway oil is strongly fungicidal and effective (particularly against bacterial and candida infections)
Side Effects and Possible Interactions of Caraway
- If you have a kidney problem, seek medical advice before using caraway
- seek medical advice if pregnant or breast feeding
|