The fruits of caraway were found during archeological excavations in the ruins of circular dwellings dating from the third millennium B.C. and are probably the oldest spice used in Europe. In Asia, too, caraway was grown in pre-Christian times.
Dioscorides recommended it for the stomach and in the Middle Ages it was the custom to end a feast with 'caraway cookies', apparently because caraway has very good carminative properties (relieving flatulence), for which purpose it is used in pharmaceutics to this day. It was used together with anise, coriander and fennel to flavour jams, and as we learn from Shakespeare's Falstaff it could also be used to flavour baked apples.
Nowadays caraway is commonly used in breads and on buns, also added to boiled potatoes, sauerkraut, roast pork and roast goose or duck.
According to medieval tradition, chopped fresh leaves are added to soups and salads. Caraway may also be used in powdered form, but it must be ground just before being used so the fragrant essential oil does not evaporate.
Caraway is a biennial plant indigenous to a wide area embracing almost all of Europe and Asia. Because of its large consumption it is nowadays grown as a field crop throughout most of Europe as well as in Asia and north Africa. It does not tolerate wet, heavy clay soils.
The seeds are sown in spring about 2 cm deep in drills 40 cm (16 in) apart. It is harvested the second year in late summer when two-thirds of the fruits have ripened. The cut plants are tied into sheaves and left in the field until they are dry and fully ripened, after which they are threshed to obtain the seeds. The seeds - achenes (1) - are usually dried by natural heat. Caraway growing wild in the meadow is just as good for flavouring as the cultivated form.
Dioscorides recommended it for the stomach and in the Middle Ages it was the custom to end a feast with 'caraway cookies', apparently because caraway has very good carminative properties (relieving flatulence), for which purpose it is used in pharmaceutics to this day. It was used together with anise, coriander and fennel to flavour jams, and as we learn from Shakespeare's Falstaff it could also be used to flavour baked apples.
Nowadays caraway is commonly used in breads and on buns, also added to boiled potatoes, sauerkraut, roast pork and roast goose or duck.
According to medieval tradition, chopped fresh leaves are added to soups and salads. Caraway may also be used in powdered form, but it must be ground just before being used so the fragrant essential oil does not evaporate.
Caraway is a biennial plant indigenous to a wide area embracing almost all of Europe and Asia. Because of its large consumption it is nowadays grown as a field crop throughout most of Europe as well as in Asia and north Africa. It does not tolerate wet, heavy clay soils.
The seeds are sown in spring about 2 cm deep in drills 40 cm (16 in) apart. It is harvested the second year in late summer when two-thirds of the fruits have ripened. The cut plants are tied into sheaves and left in the field until they are dry and fully ripened, after which they are threshed to obtain the seeds. The seeds - achenes (1) - are usually dried by natural heat. Caraway growing wild in the meadow is just as good for flavouring as the cultivated form.
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