Caraway, Herb of Retention

by Alden Smith

Caraway, like another other herb we use, has a long history and is steeped in tradition. Remnants of the seed have been found among Mesolitic remains, making the use of this herb over 5,000 years. Today, caraway is used more for cookery than for medicinal cures. It is probably best know for its use in rye breads. Here, we will discuss caraway, its uses - both medicinal and culinary, how to grow it, and ways to store the herb.

History of Caraway

The caraway seed is actually the dried out fruit of the caraway plant. Caraway was first documented by the Egyptians. It was mentioned in the papyrus of Thebes, around fifteen hundred B.C. It is said that the soldiers of Julius Caesar ate bread made from milk and mixed with caraway seed, one of the first mentions of the value of the herb today. It is still widely used as a condiment, and considered one of the most popular herbs in Europe. The custom of serving roast apples with a little saucerful of caraway is still kept up at Trinity College, Cambridge. In Germany, the seeds are used in a liqueur named Kummel, and it is used in other cordials as well. In Scotland, to this day, a small dish of caraway seeds is placed on the table to dip the buttered side of bread in. It is called salt water jelly.

Europeans in the middle Ages believed that caraway seeds had special powers of retention. Caraway seed was fed to chickens to keep them from straying. To this day, pigeon fanciers keep their flocks together by placing a piece of caraway baked bread in the cote.

Medicinal Uses

The oil and seeds of caraway are used to cure mild indigestion and flatulence. A tea drank four times a day helps mild stomachache ache and indigestion. It is given to young children as a tonic for colic. The seed is bruised and steeped in cold water for 6 hours, is sweetened with honey or sugar, and 1 to 2 teaspoons is given up to 4 times per day. Mash seeds in a mortar and place in a cloth, and hold over the ear for earache. When pounded in a mortar to a paste, the paste helps heal bruises.

Culinary Uses of Caraway

You almost always think of bread when you think of caraway, but it has many other uses as well in the kitchen. Although many bread recipes calls for caraway, it is also used to add flavor to cheeses, sausages and salads. It is used in Scandinavian countries to flavor sauerkraut, and potato and carrot dishes. In Germany, it is used to flavor liqueurs. Use caraway seeds in vegetable dishes calling for beets, carrots, green beans cauliflower, in cucumber salads, with onions, and zucchini and turnips. Caraway leaves are good in green salads, soups and stews. It is often used in cabbage dishes. If the smell of cabbage cooking offends you, put a teaspoon of caraway seeds in a muslin bag and boil with the cabbage. Caraway seeds, both ground and whole, are available commercially.

How To Grow Caraway

Caraway can be propagated from cuttings, but the seed is very easy to germinate. It is hardy to zones 3-4. It does best in a light, dry soil with a pH balance of 6.4. Caraway likes full sun or partial shade. The caraway plant will grow to a height of 2 feet. Considered a biennial it typically presents as an annual, flowering and going to seed in the first year. It produces a long taproot, much like a carrot, in the first year. Stems are hollowed and grooved. It has tiny white flowers displaying in umbrels. Leaves are finely cut, bipinate and 6 -10 inches long. The caraway plant can survive a mild winter.

Plant in early spring, with seeds 6-8 inches apart. Rows should be 12-18 inches apart. Soil should be fertile and well drained. Never let it dry out. Caraway does not like to grow near fennel, but is a good companion plant for peas.

Harvesting and Storage

When caraway turns, be watchful to catch the seed before it falls. When the seed turns brown, snip the stalks, hang upside down in bunches and keep in a warm but airy location. Place a paper lined tray beneath the hanging bundles to catch the falling seeds. Allow to dry for a few weeks, and store in an airtight jar or tin container for further use.

Tips For The Chef

Don't add caraway seed until the last 15 minutes of cooking. Try adding the crushed seeds to a waffle batter for extra flavor - about 1/4 teaspoon to a batch. Add crushed seeds to popcorn for a unique flavor. It is especially good in fried potatoes.

Caraway is a unique herb that demands attention in any kitchen. Try caraway in your cooking today.