Unusual Vegetable Plants

Pages.

Introduction
About The Author
Aloe Vera
Angelica
Artemesia
Asparagus
Asparagus Pea
Aubergine
Bay Tree
Caraway
Cardoons
Chicory
Chili Peppers
Celeriac
Chives
Cinamon Vine
Coffee
Courgette
Elephant Garlic
Fennel
Florence Fennel
Garlic
Garlic Chives
Ginger
Globe Artichoke
Hamburg Parsley
Hops
Horseradish
Jerusalem Artichoke
Kale
Kohl Rabi
Lemon Balm
Licorice
Marjoram
Marrows
Mushrooms
Nasturtiums
Oca
Okra
Pak Choi
Pumpkin
Radish Mooli
Salsify
Scorzonera
Sea Kale
Squash
Soya Beans
Stevia
Sweet Peppers
Sweet Corn
Sweet Potatoes
Tea
Tobacco
Tomatillo
Tree Onions
Verbena
Vine Leaves
Wasabi
Water Cress
Welsh Onion
Winter Savory
Yacon
Yams         

 

 

Caraway - Carum Carvi.


Originally from southeastern Europe and western Asia Caraway has been cultivated for thousands of years. It is believed that seeds found at Neolithic sites in Europe, were Caraway seeds and the Ancient Greeks certainly used them, as did the Romans, to relieve indigestion. In Tudor times Caraway seeds were also popular in the baking of cakes and breads, or were sugared and served as a side dish. 

Caraway is a biennial herb and not particularly hardy, so the plants must be protected with a mulch during the winter. The first year will see the young plants reach about 20 cm high and then go on to some 60cm in height in the second before flowering. The foliage of growing plants is delicate and lacy, like that of carrots and the flowers are greenish white, which when pollinated, produce seed that ripens in midsummer, after which the plant dies. 

Caraway is still used in some modern herbal remedies for digestive disorders and in the production of essential oils that are used to decrease bruising in the skin. The oils are also used in soaps, lotions and in perfume and the seeds can be chewed as breath sweeteners.

The flavour of Caraway is quite distinct and used commercially in the production of the drink called Kummel, but it also has many healthier culinary uses. Seeds can be sprinkled on  loaves of bread and can be added to cakes, baked fruits, chutneys and pickles. In olden times the roots of this herb were roasted just like carrots, turnips or any other vegetable. The leaves can be added to flavour stews or soups and Caraway and baked apples works very well with pork.

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