The caraway is an aromatic herb of the parsley family which has a tangy, pungent flavor. The caraway plant reaches the height of two feet and has green, feathery leaves and white flowers. The brown seeds are small, curved and tapered.
The entire caraway plant can be used for food. The fleshy root is cooked and eaten as a vegetable. The leaves, milder flavored than the seed, are used to season soups, vegetables, and pork. Oil extracted from the seeds is a principle ingredient in some liqueur.
You can use caraway seed as a seasoning in sauerkraut, coleslaw, stew, pork, bread, cookies, cheese, and vegetables. Rye bread’s particular flavor comes from caraway. Caraway also gives a flavor lift to carrots, spinach, or potato salad. Caraway is good combined with apple and can be used in many apple dishes. Also, caraway seed is good to munch after dinner.
Caraway is an ancient herb. It was originally grown in the Caria region of Asia. Caraway was used in early times, not only in cooking, but as a medicine. It was credited with such feats as curing hysteria and restoring hair to the bald. The seeds can be stored for many year and not lose their aroma.
Always try to keep some caraway seed in your pantry to use in your special recipes.
