All about Caraway

Caraway has been around for quite some time, it is actually reported to be one of the oldest herbs used.  It has a flat, Queen Anne's type flower, very lacy with tiny white flowers that bloom in the late summer.  The leaves are very wispy and fern-like similar to a carrot top.  The leaves have a taste similar to dill, while the roots and seeds have a spicy taste. The fresh leaves are most often used in soups, stews, salads and as a garnish.  You will most often find the seeds used in breads and salad dressings or as flavoring such as the recipe below.

Plants and Seeds

 

HARVEST & HAM STEW 

1/2 teaspoon caraway seed
1/2 teaspoon paprika
1/2 teaspoon celery seed
1 tablespoon olive oil
2 cloves garlic, chopped
1 red onion, chopped
1/2 medium head cabbage, chopped
1 cup water
1 pound ham steak, cubed
2 large potatoes, sliced thick
3 carrots, chopped
3 cups firmly packed greens, such as spinach, chard or beet tops
Salt and black pepper to taste

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread. PREP TIME 25 MIN - COOK TIME - 35 MIN