Scientific Name: Carum carvi
Vernacular names: cumin of the meadows, chervis, anise of the meadows, false anise, anise of the Vosges
Warm and slightly peppery aroma, the caraway recalls the flavor of fennel or anise, with the spiciness of eucalyptus.
Very present in the kitchens of Northern and Eastern Europe, it is very popular with sauerkraut, cabbage soup, cabbage salad, goulash, pot au feu, potatoes or cheese. White.
It is found in liqueurs such as kummel, aquavit, schnapps or gin. The caraway is also present alongside gouda, munster or even sausages and meat preparations. You can also flavor breads and pastries.
Antispasmodic, the caraway fights flatulence and promotes digestion. It also promotes lactation. Its seeds are diuretic, expectorant and fortifying. In addition, chewing a few seeds freshens the breath.
Carvi has been used since prehistoric times. It has indeed found its trace in some archaeological sites.
The Egyptians used them to ward off evil spirits from their graves, the Romans used them to flavor the bread, and the caraway is used in the preparation of filters of love in the Middle Ages: it was considered preserve from infidelity ...
Dioscoride quotes him for his medicinal use.
Can reach up to 60 cm high, the caraway has a downy foliage and likes the fresh soils and limestone.