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MEALS THAT HEAL

FLAVOUR AND FRAGRANCE Caraway

It is a biennial, with smooth, furrowed stems, growing to about two feet high, bearing finely cut leaves, and umbels of white flowers which blossom in June. The fruits which are popularly and incorrectly called seeds are laterally compressed, and marked with five distinct, pale ridges. A pleasant aroma emanates when the fruits are bruised. They have an agreeable taste. The leaves possess similar properties and yield oil identical to that of the fruit. The dried fruit is brown in colour, has a pleasant smell and sharp taste. The seeds are hard and sharp to touch.

The seeds and the oil are used for treating disorders such as rheumatism, eye infections and toothaches. The oil is also used as a fragrance component in cosmetic preparations. Distilled caraway water is considered a useful remedy in the flatulent colic of infants. Caraway is widely used as a spice for flavouring bread, biscuits, cakes and cheese. The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The seeds give rye bread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings. Several liqueurs are made with caraway, including Kummel and some Schnapps.

Now, for a recipe.

Olive oil: 2 tsp

Onion, finely chopped: 1 (medium-sized)

Caraway seeds: 2 tsp

Cauliflower, cut into small florets: 750gm

Vegetable stock or water: 750ml

Fresh cream or fresh milk: 20ml

Parsley, finely chopped: 2 tbsp

Salt and ground black pepper to taste

Caraway seeds, extra, for garnish (optional)

Add the cauliflower and stock, increase heat to high and boil.

Reduce the heat to medium-low and simmer, covered, for 15-20 minutes or till the cauliflower is tender.

Remove from the heat and allow to stand for five minutes.

Blend the soup till smooth. Return the pureed soup to the saucepan. Stir in the fresh cream or milk.

Cook over low heat, stirring for five minutes, or till just heated through. Do not boil. Stir through the parsley and season with salt and pepper.

Sprinkle the extra caraway seeds and serve immediately.

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