|Caraway Seed Cake|
SPICE IT UPwith Ian Hemphill from www.herbies.com.au
This next spice is used to flavour a whole lot of food that we eat.
Think Havarti cheese, rye bread, sauerkraut and caraway seed cake in Britain.
What may surprise you is that the roots can be cooked as a vegetable like parsnips or carrots, and, the leaves are sometimes eaten as herbs, either raw, dried, or cooked, just like you would with parsley
Let’s find out about this spice…
It’s native to western Asia, Europe and Northern Africa.
Caraway is a spice that we should all be growing along with our parsley and chervil because it’s so versatile.
The plant looks like others in the carrot family, which includes parsley.
Caraway has those finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems.
The main flower stem is 40–60 cm tall, with small white or pink flowers in umbels.
Did you know that Caraway seeds are actually meant to be called fruits? In fact they’re crescent-shaped achenes, around 2 mm long, with five pale ridges.
If you have any questions about growing caraway, or have some growing in your garden, send in a photo or write in to firstname.lastname@example.org or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.
Caraway Seed Cake Recipe
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 250g (8oz) self-raising flour
- 38g jar caraway seeds
- 2tbsp milk
- 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment
|Choko ready to plant|
|Raised garden beds in background.|
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