(carum carvi)
Often called by its German name, kummel or kuemmel, this plant’s crescent-shaped seeds are reputed to strengthen the memory and to prevent lovers from being fickle. The ancient Greeks prescribed caraway tea for pale young girls, in the belief it would bring color to their cheeks. Caraway seeds flavor kummel liqueurs, which many people make themselves by steeping 2 tablespoons of crushed caraway seeds and 1 cup of powdered sugar in 1 pint of brandy. This mixture is shaken daily for a week, after which it is strained and used. Caraway tea is believed to stimulate appetite and digestion, to promote the onset of menstruation, to relieve uterine cramps, and to increase lactation. It has also been used for flatulent colic in infants and as a stomach settler for those who have taken nauseous medicines.
Part used for tea: seeds.
Taste: warm, sweet, biting.
Seeds, by infusion: grind or crush 1 teaspoon of seed. Cover with 1 cup of boiling water. Steep to taste.
Seeds, by decoction: use 2 teaspoons of ground or crushed seeds to 1 cup of water. Boil briefly, then cover and steep for 10 minutes. Strain.
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