HERB - Herbs of the week

[N.D. Wederstrandt]

This week's herbs of the week are:

	Caraway, Carum Carvi, L.  Many a medieval feast ended with "caraway
in cinfits.'  These well-known seeds appear in recipes for preserves along
with anise seeds, coriander and fennel.  The leaves were also used for
'potage.'  The medicinal value of caraway is vouched for Dioscorides, who
says that it is 'warming' and 'good for the stomach.'  Bancke's Herbal adds
that it destroys 'wicked winds and the cough.'  It is 'good for the frenzy
and for biting of venomous beasts.  Also it restoreth hair where it has
fallen away.'
	Caraway seeds are widely used today as flavouring for bread, cakes,
confectionary and so forth; the oil plays an important part in the
distilling of liqueurs such as kummel.  It appears in the U. S.
Pharmacopoeia as a flavoring for purgatives.

	Clary, Salvia Scalrea, L.  Clary, sometimes called "Oculus
Christi," is one of the familiar potherbs of the Middle Ages.  When 'put in
pottage it will make the flesh tender,' claims a medieval herbal.  In the
Goodman of Paris it appears among the ingredients for herb omelette and in
a recipe for ' green pickle for preserving fish.'  Clary is included also
amoung 'herbezfor the coppe (cup)' in a fifteenth century manuscript.  A
slightly later manuscript states: Some brewers of ale doe put it in their
drink to make it more heady, fit ti please drunkards.'  The seeds were good
for 'sickness of the eyes.'
	Clary is now grown commercially in Europe for its oil, which has an
odor like lavender and is used as a fixtive in perfume.  Clary wine made of
the Clary plant is said to be delicious.



Next week coriander and cumin.

Clare


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