Caraway Seeds (Carum carvi)
Caraway Seeds (Carum carvi)
Boil half to 1 teaspoon seeds per 200ml mug of water for 5-10 minutes with the lid on the saucepan. Seeds are generally tougher than leaves and flowers and need to be boiled (decocted) to get the best out of them. Drink up to three times a day.
Avoid in large doses (more than general culinary use or occasional tea) during pregnancy, seek advice before taking.
Family: Apiaceae
Part used: seeds
Habitat: This relative of celery and cumin is native to the Middle East, but is widely cultivated for culinary and traditional medicinal use. Caraway is a biennial plant, growing to 25 - 60cm tall with white umbellifer shaped flower heads and deeply segmented leaves. The taste of the seeds is spicy and aromatic.
Constituents: Volatile (essential) oil up to 7%, flavonoids, fatty oils, polyacetylenes, B vitamins, magnesium, zinc, phosphorous and other minerals.
Actions: Antimicrobial, astringent, carminative (soothes digestion), expectorant, emmenagogue, spasmolytic (relieves spasm)
Traditional and current uses:
Disclaimer: The information on this website is provided for educational use only, and is not intended as a replacement for the services of a qualified medical herbalist, doctor or licensed health practitioner. The information contained herein is not diagnostic, always consult a medical health professional before embarking on a treatment programme. Urban Fringe Dispensary disclaims any liability, loss, injury or damage incurred as a consequence of the use and application of the advice given herein.
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