The Content Of The Article:
- The usage
- The wild carrot in medicine
- The wild carrot in the kitchen
The "mother of all carrots" is the wild carrot (Latin Daucus carota), which grows wild on meager meadows, on fields and roadsides - and has been used for millennia very versatile both in the kitchen and in medicine.
- Botanical name: Daucus carota subsp. carota
- Family: Apiaceae (umbelliferae)
- Popular names: Yellow turnip, Mohr (hence "carrot")
- Origin and distribution: Widely used in Europe, North Africa and Asia Minor
- Locations: on meager meadows, at field and meadow margins
- One or more years old: biennial, flowering does not develop until the second year
- Growth: herbaceous, rosette-like, peduncle upright
- Height: between 40 and 80 centimeters
- Root: Deep root with thickened main root
- Leaf: fine, fiederteilig, green
- Blossom: standing in umbels cruciform flowers, white with black "eye"
- Bloom: June to September
- Location: loamy, humic soils with low to normal nutrient content
- propagation: Direct sowing in spring
- Germination: Kaltkeimer
- Maintenance: keep sufficiently moist (but not wet!), fertilize occasionally (not necessary in humus soils); Mixed cultures with onions
- Harvest: Roots in late summer, seeds, leaves and flowers
- Ingredients: Carotenoids, essential oils (especially in the seeds), falcarinol (also carotatoxin, can prevent development of cancer), mono- and oligosaccharides, fiber, vitamins (B group, C)
- Confusion: poisonous umbelliferae such as hemlock or dog parsley
Wild carrot has been used by man for millennia. During archaeological excavations, the seeds of the plant were found in some Stone Age stilt houses, which evidence of their use by the hunters and gatherers of the earliest epoch of human history. Today, the wild vegetables have unfortunately fallen into oblivion, which is probably also due to the easier availability of the cultivated cultivated forms. Nonetheless, Wild Carrot contains many healthy substances, and is easily digestible and tastes sweeter and milder than the typical supermarket carrot.
Tip: In the supermarket, the wild carrot is not available. You can collect them in nature - or, if collecting them too laboriously or because of the danger of confusion with other, poisonous Umbelliferae is too dangerous to grow in your own garden.
The wild carrot in medicineAll important ancient and medieval authors have described the carrot as a medicinal plant. Today, there are numerous cultivars of the plant, whose roots are, however, yellow, orange or violet colored. The roots of the wild carrot, on the other hand, are white, and they also look very similar to parsley roots. Traditionally, not only the roots but also the seeds and the leaves and flowers of the wild carrot are used. In the healing customers found (and partly still today) above all the carrot seed oil application, which contains valuable ethereal oils in a very high concentration. These are attributed an analgesic and anti-inflammatory effect.
Use for the skinFor example, carrot seed oil is an ideal use in dermatology because it is said to reduce eczema and other skin rashes. Various ointments and creams with carrot seed oil are available on the market, but you can also make them yourself.
Make carrot seed oil yourselfCarrot seed oil can be easily produced as an extract. All you have to do is collect the seeds of the wild carrot and dry them thoroughly, for example spread loosely in a warm and dark place. Then, pound these seeds roughly, then pour them into a well-sealed container and pour in a high-quality vegetable oil. Rapeseed, almond or olive oil is suitable for this purpose, for example. Leave the mixture in a warm (but not over 40° C) and dark place for about four to five weeks, shaking it daily. Then you can strain the carrot seed oil through a fine sieve or cloth and clean it of any solids. You can use the oil both internally and externally pure or use it as a base oil for a homemade cream.
Wild carrot for the intestine
In addition to the positive effect on the skin, the wild carrot is also attributed to urinary and windy effects. Thus, both the root and the oil to help against flatulence and painful colic, also helps the raw, finely grated carrot excellent for diarrhea. No wonder then that the pediatrician Ernst Moro (the same, after whom the Moro reflex in infants was named) developed at the beginning of the 20th Century, a still common recipe for a effective against diarrheal carrot soup.
The wild carrot can develop this effect, as it contains numerous stuffing pectins (which is why, for example, grated apples also help against diarrhea). In addition, when heating the vegetables so-called Oligogalacturonsäuren that drive away the bacteria from the intestine - namely, the pathogens can no longer adhere to the receptors of the intestinal wall, because the Oligogalacturonsäuren are faster.
recipeMoro carrot soup for diarrheal diseases
- 500 grams of peeled and sliced carrots
- a liter of water
- Bouillon (self-cooked)
- a coated teaspoon of salt
Boil the peeled and cut wild carrots in water for about an hour. Now puree them thoroughly and refill the liquid reduced by the heating with nutritious meat broth so that you come back on a liter. Finally, add a level teaspoon of salt. This is important because in diarrheal diseases, the salt balance of the body can dangerously stagger.
Wild carrot protects against cancerSuperfood does not have to come from exotic countries, because we have it right on our doorstep and just have to collect it. The contained in the wild carrot beta-carotene and similar substances such as lycopene and lutein unfold strong antioxidant effects and thus defuse certain cell toxins. This not only prevents heart attacks and strokes, but can also be preventive to some types of cancers with the included polyols. This effect has been scientifically proven in lung and throat cancer as well as in prostate cancer. To take advantage of all the health benefits of wild carrots, you should eat the vegetables raw, cooked or steamed at least twice a week.
The wild carrot in the kitchenBasically, the root of the wild carrot can be peeled and prepared like any other root vegetable. However, the yield is of course not as high as in the much larger and thicker cultures - after all, it is a natural wild vegetables, which was not bred for performance. You can boil, bake, stew, fry, use as an ingredient in casseroles, soups and stews, or simply eat raw carrots, such as finely grated with other vegetables and herbs as a salad. The flowers and leaves of the plant can also be used in the kitchen, for example in soups, salads and green smoothies.
Tip: The roots of the biennial wild carrot should only be harvested before flowering in the first year. The roots of flowering carrots liven and taste more bitter than sweet. They remain edible and do not develop toxins.
Seeds as a spice for many dishes
The dried and crushed seeds of wild carrot are also excellent for use in the kitchen. The slightly spicy, caraway-like flavor spices soups, stews and home-baked bread and spreads or dips.
Tip: Collect the ripe seeds of the wild carrot on a dry day, if possible in the late morning or early afternoon. This reduces the water content, which in turn facilitates drying - and prevents later mold growth.
recipeHomemade wholegrain bread with wild carrot, sunflower seeds and aniseed
- 300 grams of spelled wholemeal flour
- 200 grams of wheat wholemeal flour, Type 1050
- 200 grams of finely grated wild carrots
- 100 grams of sunflower seeds
- 1/2 teaspoon aniseed
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon of crushed carrot seed
- 1 to 2 teaspoons of sea salt (depending on your taste)
- 1 packet of dry yeast
- Olive oil, extra virgin
Thoroughly mix the flour, yeast and spices in a dry bowl. Add about 0.25 liters of lukewarm water - if necessary, more - and knead the ingredients first with the dough hook, then with floured hands to a smooth dough. Now place the dough in a bowl, cover with a kitchen towel and leave the dough in a warm place for at least half an hour.
The dough should then have increased significantly. Now knead the grated wild carrots and the sunflower seeds thoroughly and then form a loaf of bread. You can also put this in a greased box shape.Now the bread has to go again for at least half an hour, before you push it into the preheated to 180° C oven.
Do not forget to put in a heat-proof bowl of water. After about 40 minutes, the carrot bread should be ready baked - get it out of the mold and tap its knuckles on the floor. If the bread sounds hollow, it is cooked and tastes great with butter and salt.
Tip: Pregnant women and women who want to have children should not eat the seeds of the wild carrot. These are said to have a preventive effect (in fact, the wild vegetables were used in earlier times for contraception purposes) as well as premature birth and miscarriage can trigger.