Chap. XLVIII.
Carum.
Carawayes.
Carawayes hath many very fine cut and diuided leaues lying on the ground, being alwaies greene, somewhat resembling the leaues of Carrots, but thinner, and more finely cut, of a quicke, hot, and spicie taste: the stalke riseth not much higher then the Carrot stalke, bearing some leaues at the ioynts along the stalke to the toppe, where it brancheth into three or foure parts, bearing spoakie vmbels of white flowers, which turne into small blackish seede, smaller then Aniseede, and of a hotter and quicker taste: the roote is whitish, like vnto a Parsnep, but much smaller, more spreading vnder ground, and a little quicke in taste, as all the rest of the plant is, and abideth long after it hath giuen seede.
The Vse of Carawayes.
The rootes of Carawayes being boyled may be eaten as Carrots, and by reason of the spicie taste doth warme and comfort a cold weake stomacke, helping to dissolue winde (whereas Carrots engender it) and to prouoke vrine, and is a very welcome and delightfull dish to a great many, yet they are somewhat stronger in taste then Parsneps.
The seede is much vsed to bee put among baked fruit, or into bread, cakes, &c. to giue them a rellish, and to helpe to digest winde in them are subiect thereunto.
It is also made into Comfits, and put into Trageas, or as we call them in English, Dredges, that are taken for the cold and winde in the body, as also are serued to the table with fruit.