Crunchy and slightly sweet, the carrot is just right for a healthy nibble in between. But the orange root and its herb can do a lot more.
A dash of oil has to go with it
Healthy are the crisp root, especially the contained beta-carotene, of which the orange variety is particularly rich. They are important for the production of Vitamin A, which the body needs for many of its functions, such as cell growth, vision, and the immune system. As a fat-soluble vitamin, it is best for the body to use it if the carrot is well chopped and eaten together with oil – just a dash of oil in carrot salad or in the soup contribute to the improved absorption of the substance.
Old proven home remedy
Apart from the culinary use, people have been using the carrot for centuries as a medicinal plant – so the folk medicine knows a wound dressing with fresh carrot or its juice as an anti-inflammatory and wound healing-promoting home remedy. But Morosche´s soup for diarrhea is probably best known: There used to be no antibiotics. In case of diarrheal diseases, the soup was used mainly for children and thus significantly reduced their mortality. The carrot pectins bind the bacteria so that they no longer attach to the receptors of the intestinal wall. But the carrot is not only for acute cases: The carrot is just healthy. 3-4 carrots or a cup of juice are good for the body and have a blood-purifying, antioxidant, metabolism-promoting effect and have a positive effect on blood sugar and cholesterol levels. In general, its best used fresh instead of purchased juice for the preparations and finely rubbing the carrot and squeezing through a cloth: The leftovers then come in the delicious carrot butter.
Carrot cold syrup
for colds, flu infections, bronchitis, sore throat
- 400-500 g (1 lbs) organic carrots to obtain 150 ml (5 fl oz) carrot juice
- 1 onion
- 1 organic lemon
- 1 tbsp aniseed (or 3-4 star anise)
- 250 g (½ lbs) beet sugar
- Finely grate the carrots and squeeze through a fine cotton cloth. Collect the juice and place in a saucepan
- Peel the onion, cut into small cubes and add to the carrot juice in the saucepan
- Add attrition of an organic lemon as well as ½ sliced organic lemon
- Squeeze 1 tbsp of aniseed in a mortar and place in the saucepan
- Add 250 g beet sugar to the mixture and heat gently
- Dissolve the sugar with stirring and let simmer for 15 minutes on a small scale
- Hot fill into a sterile bottle
Take one tablespoon of syrup 3-4 times a day. Always prepare the syrup fresh in small quantities. The syrup will stay in the fridge for a few days and should be used up quickly. Has anti-inflammatory, expectorant, disinfectant, antibiotic and anticonvulsant.
Wild carrot – edibility and use in the kitchen
The wild carrot can be used as well for cooking as its relative, the carrot.
The wild carrot enriches its root with sugar in the first year. This can be harvested and used from about September until the spring of the second year. Only in this time is it soft, substantial and can then be eaten raw. Of course, it can be used just like the carrot for cooking, baking, and pan vegetables.
Leaves, shoot tips and flower stems
Young leaves (from April to June) as well as the soft stems can be used for aromatic salads, vegetable dishes and as a seasoning for soups and sauces.
The soft flowers can be used as an edible decoration for salads or savory dishes (from June to September). They can also be fried in batter to a slightly spicy treat.
The seeds (ripening from September to October) can be used as a spice for various dishes.
The root is similar in taste to the carrot, but sweeter and not so watery. Leaves and seeds taste like parsley and aniseed.