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The wild carrot in the kitchen: awaken taste buds
While the carrot often ends up on the plate in German cuisine, its original form is hardly known. Wild carrot with its spicy aroma can provide new taste experiences. The young leaves and stems taste great in salads, in vegetable pans and finely chopped in soups and sauces. The thin, whitish root has a bitter-sweet taste and contains valuable ingredients such as provitamin A, B vitamins, calcium, folic acid and selenium.
For a vegetable side dish, it is cut into pens, briefly steamed in broth and refined with a little olive oil and a hint of chili. Also try the soft flowers - as an edible decoration for salads or fried in pancake batter. The dried seeds have an anise-like aroma that gives spicy and sweet dishes a pleasant flavor. Essential oils stimulate digestion.
The wild carrot (Daucus carota) is a tall plant that quickly catches the eye on a walk. It belongs to the umbelliferae family and has multiple pinnate leaves. Flowering does not develop until the second year. Collect only with the necessary knowledge of the species. Because the wild carrot should not be confused with poisonous plants such as dog parsley or spotted hemlock. An important distinguishing feature is the smell, because the wild carrot exudes a pleasantly spicy to carrot-like fragrance. In the middle of the white umbels there is usually a blackish to dark red mock flower to simulate an insect visit and thereby increase the attractiveness for pollinators. Another special feature: after pollination, the flower curves to the center, so that the fruit stand resembles a bird's nest.
The wild carrot can be found on dry meadows, in quarries, on the side of the path and on embankments. The herb is harvested in bloom from May to September, while the root tastes best in early spring or autumn. After flowering, it becomes woody. Heike Kreutz, respectively