☿ Caraway.
Description.
IT beareth divers Stalks of fine cut Leavs ly∣ing upon the ground somwhat like to the Leavs of Carrots, but not bushing so thick, of a little quick tast in them, from among which riseth up a square Stalk not so high as the Car∣rot, at whose Joynts are set the like Leavs but smaler and finer, and at the top smal open tufts or Umbels of white Flowers, which turn into smal blackish Seed smaler than the Anniseed, and of a quicker and hotter tast. The Root is whitish, smal and long, somwhat like unto a Parsnep, but with more wrinckled Bark, and much less, of a little hot and quick tast, and stronger than the Parsnep, and abideth after Seed-time.
Place.
It is usually sown with us in Gardens.
Time.
They flower in June or July, and seed quick∣ly after.
Vertues and use.
Caraway Seed hath a moderat sharp quality wherby it breaketh Wind and provoketh Urin, which also the Herb doth.* 1.1 The Root is better food than the Parsnep, and is pleasant & com∣fortable to the Stomach, helping digestion. The Seed is conducing to all the cold griefs of Head and Stomach, the Bowels or Mother, as also the wind in them, and helpeth to sharpen the Eye-sight. The Pouder of the Seed put into a Pultis, taketh away black and blue spots of Blows or Bruises. The Herb it self, or with some of the Seed bruised and fryed, laid hot in a bag or double cloth to the lower part of the Belly, easeth the pains of the wind Chollick.
The Roots of Caraways eaten as men eat Parsnips, strengthen the Stomacks of ancient people exceedingly, and they need not make a whol meal of them neither, and are fit to be planted in every ones Garden.
Caraway Comfects, once only dipped in Sugar, and half a spoonful of them eaten in the morning fasting, and as many after each