Ajamoda (Trachyspermum ammi Linn. Sprague) is much used as a medical plant in Ayurvedic & Unani medicine. It is called in English as Bishop's Weed, Carum, Ajwan, Lovage; in Sanskrit as Yavani, Yavana, Yavanaka, Ajamoda, Ajamodika; in Hindi as Ajowanj, Ajwain; in Tamil as Omum; in Telugu as Omamu and in Kannada as Omu, Ajamoda.

English 'Ajwan' is just the Romanized spelling of the Hindi name ajvan. Most European languages have similar names, although the spelling is sometimes varied, e.g., in Dutch ajowan or German Adiowan. Hindi name can be traced back to Sanskrit yavanaka, which is derived from the adjective yavana Greek. Modern Northern and Southern Indian names like Gujarati yavano, Bengali jowan, Punjabi aijavain and Tamil omum have the same source. This suggests that the spice originated from the Eastern Mediterranean and arrived in India in course of the Greek conquest of Central Asia. The Sanskrit term yavana for Greece belongs to the same kin as Arabic al-Yunan. Another group of names for ajmoda is derived from Sanskrit ajamoda or ajamodika. Examples in modern Indian languages include Kannada ajamoda and Sinhala asamodagam.

Ajmoda grows well in a wide variety of soils and sun exposures. Plant the seeds in the spring after the last frost by first soaking them overnight in water to increase the germination rate. Sow the seeds about 1/4 inch deep and 4 to 6 inches apart, and in rows about 12 to 18 inches apart in the garden.

The fresh flavour and crisp mouth-teel ot Ajmodamakes it an ideal accompaniment to most foods. It is traditionally featured in well-known herb blends like fines herbes (with chervil, chives and tarragon) and in bouquet garni with thyme, marjoram and bay leaves.

Fresh or dried Ajmodamay be used in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes and in sauces to go with fish, poultry, veal and pork. It is included with garlic and butter for making garlic bread or simply garnishing a juicy, sizzling barbecued steak. Ajmodais a key ingredient, along with mint in the healthy and nutritious Middle Eastern salad, tabouleh.

Flat-Ieaved Ajmodais found in Moroccan dishes, from spiced tagines with preserved lemons, to dishes flavored by a chermoula blend that includes coriander leaves, onions, cumin and cayenne pepper. With its stronger flavour, it is more frequently used in cooking, particularly since it stands up well to heat. For instance, try using the stems rather than the leaves when you want the freshness of Ajmodain a white sauce but don't want the color to bleed. Persillade and gremolada are two well known sauces which have Ajmodaas one of the main ingredients. Persillade, a French sauce, is a sauteed mixture of finely chopped Ajmodaand garlic. It is added just before serving to broiled meats, particularly lamb and beef, as well as chicken or vegetables. Gremolada is a Milanese condiment made of sauteed Ajmoda, garlic, lemon and orange zest. This mixture is traditionally spread over osso bucco just before serving, although it enhances any braised meats.

Fresh Ajmoda, often the curly variety, is the most readily available of all fresh herbs. Buy bunches that are not wilted, with springy, erect, almost bristly leaves. Rinse thoroughly in cold water to remove any grit that may have become trapped in the curly leaves and squeeze dry. To store, either put the bunch of Ajmoda in a glass of water then keep it in the refrigerator, or wrap the fresh sprays in foil and freeze them.

Dried Ajmoda is best purchased in small amounts and regularly, as it loses its color and flavour rapidly when sitting on a supermarket shelf. Look for deep-green 'flakes' that are free from pieces of stalk and yellow leaves. Always store away from any source of direct light and keep in airtight packaging away from extreme heat and humidity.

There is very little that does not benefit from the addition of Ajmoda -- it's good in stews, sauces, cheese spreads, rice dishes, vegetables, omelettes, and in fish dishes. It helps add color to pestos. Deep-fried, it makes an intriguing garnish. The ancient Romans combined Ajmoda with cheese and bread for meals.