Why Jews Used to Eat Dried Carob on Tu b'Shvat

Bokser smells like Limburger cheese. It’s also an embodiment of Jewish vitality and endurance.

From an 1885 illustration of the carob plant by Prof. Dr. Otto Wilhelm Thomé. Wikipedia.

From an 1885 illustration of the carob plant by Prof. Dr. Otto Wilhelm Thomé. Wikipedia.

Observation
Feb. 4 2015
About the author

Meir Soloveichik is the rabbi of Congregation Shearith Israel in New York and director of the Straus Center for Torah and Western Thought at Yeshiva University.


I write in praise of the dried carob, known for centuries to Ashkenazi Jews as bokser.

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More about: Jewish food, Religion & Holidays, Tu b'Shvat