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
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.
