This evening the minor holiday of Tu b’Shvat begins, and some Jews will mark it by eating carob. Although Meir Soloveichik has argued that, thanks to this Ashkenazi custom, the “much-maligned fruit” became “an ultimate embodiment of Jewish vitality and endurance,” he admits that it is “remarkably unpleasant to eat.” The food writer Paola Gavin defends the culinary merits of the pods of the carob tree, and discusses their history:
Strangely enough, carob—also called h’ruv in Hebrew, and kharoub in Arabic—is not mentioned in the Hebrew Bible. It is, however, referred to in the Babylonian Talmud, which states that carob pods nourished the impoverished Rabbi Hanina ben Dosa for a whole week, from Shabbat to Shabbat (Ta’anit 24b).
The carob tree is a large, flowering evergreen native to the Levant, where it has grown for millennia. Carob seeds were discovered in Jericho and Haifa that date back to the Neolithic era, or New Stone Age. . . . Throughout the Middle East the pods are given to children as a sweet snack to chew. In ancient times, before the arrival of sugar cane or sugar beets, carob was widely used for sweetening throughout the eastern Mediterranean. Carob molasses is still a traditional sweetener in Crete.
More about: Jewish food, Tu b'Shvat