Cuminum CyminumCumin is considered the 2nd most popular herb in the world! Dating back almost 4,000 years, this beloved herb has been a common ingredient in culinary traditions all over the world: Mexico, Asia, India and the Middle East. Grown mainly for its seeds, used fresh or dried, the pungent flavor of cumin essential to curry and other dishes. The flavor is especially strong when ground, but can lose flavor quickly so the trick is to grind only what you need ~ fresh ground is best! Use a mortar and pestle to grind into a fine powder.An annual member of the family Apiaceae (parsley), the fragrant and ferny foliage of cumin plants will remind you of dill. The young leaves make a great addition to salad mixes.Cumin is an annual, and relatively easy to grow. The seeds are ready to harvest when they have turned a dark tan, and the foliage is died off. Pull the entire plant out of the ground and hang to dry. The seeds will shake off easily once dried.Medicinally, cumin is used as a blood cleanser, and aids in the absorption of nutrients to the system. It is also considered an aid in digestion.
Characteristics: Cumin is an easy to grow annual ~ remember to harvest the seeds after
the foliage has died and the seeds are plump and ready to fall.Light: Plant in full sun.Water: Average water needs: water regularly, do not over waterSoil: Cumin prefers a well-drained, fertile sandy loam to loamy soil but will tolerate a diverse range of soil types.Use: A mortar and pestle is best to grind the cumin seeds into a fine powder.