Cumin

Cumin

Latin name: Carum carvi

Cumin is a biennial herb that produces aromatic seeds with a warm, spicy flavor. It is often used in breads, cheeses, stews, and as a flavoring in brandy. Its leaves and roots are also edible and can be used in salads and soups. Cumin is a robust plant that thrives in Nordic climates and attracts pollinators to the garden.

Cultivation information:

• Packaging: 1 g seeds
• Sowing time: March–May or August–September (direct sowing)
• Harvest time: June–August (second year)
• Sowing depth: 1 cm
• Plant distance: 20 cm
• Row spacing: 30 cm
• Height: 30–60 cm
• Location: Sunny
• Soil type: Light, well-drained and nutrient-rich soil
• Watering: Regular, but tolerates some drought

Cultivation tips:

• Cumin flowers and sets seed the second year, so plant in batches for a continuous harvest.
• Can self-sow and come back year after year.
• Harvest the seeds when they are brown and dry, drying them for storage.

Uses: The seeds are used in breads, stews and spice mixes, while the leaves can be eaten fresh in salads.

Cumin is an easy-to-grow and flavorful herb that provides both culinary and ecological benefits – a perfect plant for the herb garden!