Cumin 'Black'

Scientific Name: Cuminum cyminum

Common Name: Black Cumin

Exposure: Full sun

Height: 30–45 cm (12–18 inches)

Width: 20–30 cm (8–12 inches)

Spacing: 20 cm (8 inches)

Attracts: Bees, butterflies, and other pollinators

Flavour: Warm, earthy, and slightly spicy with a hint of citrus

Use: Culinary (spice for curries, stews, soups, and baking)

Plant Habit: Upright, slender plant with feathery, delicate green leaves

Harvest: Harvest seeds when the flowers have faded and seed pods turn brown; can be harvested by hand or cut the plant and shake the seeds free

Companion Plants: Cilantro, fennel, and dill

General Information: Black Cumin (Cuminum cyminum) is a spice plant known for its aromatic seeds, which are commonly used in cooking, particularly in Indian, Middle Eastern, and North African cuisines. The plant grows upright, with feathery, finely divided green leaves, and delicate white or pinkish flowers that turn into seed pods. The seeds are the prized part of the plant and have a warm, earthy flavor with slight citrusy undertones. Black cumin is often used to season curries, stews, soups, and even baked goods. It is also believed to have various medicinal uses in traditional herbal practices. The plant thrives in full sun and is easy to grow in well-drained soil. It attracts pollinators and is an excellent addition to herb gardens.