Black cumin is an elegant annual with finely divided, light green foliage and delicate white to pale blue flowers with prominent pistils. After flowering, decorative seed capsules develop in which the aromatic black seeds ripen. The plant is easy to grow and attracts bees, bumblebees and other pollinating insects during flowering. The ripe seed capsules can be harvested as soon as they begin to turn brown. Hang them upside down in a dry, well-ventilated place to finish drying, after which the seeds can easily be shaken out. The seeds retain their aroma best when stored whole and ground only just before use.
Black cumin has been used for thousands of years as a spice and in traditional herbal medicine. The seeds contain essential oils, antioxidants and unsaturated fatty acids. The plant is also an excellent cut flower, and its decorative seed capsules are widely used in dried flower arrangements. The small, aromatic seeds have a fragrance reminiscent of fennel and a warm, spicy flavour with hints of nutmeg, pepper and oregano. They are used whole or ground in bread, curries, stews, vegetable dishes, rice dishes, soups, pickled vegetables and cheese dishes. The seeds are an important ingredient in many spice blends from Indian, Middle Eastern and North African cuisine, including curry and masala blends. They are also used to flavour herb oils and herb vinegars. Non hardy annual. Height: 30 - 40 cm.
Indoor sowing: April
Outdoor sowing: end of May
Germination: 8 - 21 days
Germination temp.: 8 - 20°C
Sowing depth: 2 - 3 mm
Planting distance: 25 - 30 cm
Distance between the rows: 25 - 30 cm
Plant position: sunny
Harvesting period: July - August
Black cumin can be started indoors from April, but direct sowing outdoors in late May, once all danger of frost has passed, usually gives the best results. The relatively cool soil promotes even germination. Choose a sunny location with fertile, loose and well-drained soil. Prepare a fine, weed-free seedbed. Sow the seeds thinly in rows or broadcast them evenly, then cover them with a thin layer of soil about 2 - 3 mm deep. Firm the soil gently and water carefully. Keep the soil evenly moist during germination, but avoid overwatering. At a temperature of 8 - 20 °C, the seeds usually germinate within 8 - 21 days.
Once the seedlings are large enough to handle, thin them to a spacing of 25 - 30 cm. This gives the plants enough room to develop properly. Black cumin tolerates short periods of drought, but grows best when the soil remains slightly moist. Water regularly during warm, dry or windy weather. Keep the soil free of weeds so the young plants do not have to compete for nutrients and moisture. To harvest the seeds, allow the flowers to fade completely so that the characteristic seed capsules can develop. Harvest the seed capsules when they feel dry and begin to turn light brown.
Cut off the seed capsules and allow them to dry further in a dry, well-ventilated place. Once they are completely dry, the seeds can easily be removed. Store the seeds in a cool, dry and dark place in a tightly sealed jar or bag to preserve their aroma.
For plants grown in pots, containers or herb planters, apply a liquid herb fertiliser regularly during the growing season. This encourages healthy growth, abundant flowering and good seed production.
