Cumin is an aromatic annual herb belonging to the carrot family (Apiaceae). The plant produces finely divided, grass-like foliage and blooms in summer with small white to pale pink umbrella-shaped flower clusters. After flowering, elongated, highly aromatic seeds develop, which are the main reason the plant is cultivated. Native to warm, dry regions, cumin requires plenty of sunshine, warmth and well-drained soil to produce a good seed harvest.
Cumin seeds are among the most widely used spices in the world. They have a powerful, warm, spicy and slightly nutty flavour that is considerably stronger than that of caraway. The seeds are used whole or ground in Indian, Indonesian, Middle Eastern, North African, Mexican and Mediterranean cuisine. Cumin is an essential ingredient in curries, chilli dishes, tagines, couscous, rice dishes, stews, soups, legume dishes, minced meat, sausages and spice blends such as garam masala and ras el hanout. In the Netherlands, cumin is also well known as the flavouring used in traditional cumin cheese. Lightly dry-roasting the seeds before use enhances their rich aroma.
Cumin has been valued as a medicinal spice for thousands of years. The seeds contain essential oils, flavonoids and antioxidants. In traditional herbal medicine, cumin is used to support healthy digestion and to help relieve bloating, flatulence and mild stomach and intestinal discomfort. Cumin tea has also traditionally been consumed to ease cramps and nausea. Although these uses have a long history, scientific evidence supporting many of these effects remains limited.
Cumin can also be used as a natural dye plant. The seeds and above-ground plant parts produce a soft yellow-brown to warm beige dye, particularly suitable for colouring wool and silk. When used with a mordant such as alum, the colours become better fixed and slightly warmer in tone. However, cumin is far less commonly used as a dye plant than as a culinary spice. Cumin flowers from June to August. Non hardy annual. Height: 15 - 25 cm.
Indoor sowing: April - May
Outdoor sowing: half May - July
Germination: 7 - 21 days
Germination temp. : 18 - 22 °C
Sowing depth: ½ - 1 cm
Plant distance: 20 - 30 cm
Plant position: full sun, warm and sheltered
Harvest period: July – October
Cumin seed can sometimes germinate slowly or irregularly. If no seedlings have appeared after 21 days, it is advisable to sow a fresh batch.
Sow indoors from April to May in seed trays filled with moist seed compost. Sow the seeds ½ - 1 cm deep and cover them with a thin layer of compost. Firm the soil gently and keep it evenly moist throughout germination. Cover the tray with a transparent lid or plastic cover to prevent the compost from drying out. Place the tray in a warm, bright location with a constant temperature of 18 - 22 °C. Remove the cover as soon as the first seedlings appear.
From early May, begin hardening off the young plants by placing them outdoors during the daytime for 10 - 14 days. From mid-May, once all risk of frost has passed, transplant them into a warm, sunny and sheltered position with well-drained soil. Space the plants 20 - 30 cm apart.
From mid-May until July, when there is no longer any risk of frost, the seeds can also be sown directly outdoors. Choose a warm, sunny and sheltered location with well-drained soil. Sow the seeds ½ - 1 cm deep and cover them with a thin layer of soil. Firm the soil gently and keep the seedbed evenly moist during germination. At a soil temperature of 18 - 22 °C, seedlings usually emerge within 7 - 21 days. Keep the seedbed free of weeds during this period. Once the seedlings are large enough to handle, thin them to a final spacing of 20 - 30 cm if necessary.
Cumin is a warmth- and sun-loving plant that grows best in a sheltered position with well-drained soil. It does not tolerate prolonged drought. Water regularly, especially during hot, dry weather, to keep the soil lightly moist. Do not allow the plants to dry out, as this can significantly reduce growth and seed production. Plants grown in containers benefit from regular feeding with a liquid fertiliser suitable for herbs throughout the growing season.
The seed heads can be harvested from July to October, once they begin to turn brown and dry. Cut off the seed heads and allow them to dry further in a paper bag or in a warm, dry, well-ventilated place. Once completely dry, the seeds can easily be rubbed free from the seed heads.
The seeds can be used whole or ground. Lightly dry-roasting them before use enhances their warm, spicy aroma. Store the fully dried seeds in a well-sealed glass jar or airtight container in a cool, dry and dark place. Stored this way, they will remain aromatic and suitable for culinary use for at least 2 - 3 years.
