Cumin is an annual herb with little, white flowers which grow in a umbel surrounded with grass-like leaves. Cumin is grown for it's seeds that is formed after flowering. This herb is used fresh, dried and grounded to spice dishes from the Indian, Indonesian, Mexican, Marocan and Mediterean cuisinge. And in Holland also for the making of cumin cheese. Cumin needs a lot of warmth, light and water to thrive. The spicy, warm and herby and strong flavour is stronger than the flavour of the similar herb caraway. Annual. Height: 15-25 cm.
Indoor sowing: april - may
Outdoor sowing: half may - beginning of july
Germination: 7 - 21 days
Germination temp. : 18 - 22 °C
Sowing depth: ½ - 1 cm
Plant distance: 20 - 30 cm
Plant position: sunny and sheltered
Harvest period: july - october
Cumin seeds can be hard to germinate. If You don't see anything after about 21 days, You have to sow again.
Sow indoors from april on in a seeding tray with some moist potting soil. Sow shallow and cover the seeds with a very thin layer of soil. Keep moist and cover with a lid to preserve the moisture. Put on a warm spot with a lot of light.
Remove the lid when the seedlings emerge. Harden the seedlings of in the beginning of may for about 10-14 days during the day of in a cold frame. Put them on a very sunny plot with some shelter and free draining soil. Keep them about 20-30 cm apart. Give them water every day and avoid drought. Make sure that the cumin doesn't drie out.
Sow outdoors from half may, when there's no longer any danger of nightfrosts. Put them on a very sunny plot with some shelter and free draining soil. Sow the seeds shallow and press them in gently. Keep moist and weedfree. Give them enough water and avoid drought. Harvest the seedheads when they start to brown and dry out. Cut the seedheads and put them in a brown paperbag. Let the seeds dry completely before You use them wholly or before You ground them up. The flavour intensifys when the seeds are roasted in a dry frying pan before use.
