A bright little annual for hot dry areas. Cumin loves the heat and it is very drought tolerant, it prefers sandy soil but is not fussy as long as it is well drained. Growing only to about 12 inches in height the bright white or pink flowers bloom in June/July and are followed by aromatic seeds. Idea for hot dry areas where little else grows.
Description.
Cumin is a delicate annual plant with fine feathery foliage. It rarely grows
more than 12 inches in height. The leaves are fine deeply cut giving it a fluffy
feather appearance. Lower leaves have long leaf stalks but they tend to become
shorter and shorter as they rise up the stem. Leaves range from 2-4 inches in
length (5-10cm) and are considered pinnate or bipinnate they are dark green
to blue green in color and tend to turn back at the ends. The stems arise in
mid spring and begin to branch almost at ground level, these can grow from 6-14
inches tall and in June and July the flowers appear. These are small white or
pink and carried small stalked compound umbels with only four to six rays, each
of which are only about 1/3 inch long. The seeds are just over ¼ inch
long oblong in shape with a slightly thicker middle section and compressed tips
and have a very distinctive odor and taste.
Growing
Cumin likes a hot climate but it will grow in more northern climates as long
as there is enough heat and sunshine. However it needs quite a while to develop
so for higher zone (5 and above) it is recommended that the seed be started
indoors in late winter and grown to larger plants for transplanting out when
the temperatures become warm enough. Indoor seeding needs to be done in a warm
environment and seedlings will need to be kept warm. It can take up to two weeks
for cumin seeds to germinate at around 68°F (20°C).
It normally takes four months to develop the plant enough to create good seed,
so don't plant directly outside unless there is enough time for the plant to
develop.
In warmer areas the seeds can be sown directly in the ground, water lightly
until the seedlings germinate then keep the weeds down until they have developed
enough to take care of themselves. For continuous supply of seeds sow at intervals
throughout the season just ensuring that plants have long enough to fully develop
seeds.
Cumin plants tend to bend over as they seeds develop so planting them in clumps
rather than rows ensures that the plants can support each other and not all
turn into the ground.
Location and Care.
Cumin likes a hot climate with temperatures around 86°F (30°C) and well
drained soil. It prefers sandy soil but will grow in most soil types but they
must be well drained. It needs a sunny position that will receive as much sunshine
as possible. It needs little water once established and is very drought tolerant.
Needs very little extra attention. For more northern zone pick a south facing
location that is sheltered to allow for the heat to build up as much as possible.
In cooler locations adding a sheet of glass over the area to focus more heat
or using a cold frame can be helpful, since the plants don't grow very tall
they can usually be contained in a small frame.
In more southern areas ensure that the area is well drained as cumin does not
like a damp climate. Pick a location where the breeze will flush away any humidity
build up.
If growing cumin for seed harvest ensure you sow a lot. Plants do not produce
a great number of seeds each and it will take many plant to produce enough for
most culinary endeavors.
Plant in clumps rather than rows so plants can support each other and heads
will not bend over and touch the ground getting the seeds dirty.
Companion Planting: The flowers of cumin - and other plants with the same flower type - are always considered good companion plants. The flowers attract many beneficial insects especially parasitic wasps and predatory flies, which then will hunt insect pests on nearby crops. Cumin is an excellent companion for everything in the cabbage family as well as beets, cucumbers and potatoes.
Harvesting
Seed pods turn brown when they are ripe. Once dry they will spill their seeds
onto the ground so a careful watch is needed to time harvesting when the pods
are just brown but before they have split open. Not all the seeds are going
to ripen at the same time so you have a choice of harvesting the ripe brown
seeds by snipping them off with scissors or floral snips and leaving the rest
to ripen or judging when the most seed has ripened and harvesting the whole
plant and drying some of the seed yourself. Very green seed will not ripen well
once picked.
If harvesting the whole plant cut stems near the ground and immediately turn
upside down in harvesting container to ensure no seed is lost. Stems should
be cut close to the ground. Once harvested the stems can be bunched together
and placed in paper bags seed heads down then hung up to dry the remaining seeds
which can then fall into the bag.
Seed can also be dried on a rack or dehydrator if desired.
Culinary uses.
Cumin is highly prized spice in many dishes from Indian, Middle Eastern, Mexican,
Portuguese and Spanish cookery. It is used in most curry powders and chili powders.
It is used to flavor grilled meat especially lamb and chicken dishes as well
as soups and stews, sausages, pickles, cheeses, liqueurs and rice and bean dishes.
It can also be added to plain rice to give it an extra bite as well as bean
dished. In Mexico it is an essential ingredient in chili con carne, enchiladas
with chili sauce and hot tamales. In India it is used to make an appetizing
Indian drink, zeera pani is made from cumin and tamarind water. Oil of cumin
is used in fragrances.
Medicinal uses.
Cumin has a very strong stimulant effect and is used by herbalists to treat
many kinds of digestive disorders including colic, stomach upset and flatulence
(gas) and pains in the abdomen from sluggish digestion. It is also used to treat
headaches and topically to treat some skin disorders.
Its principal employment is in veterinary medicine. Bay-salt and Cumin-seeds
mixed, is a universal remedy for the diseases of pigeons, especially scabby
backs and breasts.
Other Names: White Cumin, Cumin Blanc, Anise Acre, Cumin Acre, Cummin, Sweet Cumin, Cumin du Maroc, Faux Anis, Kreuzkümmel, Kummel, Mutterkümmel, Römischer Kümmel, Romische Kümmel, Weißer Kreuzkümmel, Cumino, Cumino Bianco, Comino, Comino Blanco, Cuminum, jeera, jeraka, jira, zeera, zira,