Cumin (Cuminum cyminum).

Cumin (Cuminum cyminum)

Cumin is an annual flowering plant native to the Mediterranean and Southwest Asia, which has been cultivated for its aromatic seeds for over 4,000 years. Prepare soil by adding sand or compost to improve drainage. Soak seeds in warm water for 12-24 hours before sowing outdoors when the soil has warmed up to 65°F (18°C) and all danger of frost has passed. Germination takes about 5-10 days.  Requires a warm, sunny spot. Thin the seedlings to 4 inches (10 cm) between plants with 18 inches between rows. Water consistently during flowering and seed production stages to ensure good yield. Can be started earlier under glass in modules with heat, extending season with potential benefit to yield, but needs careful hardening-off before planting outside.

Further information.

Cumin was used for culinary and medicinal use by the Egyptians, Babylonians, and Romans. Its value was spread to other parts of the Mediterranean, North Africa, Spain and Asia by Arab traders. In medieval Europe, Cumin was highly esteemed and favoured as a flavouring in bread, a condiment, and for medicinal benefits. The Spanish brought Cumin to the Americas and it is in wide demand today in various cuisines, including Indian, Middle Eastern, and Latin American dishes. Other uses exploit its properties as an aromatic, essential oil, and animal feed appetiser.