Cumin
Cuminum cyminum
Warm season annual. It is amazing how many cultures use cumin! Grown for the earthy brown seeds (120 days to harvest) that are used whole or ground into powder, the taste is described in many ways - hot with a hint of sweetness, nutty, sharp, peppery, smoky and rich. Cumin adds bold flavor to chili powders, curry powders, garam masala and other spice blends. Known as jeera in India, cumin is wonderful in chicken, lamb and beef dishes, and adds a delicious twist to homemade breads and rolls. Aromatic foliage is also edible. You’ll love our recipe for Spanish rice inside this packet!
Full Sun
Height: 6" - 12" tall
Days to Emerge: 7 - 14 days
Seed Depth: 1/4"
Seed Spacing: A group of 4 seeds every 4" - 8"
Row Spacing: 18"
Thinning: When 2" tall, thin to 1 every 4" - 8"
When to sow outside: 1 to 2 weeks after average last frost and when temperatures are warm.
When to start inside: 6 to 8 weeks before average last frost.
Harvesting: Allow seed pods to ripen and turn brown. Remove from plant and dry, then rub pods to remove the seeds. You can also cut entire stems and place them upside down in a bag to collect the seeds. Use fresh, or store in an airtight container for future use.
Artist: Donna Clement