Black cumin is an exotic plant in private gardens, but can be grown there without any problems. But be careful: the weeds grow wild!
In addition to the well-known types of fruit and vegetables, such as cherry, plum, carrot or salad in all variations, hobby gardeners are increasingly planting herbs in their kitchen garden. One reason for this is certainly the cooking programs that are currently booming on TV, which have made seasoning with herbs popular again. But attitudes to nutrition have also changed, people eat more consciously today, often even vegetarian or vegan.
The real black cumin, called black cumin for short, comes from the oriental region. The plant has been used there as a medicinal and aromatic plant for over 2000 years. The fact that black cumin, Latin Nigella sativa, is known worldwide today, is probably also thanks to a saying by Mohammed: "Black cumin heals every disease - but does not help against death". In addition to the taste, it is above all the far-reaching health effects of black cumin that make the plant so popular. In addition to the pure seeds, the plant is also used as oil or tea. It is said to alleviate asthma, digestive problems, high blood pressure and many other diseases. The comprehensive guide on schwarzkuemmeloel360.net shows all facets of the universal remedy.
General information on black cumin
Black cumin is an annual plant that belongs to the buttercup family. It bears white and blue flowers and reaches heights of 30 to 60 cm. The leaves are pinnate (two lines along the leaf spindle) and the stem can be branched several times. The valuable seed is in the capsules, which looks very similar to the poppy. These seed coats arise from the star-shaped flowers. Although the name suggests, black cumin has nothing in common with caraway or cumin in appearance or taste. The taste is more reminiscent of sesame.
Attention when buying black cumin seeds
You can get black cumin seeds in the garden center or hardware store, but you should take a close look here. The "Maiden in the Green" (Nigella damascena), also an annual garden plant from the buttercup family, looks very similar to the real black cumin.
Black cumin cultivation: Soil quality
Now hobby gardeners will cheer, because the black cumin makes no great demands on the ground. Since it is a wild plant, the soil does not need to be pre-fertilized, but waterlogging should be avoided. A humorous garden floor is ideal. Read also: Soil improvement measures on native-plants.de.
When and how do you sow?
Black cumin is sown in spring, more precisely from March to April, but at the latest in May. Be sure to remember that black cumin is a wild herb and reproduces accordingly. To prevent the herb from spreading throughout the garden and beyond, choose a place where you can contain the growth well.
All sowing information at a glance
- Sowing: March - May
- Planting location: sunny
- Soil when sowing: loose, do not fertilize
- Seed depth: 1 - 2 cm
- Planting distance: 25 cm
- Row spacing: 30 cm
- Germination time: 2 - 3 weeks
- Watering: moderate
- Height of growth: 30 - 60 cm (depending on the variety)
- Flowering period: June - July
- Harvest time: September
Harvest black cumin
You can tell whether the plant is ready for harvest by the fact that it is slowly dying from below and the fruit capsules have a brownish color. Simply open a capsule for testing. The ripe black cumin seeds are drop-shaped, have a matt black color and an anise-like scent. It is best to spread out on a cloth to dry.
Use of black cumin
As mentioned above, black cumin is especially known as a medicinal plant. The oil obtained from it can be used externally, for example for skin problems. However, it is used more often in the kitchen because it is said to have many health-promoting effects. Black cumin is said to help burn fat, lower cholesterol and much more.
The seed itself is reminiscent of sesame and therefore tastes delicious on bread, with cheese, in a salad and stirred under curd cheese. The best known is black cumin from various Turkish snack shops, here you can find the exotic on flatbread.