COMMON NAMES: CUMIN
LOCATION: Full sun
PLANTING: Plant seed or transplants in the spring. Seed can be started in the winter indoors and set out after the last frost.
HEIGHT: 12 inches
SPREAD: 6 to 8 inches
FINAL SPACING: 4 to 6 inches
BLOOM/FRUIT: Small heads of tiny pink or white flowers followed by small tan aromatic seed with tiny bristles.
GROWTH HABITS/CULTURE: Short growing annual that’s easy to grow from seed. Grass-like leaves, but often look droopy. Likes hot, dry summers for the best seeds. Grows best in well-prepared and well- drained soils. Use lots of compost and volcanic sand.
PROBLEMS: Rain can ruin the seed harvest. Plants usually need protection for winds.
HARVEST/STORAGE: Harvest seed as they mature and store in a dry place in glass.
CULINARY USES: Cumin is primarily grown for its seed. Use to season chili, meats, breads and vegetable dishes. Mexican cuisine herb. Stems are used to flavor Vietnamese and Cajun dishes.
MEDICINAL USES: According to Lesley Bremness in her book Herbs, the oil is used for massages to reduce cellulite. The crushed seeds aid digestion, relieve flatulence, colic and diarrhea. Take as a tea.
LANDSCAPE USES: None.
OTHER USES: Cumin is included in some veterinary medicines.
INSIGHT: Cumin is one of the “Bible Herbs”.