Cumin: Sowing, Cultivation and Harvest

Description and botany

The Apiaceae family (formerly Umbelliferae) comprises over 3000 species divided into 420 botanical genera. However, all plants in the Apiaceae family share the common trait of producing inflorescences in the form of umbels which can become quite large. Their leaves are most often divided into fine segments and, generally, these are herbaceous plants. Among the most widespread, we can distinguish the carrot, celery, fennel, coriander, parsley or cumin. Or rather the cumins since we’re going to focus on cumin (plain and simple!) and meadow cumin. Because around cumin hovers an etymological misunderstanding.

Let’s start with the cumin (Cuminum cyminum), a plant native to the Near East, and more specifically the Mediterranean basin. Long before our era, its seeds were already used as a spice. The Egyptians sprinkled them in Pharaohs’ tombs, the Hebrews used them as currency. The flavour of cumin allowed it to quickly spread throughout the Arab world before crossing into the West and then Europe via the Crusaders. At various times, cumin was considered a good luck charm, a drug, a symbol of fidelity, or an aperitif to stimulate appetite… In any case, Charlemagne had it listed in the Capitulare de villis so it would be cultivated in his kingdoms.

Today, cumin seeds, light brown in colour, are widely used as a spice all over the world. It’s actually an ingredient in traditional blends from all corners of the globe, from curry to chilli, via garam masala or ras-el-hanout. Used plain, the seeds have a strong flavour, slightly acrid and pungent.

The meadow cumin or caraway (Carum carvi) likely originates from a broader geographical area with a more temperate climate, stretching from North Africa to Asia. Its use is attested among the Egyptians who used it for embalming mummies. With the development of the spice trade, meadow cumin naturalised in France, in cooler regions where it now grows spontaneously.

Foliage and white or pink flowers of cumin

As with cumin, it’s the caraway seeds that flavour many dishes. Although the fresh leaves and root can also be consumed. Caraway or meadow cumin seeds release aniseed and delicately citrusy flavours, less strong than those of cumin.

From a botanical perspective, cumin and meadow cumin are two herbaceous plants from the Apiaceae family. Cuminum cyminum is an annual, non-hardy herbaceous plant, about thirty centimetres tall, with an upright habit. On the other hand, Carum carvi is a biennial, particularly hardy plant that can reach 70 cm in height.

Cumin leaves are thread-like and very long, dark green. Those of meadow cumin or caraway are oblong, shorter, pinnatisect (meaning symmetrical on either side of the vein) and slightly downy. They display a bright green colour. Meadow cumin has a fleshy, taproot that’s fragrant (reminiscent of carrot scent). The stems are branching, erect and hollow.

Flowers, woody stems and foliage of meadow cumin (Carum carvi)

Once a year, in June or July, cumin produces flowers gathered in umbels, white slightly tinged with pink. Caraway flowers from May to July but only from the second year. Then the fruits form. 3 to 6 mm long, cumin fruits appear oblong on the branches and bear a tuft of hairs. They dry and produce a single greenish-brown seed, with two elongated carpels. The caraway fruit is ovoid and very aromatic, producing darker, blackish, more rounded seeds with a single carpel.

Cumin and meadow cumin are therefore two plants with divergent botanical characteristics. And above all, with distinct flavours and uses. Yet the confusion persists, not among botanists, but among lovers of good food.

Botanical plates of Cuminum cyminum and Carum carvi

The different varieties of cumin

At the risk of repeating ourselves, let us remind you one last time that cumin (Cuminum cyminum) is a non-hardy plant cultivated around the Mediterranean, whereas caraway (or meadow cumin) is a biennial plant that grows in harsher European climates. The seeds share some similar characteristics: cumin flavours dishes from “warm” countries like curry, tagine, couscous, chilli… while caraway lends its taste to dishes from colder regions like sauerkraut.

Our cumin variety

Cumin - Cuminum Cyminum

This is the typical species of cumin and the only one cultivated in our latitudes. Sow in February under cover or in May directly in the ground

• Flowering time July, August
• Height at maturity 60 cm

See the product sheet

Our caraway or meadow cumin varieties

Carum carvi - Ferme de Sainte Marthe Seeds

Organic caraway seeds to sow in September for harvest from July to September. Self-seeds readily with risk of spreading

• Flowering time June, July
• Height at maturity 60 cm

See the product sheet

Organic Caraway - Carum carvi

Supplied in buckets, this meadow cumin should be planted from May to September for harvest the following year

• Flowering time July to September
• Height at maturity 60 cm

See the product sheet

Planting cumin

Where to Plant Them?

Cumin (Cuminum cyminum) thrives in rich soil that remains moist yet well-drained. Similarly, the soil should be loose and light. Waterlogged conditions would be fatal. You can add well-rotted compost to the soil. Additionally, it requires a very sunny spot, especially sheltered from cold winds.

Caraway (Carum carvi) also prefers well-drained and aerated soil. A sunny exposure is also recommended, although caraway is less fussy about temperature. It is hardy down to -20°C.

When to Plant Them?

Cumin seeds need warmth to germinate. Therefore, for outdoor sowing, wait until the soil has warmed to at least 12°C, or even higher in some regions. Sowing can thus begin in May. Alternatively, you can start sowing indoors in buckets as early as March. Germination takes 2 to 3 weeks. After that, simply transplant outdoors from May onwards.

Caraway is less demanding and can be sown directly outdoors from April to September. Direct sowing is preferable as caraway dislikes being transplanted.

How to Plant Them?

Cumin and caraway are broadcast-sown. Do not cover them too deeply—just one centimetre of soil is enough. Once the young plants reach 5 cm, thin them out to leave one plant every 15 to 20 cm for caraway, and 20 to 30 cm for cumin. Maintain the same spacing if transplanting seedlings started indoors.

It is also possible to grow cumin and caraway in pots or containers using a mix of garden soil, sand, and compost. Don’t forget the essential clay pebbles at the bottom of the pot to ensure good drainage, which is vital for cumin. Then, you can sow the seeds directly and thin them out once the seedlings reach 5 cm. Once the risk of frost has completely passed, place the pots outside in full sun.

Propagating Cumin

Cumin can only be propagated by sowing. Caraway tends to self-seed prolifically, sometimes taking up too much space. You can leave one plant in place if desired. Otherwise, cut back the stems before the seeds reach full ripeness.

Growing and Caring for Cumin

Cumin and meadow cumin require minimal care but slightly different attention, especially when it comes to watering. Cumin dislikes the substrate drying out, which is why it’s advisable to water it at least once a week, preferably with rainwater. On the other hand, caraway should only be watered during very hot weather.

Otherwise, weeding and hoeing are recommended to prevent competition from adventive plants and encourage water penetration. Mulching is always beneficial.

Being rarely affected by diseases and pests, cumin and meadow cumin have no particular enemies. However, slugs and snails may occasionally attack young cumin plants. Feel free to check out Ingrid’s advice sheet, which explains 7 effective and natural ways to combat slugs.

Harvesting and storing cumin and meadow cumin seeds

Cumin seeds are ready for harvest approximately 3 to 4 months after sowing. For meadow cumin, patience is required as the seeds are harvested the year following sowing, usually in July. However, it is possible to harvest a few caraway leaves three months after sowing.

As for the harvesting method, it is identical. When the seeds have reached ripeness, that is, when they turn brown, it’s time to cut the stems and gather them into bunches. These bunches are then placed in a bright, dry, and well-ventilated spot so the seeds can finish drying.

To harvest them more easily, you can place paper beneath the bunches to catch the seeds. Alternatively, enclose the bunches in jute bags where the seeds will fall naturally.

Cumin seeds can then be stored for one to two years in an airtight container, kept in a cool place away from light and moisture. You can also grind them into powder, but they will lose their flavour within 2 or 3 months.

Cumin in cooking

Here we come to the crucial point, namely the confusion between cumin and caraway, also known as meadow cumin. A confusion perpetuated by the initial resemblance of the seeds. Only the attentive botanist won’t be fooled by this apparent similarity… The cumin seed has two carpels, while that of caraway or meadow cumin has only one.

Cumin seeds are darker and have two carpels, whereas caraway or meadow cumin seeds are more greenish and have only one carpel.

The discerning gourmet or seasoned chef will also recognise the difference in taste. Or will they?

In short, to summarise, cumin seeds are used to spice, flavour, and enhance dishes from countries where the sun reigns supreme. Meanwhile, meadow cumin is more commonly found in dishes from the northern hemisphere. Cumin is thus one of the main ingredients in spice blends such as ras-el-hanout, essential for making couscous or tagines, Indian curry and garam masala, Mexican chili… It also features in falafels, hummus, merguez, gazpacho, empanadas, Tunisian lablabi, Turkish köfte, guacamole, colombo, shawarma… You can also get creative by adding it to stews, fish dishes, or vegetables.

Meadow cumin or caraway is traditionally used to spice sauerkraut or goulash. It is widely used in German, Austrian, or Hungarian cuisines, where it lends its aniseed flavour. It is also found in cheeses like Gouda, Munster, or Géromé. Additionally, it is used to make spirits such as schnapps, Dutch allesch, gin, kummel…

Let's talk about love-in-a-mist?

After cumin and meadow cumin, let’s add black cumin to the list, just to confuse things a little more… But rest assured, this black cumin has nothing to do with cumin. It is actually nigella, a small black seed also used in Middle Eastern, North African and African cuisine, with a sharp and bitter flavour. This little seed is also recognised in herbal medicine for its medicinal properties on the immune and cardiovascular systems, digestion and the breathing passages.

This small seed comes from a herbaceous plant in the Ranunculaceae family, Nigella sativa. Not to be confused with love-in-a-mist (Nigella damascena), a beautiful flowering plant whose seeds are not edible.

Nigella, the seeds of Nigella sativa, are also called black cumin