Organic Cumin - Ferme de Saine Marthe seeds - Cuminum cyminum

Cumin is a herbaceous medicinal plant with an upright habit, reaching a height of 30cm (12in). Its foliage is dark green and its leaves are thread-like. Its white flowers give rise to ovoid seeds, which are brownish-grey in colour, measuring 5-6mm (0in) and are highly aromatic, used in cooking. Sow from February to May. Harvest from July to September. These seeds come from Organic Agriculture.

Originally from the Near East, cumin thrives best in sunny conditions and under a warm and sunny climate. It is known by several names, the most common of which are "white cumin" or "Moroccan cumin". It is also nicknamed "false anise" due to the smell and flavour of its seeds, which can resemble anise. The fruits are covered in hairs and become dry at maturity, emitting a delicate fragrance. They produce a single cumin seed that resembles caraway seeds, which they are sometimes confused with: cumin seeds are lighter and consist of two cups. Cumin is generally used in traditional spice blends (Mexican chilli, Indian Garam masala, North African Ras-el-hanout). In Europe, it is used alone in breads and cheeses, on grilled meats and pastries.
In addition to its aromatic properties, cumin has medicinal qualities: it aids digestion when consumed at the end of a meal.

Harvest: 3 to 4 months after sowing, harvest the seeds as they ripen, which is when the pods turn brown in colour.

Storage: before use, dry the seeds. Keep them in an airtight jar in a cool, dry place, away from light. Storage: whole seeds for 1 year; ground seeds for 1 to 2 months.

Gardener's tip: cumin is a very resistant plant. However, it can be susceptible to attacks from slugs and snails. To get rid of them, consider using Ferramol, which is a slug control product that can be used in Organic Agriculture as it is safe for both flora and fauna.