Cumin - Cuminum Cyminum

Cumin is a highly aromatic plant with medicinal properties. It is an annual with an upright habit, growing up to 30 cm tall. Its foliage is dark green, and its leaves are thread-like. Its white flowers produce ovoid, greyish-brown seeds, 5-6 mm in size, with a spicy flavour, used in cooking. Sow from February to May. Harvest from July to September.

Native to the Near East, cumin thrives in sunny conditions and flourishes best in a warm, sunny climate. It goes by several names, the most common being 'white cumin', 'Moroccan cumin', or 'Maltese cumin'. It is also nicknamed 'false anise' or 'pungent anise' due to the scent and flavour of its seeds, which can resemble anise. The hairy fruits dry out at ripeness and release a delicate fragrance. They produce a single cumin seed, which resembles caraway seeds—often confused with them—though cumin seeds are lighter and consist of two cupules. Cumin is commonly used in traditional spice blends (Mexican chili, Indian Garam masala, North African Ras-el-Hanout). In Europe, it is used on its own in bread and cheese, grilled meats, and pastries.
Beyond its aromatic qualities, cumin has medicinal benefits: consumed after meals, it aids digestion.

Harvest: 3 to 4 months after sowing, collect the seeds as they reach ripeness—when the pods turn brown.

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

Gardener's tip: Cumin is a very hardy plant. However, it can be susceptible to slug and snail attacks. To deter them, consider using Ferramol, an organic slug repellent safe for both flora and fauna.