SAFLAX - Garden in the Bag - Organic - Black Cumin - 300 seeds - With substrate in a fitting stand up bag - Nigella sativa

Worth knowing:

The perennial Black Cumin develops white and blue blossoms and grows to a height between 30 and 60 cm. Its precious seeds are located in the capsules that look similar to poppy. The seed shells grow out of the star-shaped flowers. Black Cumin has no similarities to caraway or cumin, neither in appearance nor in flavour. Its taste reminds somewhat of sesame instead. Black Cumin is a wild herb and tends to spread uncontrollably. Therefore, it’s best to choose a location where you can easily contain the cultivation.

Natural Location:

Black Cumin is native to the Oriental areas where it has been used as a medicinal and aromatic plant for more than 2000 years.

Cultivation:

The best time for propagation is starting in February at a sunny place indoors as the seed is a light germinator. Scatter the seeds onto moist coconut substrate or organic herbal soil and slightly press them on. Cover the seed container with clear film to prevent the soil from drying out, but don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on the potting compost. Place the seed container somewhere bright and warm with a temperature between 20°C and 25° Celsius and keep the surface of the earth moist, but not wet (ideally using a water sprayer). Depending on the propagation temperature the first seedlings will come up after two to five weeks. Seedlings that are already raised indoors can be planted out with beginning of May. As soon as there is no more night frost expected, you can move the seedling with its complete root ball, to avoid stress for the plant.

Place:

The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma.

Care:

Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or don’t fertilize at all.

During the winter:

Sow again the next year.

Picture credits:

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