CUMIN SEEDS, HEIRLOOM, ORGANIC, NON-GMO SEEDS, DELICIOUS SEEDS, LEAVES GREAT FOR SALADS

  • $1.99


NON-GMO. HEIRLOOM. GROWN NATURALLY WITHOUT THE USE OF CHEMICALS AND PESTICIDES .

HARVESTED AND PACKAGED BY HAND IN RESEALABLE AIR TIGHT BAGS (EACH BAG IS INDIVIDUALLY LABELED).  ALL SEED LOTS ARE TESTED FOR GERMINATION. LAST GERMINATION TEST 85 PERCENT.

This heirloom is an annual herb that grows 12" to 18" tall with feathery fern like foliage similar to Fennel or Queen Anne's Lace. Cumin has a unique flavor similar to Caraway but a little more pungent. Cumin seeds can be used whole, roasted, fried in oil to release their aroma; or ground into a powder. Cumin is a popular spice in many cuisines of the world, including Mexican, Middle Eastern, Eastern European and Mediterranean. It's used to flavor chutneys and pickles, and is a key ingredient in Curry powder. Whether it's used in an Indian Curry or a Tex-Mex Chili, Cumin can be an essential addition to spice up your dinner table.

Cumin is said to be a diuretic and a sedative. Cumin is known for it's medicinal properties including being a help with indigestion, nausea, morning sickness, flatulence, piles, boils, and breathing problems such as asthma and bronchitis. There are some studies that are in their early stages that show cumin seeds may have anti-carcinogenic properties. The most common way to use cumin medicinally is to make a tea by boiling the seed so that they will impart their oils and flavor into the water. Folklore says Cumin can keep lovers and chickens from straying. But the best way to keep anything from straying is to give it a pleasant homelife. When we first started growing Cumin we had concerns our summers wouldn't be long enough, because everyone seems to say that Cumin requires a long growing season. They are native to warm regions of the world.

It is recommended to allow 110 days until maturity. In Southern Missouri our plants mature much more quickly than that, usually around 80 days, but we have very hot summers. We don't start them early indoors, we direct sow once it gets hot out. Like most herbs, plant in an area with good drainage. Harvest the seeds when they are ripe. You can harvest the seeds individually, drying them as you would any herb seed. Their delicate flavor lends them to inclusion in many dishes, both fancy and simple. The leaves can be grated or slivered raw into salads, diced or sliced for inclusion in soups, casseroles, and stir-fries. The tender stems and leaves can also be used in soups or included with other wild and garden offerings for a mixed sauté of greens and onions. Seeds can be sown directly into garden when soil is warm or started in containers and transplanted when several inches tall.

Zones 3-10 All seeds are packaged and for the current growing season.