Native to a territory including Middle East and stretching east to India. This ancient and well-known for over 3000 years, culture and spice plant grows fast, one-year old and is also known under the name cumin. The flowers smell of the leaf growth is similar to that of Dill. Cumin finds constant use in traditional North African, Indonesian, Indian and Mexican cuisine. The cumin plant forms elongated, light brown seeds that are used whole or ground. Since it is quite intense, the motto is – less is more. And as always it is, you like it or you do not like it.
Seeds can be seeded directly without preparetion and require 7-14 days to germination. The best time for this is from February to the end of April.