Black Cumin - Nigella sativa

The annual black cumin is a popular tea, oil, spice, and medicinal plant for hot summers and cold periods. The seeds are used as a bread seasoning, salad dressing, dip, herb curd, and for oil production. Ideal for direct sowing, no pot cultivation, sowing spring-summer, good for mixed culture, harvest the seeds.

 Description 
Black cumin is a very ancient annual tea, oil, spice, and medicinal plant that has been cultivated in the Middle East and India for more than 3,000 years. A heat-loving plant with bluish-white flowers, it can withstand hot summers and cold periods. This plant is primarily cultivated for seed and used as a bread seasoning, salad dressing, dip, herb curd, and for oil production. The relatively large, glossy black seeds have a distinctive aromatic, spicy-bitter flavor that combines elements of pepper, anise, and caraway. Although the name suggests a similarity, it is not related to caraway or cumin. Easy to cultivate.

 Mixed culture 
Optimal mixed culture: -
Unfavorable mixed culture: -

 Sowing by climate zone 
Subtropic climate (Mediterranean) (e. g. B. Portugal, Spain, Italy)
Direct sowing from February to July is recommended. The plants should ideally be planted in a sunny location.
Moderate climate (e. g. B. Germany, Switzerland, Poland)
Direct sowing from March to May is recommended. The plants should ideally be planted in a sunny location.

 General recommendations 
Direct sowing is recommended. After germination, thin out the plants to the specified plant spacing.
Black cumin prefers a permeable, rather nutrient-poor and dry to moist loamy soil. Doesn't tolerate waterlogging.

 Additional tips 
In order to quickly obtain a fine, crumbly and permeable soil with good nutrient and water storage capacity, additional incorporation of biochar and primary rock flour is recommended.

 Type of propagation 
Propagation occurs via seeds.

 Plant care 
During prolonged periods of heat and drought, regular watering is advisable. No care or fertilization necessary.