Cumin

Native to Egypt. Low-growing plant seldom exceeding 6" in height. Seeds are used as a flavoring in soups, stews, curry powder, and pastries and are still being used in the manufacture of some liqueurs.

• Conventional
• Annual plant
• Self-seeding
• Plants grow to 6 inches tall
• Dark green-gray stems

This variety works for:

• Dried seeds

The dried and ground seeds of cumin plants are used in chili powders, curry powders, and garam masal. It is a particularly common spice in South Asian, Latin American, and North African cuisines.

The rich, warm flavor of cumin makes it a great addition to soups, stews, and spiced gravies. Try adding it to your favorite chili recipe or a lamb stew with lentils and carrots.

Instructions - Sow seeds indoors ¼" deep. Transplant outdoors 2-3 weeks after last frost. Seeds can also be direct seeded 2-3 weeks after last frost when soil is warm. Cumin prefers well- drained fertile soil and hot conditions.

• Start Indoors: 6-8 weeks before last frost
• Germination: 10-14 Days
• Plant Outdoors: 4-8” Apart
• Light: Full Sun