Transplant outdoors when temperature lows are above 60 degrees in a spot that receives full sun. Cumin prefers well-drained soil and will perform well if grown in containers that are at least 6” across and 4” deep. Plant Height 6-12”. In the garden, space plants 4-6” apart.
Once established, Cumin can handle some drought, but it’s best to give them a good long soak at least once per week when it’s not raining. Try not to let the soil completely dry out completely between watering, but don’t overwater. If grown in containers, you may need to water more frequently as pots often dry out faster.
Regular feeding of an organic compost tea will greatly benefit your plant throughout the growing season.
Cumin cuminum cyminum
Cumin is the dried seed of the herb cuminum cyminum, a member of the parsley family, and is considered the second most popular spice in the world after black pepper. Native to Egypt, it is best known for the flavor it adds to many Mexican and Indian dishes. Cumin seed can be used whole or ground. It is often found blended in curry powder, achiote, chili powder, abodos, sofrito, garam masala and bahaarat. A mix of cumin, garlic, salt, and chili powder on grilled corn on the cob is delicious.
Harvest cumin seeds once the pods ripen and turn brown sometime in the fall. Harvest in the morning by cutting off the entire stem before they crumble and your seeds fall out. Hang them upside down in a paper bag or over a bag that will collect any seeds that fall out as they dry. You can also rub the pods between your fingers as they dry to separate them from the seeds. Plan on allowing at least 120 days from planting until harvest. Use seeds fresh or store in an airtight container.