Sow after warm nights
Above 50°F; 1/4–1/2" deep.
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A seed worth growing
Grow your own cumin seed.
A classic spice for Mexican and Indian cooking. The fine, feathery leaves look like dill, and young leaves are nice in salad mixes.
Cumin likes a long, warm summer, but northern growers can still ripen seed by starting early.
Seed ripens about 100–115 days from sowing. Open-pollinated.
In stock — Packet
Know before you sow
Growing times vary with weather, soil and local conditions.
Above 50°F; 1/4–1/2" deep.
Plants hold each other up.
Full sun, drained soil.
Hang plants to dry.
About 7–14 days.
Recommended. Cumin needs a long, warm season to ripen seed. Sow 1/4–1/2" deep into a prepared bed once nights stay above 50°F (10°C). In the North, sow as early as conditions allow.
The thin stems tend to flop, especially after heavy rain or at flowering; this doesn't hurt the seed. Sowing closely lets plants hold each other up. Thin to 4–6".
4–6".
Average to fairly rich, well-drained soil.
Full sun.
Seed is ready when plump and dark tan and the foliage has died back. Pick by hand, or pull whole plants and hang to dry; dry seed shakes off easily. Grind with a mortar and pestle.
Grown as an annual.
6–12".
Cuminum cyminum
200 seeds.
About 8,500 on average.
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