Herb, Cumin
50 in stock
Quick Overview
HERB, Cumin –
Cuminum cyminum
FULL SUN Native to the eastern Mediterranean and parts of Asia, cumin has been cultivated for thousands of years and was introduced into the US in the 1700s. The plant can grow to 20 in. Cumin has a long growing season, so start the seeds indoors 4 weeks before the last frost date. Transplant outside when the danger of frost has passed. Keep the rows separated by 18-24 in. Plants should be should be spaced at 12 in. Harvest when the seedheads have begun to brown.
| Type | Spacing | Planting Depth | Days to Germination | Maturity |
| Annual | 12 in. | 1/4 in. | 7-14 | 120 |
Herb, Cumin
Cumin has been a cultivated herb in the cultures of the Mediterranean, Western Asia and the Indian Subcontinent for millennia. The Egyptians used cumin as a culinary spices, but more importantly, they used it in mummification. It was the Spanish and Portuguese colonists that introduced cumin to the New World. The ancient Greeks kept a vessel of cumin seed on their tables. This same custom is still practiced in Morocco today.
Like chervil, cumin has been peculiarly described as a “warm herb” because its fragrance and flavor stimulate the senses the way warmth does.
There are two primary kinds of cumin, black-seeded and green seeded. Both plants resemble dill in their fragile foliage. Harvesting History sells Green Cumin.
