Black cumin: plants, care & effects

Black cumin is one of the most important spices in Arabic and Indian cuisine. We give tips on growing, harvesting and using black cumin.

With its delicate growth, the star-shaped flowers and filigree leaves, the black cumin (Nigella sativa) as an ornamental crop. Its seeds can be processed into oils, spices or medicinal products.

Black cumin: origin and characteristics

The real black cumin or Roman coriander belongs to the large and diverse family of buttercups (Ranunculaceae), just like Clematis (Clematis) or Winterling (Eranthis). The black cumin plant has its origins in southern Europe, North Africa and western Asia, but is now widespread and can be found in many parts of the world. Commercial black cumin cultivation takes place mainly in India and the Middle East.

The annual, deep-rooted black cumin forms 25 - 50 cm high, barely branched plants with fine, very narrow, pinnate leaves. The gray-green colored black cumin leaves sit alternately on the thin, light green stems. Black cumin blooms between May and September. Now the star-shaped flowers appear with five to ten petals in shades of blue, white or pink. The flowers of the black cumin are bee-friendly, they offer a lot of nectar and medium amounts of pollen for pollinating insects in the summer months. After pollination, the flower base enlarges into a vesicular, multi-combed seed capsule, inside of which the deep black, triangular black cumin seeds are formed. When the seeds ripen between September and October, the seed capsule turns from light green to brown.

Confusion of black cumin: A confusion with the related species Jungfer in the green (Nigella damascena) is very common due to the great similarity of the plants. The seeds of the maiden in the green can basically be used in the same way as black cumin seeds. Black sesame seeds have similar, albeit less angular, seeds (Sesamum indicum var. nigrum), but is easy to distinguish in taste. Cumin (Cuminum cyminum) and Real caraway (Carum carvi), on the other hand, are only related to black cumin by name because of their spicy taste. They belong to the umbelliferae (Apiaceae) and can be clearly distinguished by their elongated, grooved and slightly curved split fruits.

Planting black cumin: sowing, location and Co.

The optimal location for black cumin is sunny on sandy, humus-rich loam soils. The heat-loving plant grows in most fresh to moderately dry, chalky substrates with a pH value of 6 to 7 and good water supply. Heavy, compacted and waterlogged soils are not suitable for growing black cumin. However, they can be topped up with sand, compost or a high-quality potting soil.

Due to the long ripening period, black cumin is sown as early as possible in early spring from a soil temperature of 5 ° C and more, between March and April. The seeds of the black cumin should be sown 1 - 2 cm deep into the ground and lightly pressed. When sowing Nigella In rows, a distance of 20-30 cm is ideal. After that, the soil should be kept moist. The first tender seedlings will appear after two to three weeks.

Ideally, sow black cumin directly in the bed or loosely in a planter with a volume of at least 5 liters of soil with good water drainage and a drainage layer. For planting pots and window boxes or for improving heavy soils, we recommend a nutrient-poor, permeable potting soil like ours Plantura organic herb & seed compost. The compost-rich, airy substrate stores moisture, promotes the formation of roots in the seedlings and, in contrast to most potting soil, does not need any peat degraded, which is harmful to the climate.

At a glance: Plant black cumin

• Location: Sunny on sandy, humus-rich loamy soil with a pH value of 6 to 7
• Sow outdoors or in a planter with at least 5 L soil volume
• In March to April from 5 ° C soil temperature
• Sow seeds 1 - 2 cm deep, row spacing 20 - 30 cm
• Keep the soil well moist

Proper care

Black cumin is quite undemanding to care for, but needs regular watering in prolonged heat and drought. Fertilization is not necessary with normally supplied garden soils. Depleted, unilaterally cultivated or heavily used soils benefit from the use of our animal-free Plantura organic soil activator. In addition to nutrients and organic matter, it also brings microorganisms into the soil as a “starter culture” for a diverse soil life and long-term humus build-up.

Black cumin is believed to be susceptible to the click beetle larvae, better known as Wireworms (Agriotes). The plants wither for no apparent reason, as the wireworms eat their way into the stems from the ground. In damp summers, in unfavorable locations or with excessive fertilization and irrigation, stem rot can also occur.

The annual black cumin plant dies in late autumn when it is ready for seeds. A sure sign that the capsules are ripe for harvest is the rustling of the seeds inside. Now the whole seed heads are cut off and left to dry for a few days at room temperature. The seeds can then be removed and stored in a dry, dark and cool place as a spice or black cumin seeds for the next year.

Can you eat black cumin?

In the kitchen and phytotherapy only the seeds of Nigella used. All other parts are considered to be slightly toxic. Black cumin seeds can be consumed raw, but it is common to roast them beforehand in order to emphasize the nutty-spicy taste more clearly. Black cumin can be used therapeutically in dogs, horses and rodents, because its effects are similar to those in humans. In addition, the black seed oil is said to have an effect against ticks, asthmatic coughs and strengthen the immune system.

Warning: black cumin is poisonous for cats! They can experience liver failure from the use of black cumin.

Uses and effects of black cumin

As a spice, black cumin plays an important role in Arabic and South Asian cuisine, and black cumin is also important in herbal medicine. The high-fat seeds are dried or ground used as a spice or pressed into linoleic acid-rich black cumin oil.

Black cumin seeds are used in folk medicine for indigestion, jaundice and liver problems. The seeds can be taken pure or in the form of Ayurvedic black cumin tea. Two teaspoons of black cumin seeds ground into a powder are poured over with boiling water and left to steep for about ten minutes. The daily dose should not exceed four cups of tea or eight teaspoons of seeds in order to avoid side effects of black cumin such as allergic skin reactions. The cold-pressed, antioxidant and antibacterial oil from Nigella sativa Can be taken in the form of capsules for breathing difficulties and asthma or rubbed on the chest to soothe the chest.

What do you season with black cumin? With its smoky, slightly bitter and lemony-aromatic taste, the healthy black cumin can be used as a pepper substitute. Black cumin is traditionally used in sweet or savory baked goods such as pide, pogaca or flatbread, as well as in lentil stews and vegetable curries. Popular black cumin recipes describe the use of the seeds in casseroles, breading, salad dressings and spreads. Black seed oil gives hummus or quark dips, among other things, an aromatic note.

Another relative of black cumin with healing properties is that Hepatica (Hepatica). We present the early flowering perennial in a profile and give tips on cultivation and care.