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Nigella Sativa (Mix)
Common Name: Black Cumin, Kalonji, Roman coriander
Synonyms:
Plant Family: RanunculaceaePlant Type: annual/biennial, deciduous, edible, medicinal
Growth habit: Herb/Forb
Growth Rate: fast, mature size: 0.45m. high x 0.25m. wideColour: leaf- grey-green, flower- multicoloured, stem- green
Season of interest: Summer
Position: full sun
Soil: dry, moist, sandy, pH preference - Any, pH tolerance - Any
Hardiness: minimum -15°C, USDA zone 7 to 10
Origin: AsiaDescription:
Annual with branching stems and finely divided pinnatisect leaves with linear greyish-green lobes . Delicate white and pale blue flowers. Large inflated seedpods follow, with numerous edible black seeds.Cultivation:
Prefers a light soil in a warm sunny positionPropagation:
It is best to sow black cumin seeds once a month from just before the last frost of spring until early summer, and then once again towards the end of autumn; this will result in a prolonged blooming period when growing black cumin. Once sown lightly cover the seeds. It should take about one or two weeks for Nigella species to germinate once the temperature reaches 15 degrees Centigrade. Ideally Black cumin should be grown in a sunny part of the garden that has good drainage and a soil of pH 6 to 7. It is possible to grow Nigella species indoors first, it is best to grow them in peat pots and allow seven weeks or so before transplanting them in the garden in spring or autumn at about 25cm apartDesign and Other Uses:
The seeds are commonly used a culinary spice. The seed is also known as Roman coriander, blackseed, black caraway, or black onion seed. They have a pungent, bitter taste and aroma. Has long been used as a medicinal herb in the treatment of many ailments, particularly asthma, bronchitis and rheumatism. Recent research has indicated that it may have a value in treating some cancers.Other Notes:
Native to southwest Asia, cultivated elsewhere
