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Organic Black Cumin (Nigella) HEIRLOOM Friends, this is one of our favorite plants of all time. Its fine, lime green tufts of feathery, fern-like foliage are only a foot tall, a foot wide and are quickly covered in exquisitely subtle baby blue blossoms. Each gorgous seedhead is borne on a long, strong stem perfect for cutting and, as the seeds mature, for shaking the seeds out on a dish with dramatic flourish. Black Cumin seeds are a Mid-East and Indian delicacy. (In India they are called kalonji.) Black Cumin's flavor is reminscent of toasted onion flake, black pepper and oregano. It is most commonly toasted for curries, breads and steamed rice. We often toss 20 seeds or so in a pot of rice and savor the exquisite flavor and heavenly aroma it imparts.
Easy to grow, easy to harvest and a pleasure to cook with, our original Black Cumin seed is from Brian and Chrystine of Uprising Seeds, an endless source of diversity and inspiration.
60 days to flower
80 days to seed
Nigella sativa
Organic Black Cumin (Nigella)
Transplant (recommended): Sow indoors, 2 seeds per cell thinned to 1~4 weeks before last frost. Transplant seedlings after frost 10-12" apart in rows 24-36" apart. Harvest seed heads when golden & dry.
Direct Sow: After last frost, sow ¼” deep 6 seeds/foot thinned to 2 plants per foot once true leaves emerge. Weed well.
Sowing Date: After frost, late May to early June
Seed Depth: 1/4 inch
Days to Germination: 5-7
Days to Maturity: 60 days to flower and 80 days to seed.
Plant spacing after thinning: 12 inches
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Tasty 
