Cumin: Black (Nigella Sativa)
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This ornamental herb, Black Cumin, is an annual and widely grown for its black seeds. The Cumin seeds are similar to fennel in odor but taste peppery more like nutmeg. The herb seeds are ground and used like pepper. Black Cumin is also known as Black Caraway, Roman Coriander and Blackseed.
Scientific Name: Nigella Sativa
Species Origin: Mediterranean, Southeast Asia
Also Known As: Fennel flower, Nutmeg flower, Roman coriander, Blackseed, Black caraway, Black onion seed, Black sesame, Nigella, Kalo jira, Gith, Kalonji
Ease of Growing: Easy
Grown as: Annual
Maturity (Blooms): Late spring to early fall
Growing Conditions: Warm, Hot. Cumin is a tropical plant and needs warmer temperatures, but is very susceptible to disease in humid conditions.
Outdoor Growing Temp: 50°F - 85°F
Min Outdoor Soil Temp: 60°F. Start outdoors when soil reaches to 60˚ F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Warm, Hot). Cumin should be planted in full sun.
Water: Low. Although Cumin is drought tolerant, it prefers a moist climate and will benefit greatly from water during hot spells or dry periods.
Feeder: Moderate. Soil should be well amended with compost or another well balanced feed of nutrients.
Suitability: Drought tolerant, High heat
Small Gardens?: Yes
Containers?: Yes. Cumin needs a lot of light so be sure to place your container in a sunny spot. Just be sure to use containers that are at least 4" deep and 6" across.
Attracts Beneficial Insects?: Yes
Plant Height: 12-15"
Spacing: 6-9"
Sow Depth: 1/8"
Hardiness Zone: 5-10
Produces: 5-petaled flowers that are white or pale blue in color with lacy bracts that create an airy look.
Species Origin: Mediterranean, Southeast Asia
Also Known As: Fennel flower, Nutmeg flower, Roman coriander, Blackseed, Black caraway, Black onion seed, Black sesame, Nigella, Kalo jira, Gith, Kalonji
Ease of Growing: Easy
Grown as: Annual
Maturity (Blooms): Late spring to early fall
Growing Conditions: Warm, Hot. Cumin is a tropical plant and needs warmer temperatures, but is very susceptible to disease in humid conditions.
Outdoor Growing Temp: 50°F - 85°F
Min Outdoor Soil Temp: 60°F. Start outdoors when soil reaches to 60˚ F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Warm, Hot). Cumin should be planted in full sun.
Water: Low. Although Cumin is drought tolerant, it prefers a moist climate and will benefit greatly from water during hot spells or dry periods.
Feeder: Moderate. Soil should be well amended with compost or another well balanced feed of nutrients.
Suitability: Drought tolerant, High heat
Small Gardens?: Yes
Containers?: Yes. Cumin needs a lot of light so be sure to place your container in a sunny spot. Just be sure to use containers that are at least 4" deep and 6" across.
Attracts Beneficial Insects?: Yes
Plant Height: 12-15"
Spacing: 6-9"
Sow Depth: 1/8"
Hardiness Zone: 5-10
Produces: 5-petaled flowers that are white or pale blue in color with lacy bracts that create an airy look.
Soil Preparation
Soil Preference:
Soil pH: 5.0-8.0, Ideal 6.0-7.0. Cumin prefers a fertile soil that drains well.
Soil Preparation:
Compost (Nitrogen), 2", in top 6" of soil, 1 time: Incorporate 2" of compost into the top 6" of soil about a week before transplanting.
Soil pH: 5.0-8.0, Ideal 6.0-7.0. Cumin prefers a fertile soil that drains well.
Soil Preparation:
Compost (Nitrogen), 2", in top 6" of soil, 1 time: Incorporate 2" of compost into the top 6" of soil about a week before transplanting.
Start Indoors
Seed Sowing Depth: 1/8". Sow seeds 1/8" deep in warmer soils, and 1/4" deep in cooler soils. Keep moist.
Soil temp for germination: 60°F to 80°F, optimal 65°F to 75°F, optimal 70°F
Germination time: 7-14 days
Germinate:
6-7 weeks before last frost date: Start indoors in a 4" containers, not a flat. Keep soil moist during germination.
Harden Off:
1 weeks before last frost date: Get plants acclimated to outdoor temperatures by leaving the plants outside for a longer amount of time each day for a week.
Soil temp for germination: 60°F to 80°F, optimal 65°F to 75°F, optimal 70°F
Germination time: 7-14 days
Germinate:
6-7 weeks before last frost date: Start indoors in a 4" containers, not a flat. Keep soil moist during germination.
Harden Off:
1 weeks before last frost date: Get plants acclimated to outdoor temperatures by leaving the plants outside for a longer amount of time each day for a week.
Transplant Outdoors
0-2 weeks after last frost date: Cumin does not transplant well because of it's long taproot so be sure to plant in the garden before it gets too big for its container. This also makes it easier to transplant without disturbing the roots. Transplant young plants in the garden 6 to 12" apart.
Warm, Hot: Cumin is a tropical plant and needs warmer temperatures, but is very susceptible to disease in humid conditions.
When outdoor temp: 50°F to 85°F, optimal temp 70°F to 80°F
When min soil temp: 60°F. Start outdoors when soil reaches to 60˚ F.
Spacing: 4.0"-6.0", 4 plants per sq ft. Space cumin plants 6" apart.
Support: No
Warm, Hot: Cumin is a tropical plant and needs warmer temperatures, but is very susceptible to disease in humid conditions.
When outdoor temp: 50°F to 85°F, optimal temp 70°F to 80°F
When min soil temp: 60°F. Start outdoors when soil reaches to 60˚ F.
Spacing: 4.0"-6.0", 4 plants per sq ft. Space cumin plants 6" apart.
Support: No
Start Outdoors
When Warm, Hot: Cumin is a tropical plant and needs warmer temperatures, but is very susceptible to disease in humid conditions.
When Outdoor Temp: 50°F to 85°F, optimal temp 70°F to 80°F
When Min Soil Temp: 60°F. Start outdoors when soil reaches to 60˚ F.
Seed Depth: 0.25"-0.5". Sow seeds 1/2" deep in warmer soils, and 1/4" deep in cooler soils. Keep moist.
Spacing: 4.0"-6.0", 4 plants per sq ft. Space cumin plants 6" apart.
Spring Crop:
1-3 weeks after last frost date: Sow cumin seeds 1/4" deep outdoors when there is no more danger of frost. Keep seedbed evenly moist but not soggy.
Support: No
When Outdoor Temp: 50°F to 85°F, optimal temp 70°F to 80°F
When Min Soil Temp: 60°F. Start outdoors when soil reaches to 60˚ F.
Seed Depth: 0.25"-0.5". Sow seeds 1/2" deep in warmer soils, and 1/4" deep in cooler soils. Keep moist.
Spacing: 4.0"-6.0", 4 plants per sq ft. Space cumin plants 6" apart.
Spring Crop:
1-3 weeks after last frost date: Sow cumin seeds 1/4" deep outdoors when there is no more danger of frost. Keep seedbed evenly moist but not soggy.
Support: No
Cumin is fairly easy to grow if it has the right weather. It's quite tender and it needs long warm weather to grow successfully.
Water Needs: Low. Although Cumin is drought tolerant, it prefers a moist climate and will benefit greatly from water during hot spells or dry periods.
Fertilizer Needs: Moderate. Soil should be well amended with compost or another well balanced feed of nutrients.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist but never soggy for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, after sowing: after sowing, every 2 weeks. Stop weeds from taking over the bed until the plants are large enough to compete.
Support: No
Water Needs: Low. Although Cumin is drought tolerant, it prefers a moist climate and will benefit greatly from water during hot spells or dry periods.
Fertilizer Needs: Moderate. Soil should be well amended with compost or another well balanced feed of nutrients.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist but never soggy for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, after sowing: after sowing, every 2 weeks. Stop weeds from taking over the bed until the plants are large enough to compete.
Support: No
Harvesting
Ripening: Harvest when seed pods turn brown and when one seed head is dry enough to crack when pinched. Cumin is notorious for ripening unevenly. Keep a close eye on ripening seed and harvest plants immediately. Once the first seed head is able to be pinched, cut down the whole plant and allow seeds to dry in a paper bag.
When and How: Whole Plant, 1-21 days after maturity
When: Harvest Cumin 3 to 6 weeks after flowering, when the fruits become yellowish brown. Because Cumin seeds commonly ripen unevenly among different plants, harvest each plant as it ripens.
How: Harvest when seed pods turn brown and when one seed head is dry enough to crack when pinched. Once the first seed head is able to be pinched, cut down the whole plant and allow seeds to dry in a paper bag.
Seeds should be clean and dried as soon as possible. If you want store the flavor of the seeds do not immediately crush. Crushing the seeds brings out their flavor but the flavor will not last very long once crushed.
When and How: Whole Plant, 1-21 days after maturity
When: Harvest Cumin 3 to 6 weeks after flowering, when the fruits become yellowish brown. Because Cumin seeds commonly ripen unevenly among different plants, harvest each plant as it ripens.
How: Harvest when seed pods turn brown and when one seed head is dry enough to crack when pinched. Once the first seed head is able to be pinched, cut down the whole plant and allow seeds to dry in a paper bag.
Seeds should be clean and dried as soon as possible. If you want store the flavor of the seeds do not immediately crush. Crushing the seeds brings out their flavor but the flavor will not last very long once crushed.
Storage
Seeds can be dried and stored in an airtight container in the pantry.
Storage Req: Drying
Storage Temp: 60-75°F
Storage Length: 1-360 days
Storage Req: Drying
Storage Temp: 60-75°F
Storage Length: 1-360 days
After the seed heads begin to dry, cut the stems, tie them together and place the seed heads in a brown paper bag. Hang the stems upside down in a warm well-ventilated place until the herb seeds are done drying. Place the seeds in an airtight container.
Seed Viability in Years: 1 - 2 years
Germination Percentage: 95%
Seed Viability in Years: 1 - 2 years
Germination Percentage: 95%
Culinary
Taste: The Cumin seeds are similar to fennel in odor but taste peppery more like nutmeg.
Culinary Use: The herb seeds are ground and used like pepper.
Culinary Use: The herb seeds are ground and used like pepper.
Medicinal
Like many aromatic culinary herbs, the seeds of black cumin are beneficial for the digestive system, soothing stomach pains and spasms and easing wind, bloating and colic. The ripe seed is anthelmintic, carminative, diaphoretic, digestive, diuretic, emmenagogue, galactogogue, laxative and stimulant. An infusion is used in the treatment of digestive and menstrual disorders, insufficient lactation and bronchial complaints. The seeds are much used in India to increase the flow of milk in nursing mothers and they can also be used to treat intestinal worms, especially in children. Externally, the seed is ground into a powder, mixed with sesame oil and used to treat abscesses, haemorrhoids and orchitis. The powdered seed has been used to remove lice from the hair.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
The flowers of cumin - and other plants with the same flower type - are always considered good companion plants. The flowers attract many beneficial insects especially parasitic wasps and predatory flies, which then will hunt insect pests on nearby crops. Cumin is an excellent companion for everything in the cabbage family as well as beets, cucumbers and potatoes.
Nutrition
Cumin is high in many vitamins and minerals. It also contains phyto-chemicals and anti-oxidants.
Health Benefits of Cumin
The health benefits of cumin include its ability to aid in digestion, improve immunity and treat piles, insomnia, respiratory disorders, asthma, bronchitis, common cold, lactation, anemia, skin disorders, boils and cancer.Many of you might remember having hated those curries and soups which had roasted or fried cumin seeds in them when you were kids, because they looked like small black insects. However, you probably liked the taste. So your mother might have removed these flavorful parts before she served you the food. That was cumin!Cumin, scientifically known as Cuminum Cyminum, belongs to family Apiaceae and is extensively used in culinary practices of the Indian Subcontinent and some other Asian, African and Latin American countries as a condiment or spice. Those who are of the opinion that spices are bad for one’s health should note that cumin can be beneficial for some of the most dangerous diseases, and is generally consider a boost for overall health.
Digestion: Cumin is extremely good for digestion and related problems. The very aroma of cumin, which comes from an aromatic organic compound called Cuminaldehyde, the main component of its essential oil, activates our salivary glands in our mouth, which facilitates the primary digestion of food. Next is thymol, a compound present in cumin, which stimulates the glands that secrete acids, bile and enzymes responsible for complete digestion of the food in the stomach and the intestines. Cumin is also Carminative, which means that it relieves from you from gas troubles and thereby improves digestion and appetite. Due to its essential oils, magnesium and sodium content, cumin promotes digestion and also gives relief for stomach-aches when taken with hot water.Cuminseeds
Piles: The main cause behind piles (hemorrhoids) is constipation added with infections in the wound in the anal tract, which are also caused by constipation. Cumin, because of its dietary fiber content and carminative, stimulating, antifungal and antimicrobial properties, acts as a natural laxative in powdered form. These characteristics are due to the presence of essential oils comprised mainly of Cuminaldehyde and certain pyrazines. Adding cumin to your diet also helps in healing up of infections or wounds in the digestive and excretory system and speeds up digestion as well. That pretty much means that cumin clears up all of the symptoms and causes of hemorrhoids, so keep that it mind when you start itching!
Diabetes: Although research is still ongoing, early studies report that cumin, among a number of other spices, can have a powerful effect in preventing diabetes by reducing the chances of hypoglycemia. The animals that were tested showed a sharp decline in hypoglycemia when fed cumin seeds in their diet, and they also showed a decrease in glucosuria, which is a condition where the urine contains too much glucose, also resulting in hypoglycemia and diabetes. Human testing is ongoing, but early reports show that cumin can be a very powerful tool in the battle against diabetes!
Insomnia: This is a very peculiar property of cumin. It is a stimulant as well as a relaxant at the same time. This property cannot be attributed to a single component alone, just as causes of insomnia cannot be attributed to a single cause. However, studies show that the proper intake of vitamins (particularly B-complex) and good digestion help to induce a sound sleep. Cumin helps in both of these factors. Some of the components of cumin essential oil are hypnotic in nature and have tranquilizing effects, which also help to relieve stress and anxiety that commonly causes insomnia.
Respiratory Disorders, Asthma, Bronchitis: The presence of caffeine (the stimulating agent), and the richly aromatic essential oils (the disinfectants) make cumin an ideal anticongestive combination for those suffering from respiratory disorders such as asthma and bronchitis. It acts as an expectorant, meaning that it loosens up the accumulated phlegm and mucus in the respiratory tracts and makes it easier to eliminate them from the system via sneezing or coughing up and spitting. By eliminating as much of the mucus and phlegm as possible, it can inhibit the formation of additional material and help to heal the initial condition that led to its formation in the first place.
Common Cold: The common cold is a viral infection which affects our body frequently when our immune system becomes weakened or vulnerable. Again, the essential oils present in cumin act as disinfectants and help fight viral infections which can cause the common cold. Cumin also suppresses the development of coughing in the respiratory system since it dries up the excess mucus. Cumin is rich in iron and has considerable amount of vitamin-C, which are essential for a healthy immune system and keeps infections from forming or becoming worse. Vitamin-C is also a natural antioxidant, so it defends against other infections and toxins as well, further boosting the immune system.
Lactation: Cumin is rich in iron and thus very good for lactating mothers as well as for women who are undergoing menses or who are pregnant, since they are more in need of iron than others. Moreover, cumin is said to help ease and increase secretion of milk in lactating women due to the presence of thymol, which tends to increase secretions from our glands, including milk, which is a secretion from the mammary glands. Also, cumin is more beneficial if taken with honey. Cumin has remarkable amount of calcium (more than 900 mg per 100 grams) which accounts for over 90% of our daily requirement of calcium. This calcium is an important constituent of milk and hence cumin is very good for lactating mothers.
Anemia: As stated above, cumin is very rich in iron (more than 66 mg. in every 100 grams) which is more than 5 times the daily requirement of iron for an adult. This iron is the main constituent of hemoglobin in the red blood corpuscles of blood. It is hemoglobin which transfers oxygen (as the oxide of iron) to the body’s cells and whose deficiency causes anemia. So, cumin can be a nutritious additive to daily diet for anemic people and avoid the symptoms of anemia like fatigue, anxiety, cognitive malfunction, and digestive issues.
Concentration and Cognitive Malfunction: The amount of iron in cumin leads to increased hemoglobin production and subsequent prevention of anemia, but that increased blood flow has other benefits as well. When your blood circulation is in top form, adequate amounts of oxygen are able to reach the organs and the brain, leading to optimal performance of those bodily systems. Proper amounts of oxygen and iron in the brain lead to increased cognitive performance and a decrease in cognitive disorders like Alzheimer’s disease and dementia. For other organs, increased oxygenation increases efficiency and speeds up the metabolism, which can boost your overall health, increase strength, and prevent signs of aging.cuminbenefits1
Skin Disorders: Almost everyone knows that vitamin-E is good for the maintenance of skin and the prevention of premature aging symptoms. It keeps the skin young and glowing. This vitamin is also present in abundance in cumin. The essential oils present in cumin have disinfectant and antifungal properties. This prevents any microbial and fungal infection from affecting the skin. Not all skin issues are disorders or infections, some of them are simply signs of aging. Vitamin E acts as an antioxidant in this regard and combats the free radicals that attack the skin and result in signs of premature aging like wrinkles, age spots, and sagging skin. This, combined with the antibacterial capacity of cumin, makes for healthy, beautiful skin that lasts far into your old age.
Boils: Boils are outlets for the removal of toxic substances and foreign matters such as microbes from the body. This means that they are symptoms which show that a high amount of toxic substances have accumulated in the body. In this way, cumin can help you a great deal. Those who regularly use cumin in food have a significant reduction in the occurrence of boils, rashes, pimples, and other signs of excess toxin content. Components such as cuminaldehyde, thymol, and phosphorus are good detoxifying agents which help in the regular removal of toxins from the body. The healthy way of removing toxins is through the excretory system, not through boils.
Immunity: As discussed above, an abundance of iron, the presence of essential oils, vitamin-C, and vitamin-A in cumin boosts our immune system in a number of ways. Vitamin C is one of the most powerful antioxidants that we have in our body, and it also stimulates the function and activity of white blood cells. As an antioxidant, vitamin C fights the detrimental effects of free radicals, which are the dangerous byproducts of cellular metabolism. They are constantly being created in the body, and therefore, must be constantly eliminated. Antioxidants neutralize free radicals that lead to many diseases, including, but not limited to, cardiovascular diseases and cancer.
Cancer: Cumin itself has detoxifying and chemopreventive properties, and accelerates the secretion of detoxifying and anticarcinogenic enzymes from the glands, as it also does to other secretions. Furthermore, it has beneficial antioxidants like vitamin-C and vitamin-A within its chemical makeup, in addition to those essential oils. Besides having countless other benefits, the antioxidants have anticarcinogenic properties too, and those found in cumin are particularly good for colon cancer prevention.
Other benefits: Even more? Cumin is also beneficial in treating renal coli, weak memory, insect bites and painful stings. With all of these benefits, how could you say no? Add some cumin to your diet as soon as you can!
Digestion: Cumin is extremely good for digestion and related problems. The very aroma of cumin, which comes from an aromatic organic compound called Cuminaldehyde, the main component of its essential oil, activates our salivary glands in our mouth, which facilitates the primary digestion of food. Next is thymol, a compound present in cumin, which stimulates the glands that secrete acids, bile and enzymes responsible for complete digestion of the food in the stomach and the intestines. Cumin is also Carminative, which means that it relieves from you from gas troubles and thereby improves digestion and appetite. Due to its essential oils, magnesium and sodium content, cumin promotes digestion and also gives relief for stomach-aches when taken with hot water.Cuminseeds
Piles: The main cause behind piles (hemorrhoids) is constipation added with infections in the wound in the anal tract, which are also caused by constipation. Cumin, because of its dietary fiber content and carminative, stimulating, antifungal and antimicrobial properties, acts as a natural laxative in powdered form. These characteristics are due to the presence of essential oils comprised mainly of Cuminaldehyde and certain pyrazines. Adding cumin to your diet also helps in healing up of infections or wounds in the digestive and excretory system and speeds up digestion as well. That pretty much means that cumin clears up all of the symptoms and causes of hemorrhoids, so keep that it mind when you start itching!
Diabetes: Although research is still ongoing, early studies report that cumin, among a number of other spices, can have a powerful effect in preventing diabetes by reducing the chances of hypoglycemia. The animals that were tested showed a sharp decline in hypoglycemia when fed cumin seeds in their diet, and they also showed a decrease in glucosuria, which is a condition where the urine contains too much glucose, also resulting in hypoglycemia and diabetes. Human testing is ongoing, but early reports show that cumin can be a very powerful tool in the battle against diabetes!
Insomnia: This is a very peculiar property of cumin. It is a stimulant as well as a relaxant at the same time. This property cannot be attributed to a single component alone, just as causes of insomnia cannot be attributed to a single cause. However, studies show that the proper intake of vitamins (particularly B-complex) and good digestion help to induce a sound sleep. Cumin helps in both of these factors. Some of the components of cumin essential oil are hypnotic in nature and have tranquilizing effects, which also help to relieve stress and anxiety that commonly causes insomnia.
Respiratory Disorders, Asthma, Bronchitis: The presence of caffeine (the stimulating agent), and the richly aromatic essential oils (the disinfectants) make cumin an ideal anticongestive combination for those suffering from respiratory disorders such as asthma and bronchitis. It acts as an expectorant, meaning that it loosens up the accumulated phlegm and mucus in the respiratory tracts and makes it easier to eliminate them from the system via sneezing or coughing up and spitting. By eliminating as much of the mucus and phlegm as possible, it can inhibit the formation of additional material and help to heal the initial condition that led to its formation in the first place.
Common Cold: The common cold is a viral infection which affects our body frequently when our immune system becomes weakened or vulnerable. Again, the essential oils present in cumin act as disinfectants and help fight viral infections which can cause the common cold. Cumin also suppresses the development of coughing in the respiratory system since it dries up the excess mucus. Cumin is rich in iron and has considerable amount of vitamin-C, which are essential for a healthy immune system and keeps infections from forming or becoming worse. Vitamin-C is also a natural antioxidant, so it defends against other infections and toxins as well, further boosting the immune system.
Lactation: Cumin is rich in iron and thus very good for lactating mothers as well as for women who are undergoing menses or who are pregnant, since they are more in need of iron than others. Moreover, cumin is said to help ease and increase secretion of milk in lactating women due to the presence of thymol, which tends to increase secretions from our glands, including milk, which is a secretion from the mammary glands. Also, cumin is more beneficial if taken with honey. Cumin has remarkable amount of calcium (more than 900 mg per 100 grams) which accounts for over 90% of our daily requirement of calcium. This calcium is an important constituent of milk and hence cumin is very good for lactating mothers.
Anemia: As stated above, cumin is very rich in iron (more than 66 mg. in every 100 grams) which is more than 5 times the daily requirement of iron for an adult. This iron is the main constituent of hemoglobin in the red blood corpuscles of blood. It is hemoglobin which transfers oxygen (as the oxide of iron) to the body’s cells and whose deficiency causes anemia. So, cumin can be a nutritious additive to daily diet for anemic people and avoid the symptoms of anemia like fatigue, anxiety, cognitive malfunction, and digestive issues.
Concentration and Cognitive Malfunction: The amount of iron in cumin leads to increased hemoglobin production and subsequent prevention of anemia, but that increased blood flow has other benefits as well. When your blood circulation is in top form, adequate amounts of oxygen are able to reach the organs and the brain, leading to optimal performance of those bodily systems. Proper amounts of oxygen and iron in the brain lead to increased cognitive performance and a decrease in cognitive disorders like Alzheimer’s disease and dementia. For other organs, increased oxygenation increases efficiency and speeds up the metabolism, which can boost your overall health, increase strength, and prevent signs of aging.cuminbenefits1
Skin Disorders: Almost everyone knows that vitamin-E is good for the maintenance of skin and the prevention of premature aging symptoms. It keeps the skin young and glowing. This vitamin is also present in abundance in cumin. The essential oils present in cumin have disinfectant and antifungal properties. This prevents any microbial and fungal infection from affecting the skin. Not all skin issues are disorders or infections, some of them are simply signs of aging. Vitamin E acts as an antioxidant in this regard and combats the free radicals that attack the skin and result in signs of premature aging like wrinkles, age spots, and sagging skin. This, combined with the antibacterial capacity of cumin, makes for healthy, beautiful skin that lasts far into your old age.
Boils: Boils are outlets for the removal of toxic substances and foreign matters such as microbes from the body. This means that they are symptoms which show that a high amount of toxic substances have accumulated in the body. In this way, cumin can help you a great deal. Those who regularly use cumin in food have a significant reduction in the occurrence of boils, rashes, pimples, and other signs of excess toxin content. Components such as cuminaldehyde, thymol, and phosphorus are good detoxifying agents which help in the regular removal of toxins from the body. The healthy way of removing toxins is through the excretory system, not through boils.
Immunity: As discussed above, an abundance of iron, the presence of essential oils, vitamin-C, and vitamin-A in cumin boosts our immune system in a number of ways. Vitamin C is one of the most powerful antioxidants that we have in our body, and it also stimulates the function and activity of white blood cells. As an antioxidant, vitamin C fights the detrimental effects of free radicals, which are the dangerous byproducts of cellular metabolism. They are constantly being created in the body, and therefore, must be constantly eliminated. Antioxidants neutralize free radicals that lead to many diseases, including, but not limited to, cardiovascular diseases and cancer.
Cancer: Cumin itself has detoxifying and chemopreventive properties, and accelerates the secretion of detoxifying and anticarcinogenic enzymes from the glands, as it also does to other secretions. Furthermore, it has beneficial antioxidants like vitamin-C and vitamin-A within its chemical makeup, in addition to those essential oils. Besides having countless other benefits, the antioxidants have anticarcinogenic properties too, and those found in cumin are particularly good for colon cancer prevention.
Other benefits: Even more? Cumin is also beneficial in treating renal coli, weak memory, insect bites and painful stings. With all of these benefits, how could you say no? Add some cumin to your diet as soon as you can!
Suggested Varieties
Broccoli: Green Sprouting Calabrese (Organic) (Brassica oleracea var. italica)
$1.00 - $5.60
Calabrese Green Sprouting Broccoli is an Italian Heirloom that was named after Calabria (a region in southern Italy). It is known as the most favorable broccoli due to its ability to produce a larger number of heads on lots of thin stalks.
Broccoli: Purple Sprouting (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
Though this extremely cold hardy Purple Sprouting broccoli was bred in England, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. The Italians appreciated it so much that it got the name "Italian asparagus." Broccoli gradually spread to the rest of Europe and to the New World, where Thomas Jefferson included this strange new vegetable in his experimental garden.
Broccoli: Waltham 29 (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
The heirloom broccoli variety Waltham 29 is named for Waltham, MA, where researchers at the University of Massachusetts developed it in 1950. However, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. Broccoli gradually spread to the rest of Europe and to the New World, where Thomas Jefferson included this strange new vegetable in his experimental garden. The Italians appreciated it so much that it got the name "Italian asparagus." After World War I, Italian brothers Stefano and Andrea D'Arrigo brought their Sicilian variety of broccoli and began growing it in San Jose, Calfornia; they later shipped it to Boston's North End, where it established a quickly expanding market.
Brussels Sprout: Long Island Improved (Heirloom) (Brassica oleracea var. gemmifera)
$1.00 - $5.60
Historians believe that the ancient Romans first cultivated Brussels sprouts, but Belgium has the greatest claim on this tiny vegetable. As the name indicates, Brussels sprouts grew in great abundance around the city of Brussels. Since the 1900's, growers in California has produced most of the United States' supply of this vegetable; Long Island Improved in particular is a favorite variety of commercial growers.
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Only a few left!
The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Late Flat Dutch cabbage can be traced back to 1840, when the earliest mention of this variety is found in the seed records of the Netherlands. German immigrants carried the seed with them to America, where it spread; by 1924, it could be found in local seed catalogs such as D. M. Ferry & Company.
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.
Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)
$1.00 - $5.60
Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)
$1.00 - $5.60
In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden.
Mustard: Red Giant (Heirloom) (Brassica juncea)
$1.00 - $5.60
Mustard greens originated near the Himalayan region of northern India, where they have been growing for thousands of years. Chinese, Japanese, and African cuisine also make use of this peppery vegetable. Though not particularly well known in most parts of the United States, mustard greens are a traditional part of culture in the southern region.
Mustard: Tendergreen (Heirloom) (Brassica rapa var. perviridis)
$1.00 - $5.60
Mustard greens originated near the Himalayan region of northern India, where they have been growing for thousands of years. Chinese, Japanese, and African cuisine also make use of this peppery vegetable. Though not particularly well known in most parts of the United States, mustard greens are a traditional part of culture in the southern region.
Beets: Detroit Dark Red (Heirloom) (Beta vulgaris)
$1.00 - $5.60
Detroit Dark Red heirloom beets hail from Ontario, Canada, where a Mr. Reeves developed them from blood turnips. This globular beet first made its appearance in 1892. However, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens.
Beets: Golden Detroit (Heirloom) (Beta vulgaris)
$1.00 - $5.60
Beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens. According to historians, George Washington experimented with beets, cross-pollinating them to create new varieties.
Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.
Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)
$1.00 - $5.60
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Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.
Cucumber: National Pickling (Heirloom) (Cucumis sativus)
$1.00 - $5.60
National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924.
Cucumber: Straight Eight (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.
Cucumber: Sumter (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Perfect for pickling, this disease resistant cucumber variety produces blocky, slightly tapered, medium green fruit with white spines. Widely adapted for growing in all regions, for home or market. Tender annual 4' vines, 5" fruit. Disease Resistant to Powdery Mildew, Downy Mildew, Alternaria Leaf Spot and tolerant to Cucumber Mosaic Virus.
Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.