Nigella, also known as Black Cumin, is an annual, flowering plant native to Asia and the Middle East. Its wispy, elegant, blue flowers look stunning in any garden or balcony arrangement and, if you can resist picking the delicate blooms, the seed pods that develop from the flowers are equally glorious. In fact, the seeds are the edible part of the plant and are widely used in Indian, Middle Eastern and Slavic cooking for their strong aroma and spicy taste. If you ever enjoyed Turkish bread and wondered what the tasty little black seed on top of it was—it’s Nigella. It’s hard to believe that such a delicate little flower packs such a flavourful punch, indispensable in Indian and Asian cuisine.
Packet contains 100 seeds.
HOW TO GROW
SOWING Indoor Not required Outdoor Apr-Sept
TIMING Germination 10-15 days Harvesting 80-100 days
SPACING When sowing 3-5 cm; Depth 0,5 cm When thinning 20-30 cm
GROWING Sunligth Full sun Soil Well-drained, fertile and moist soil Watering Regular, moderate watering Feeding Light feeder
CARING Expert tip Taking care of Nigella is simple: water during dry times, feed regularly and deadhead spent blooms to encourage the growth of more flowers or collect seeds from dried seedpods.
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