Black Cumin (Nigella sativa), also called Charnushska, is an heirloom annual herb grown for its flavorful black seeds used in baking, cooking, and spice blends. The seeds have a warm, slightly peppery, nutty taste and are often sprinkled on breads, added to curries, or used in pickling. This versatile plant also produces delicate pale-blue to white flowers that attract pollinators, making it both useful and ornamental. Hardy and easy to grow, Black Cumin thrives in full sun and light, well-drained soil. Seeds are heirloom, Non-GMO, and open-pollinated, perfect for gardeners, cooks, and herbal enthusiasts.
How to Plant
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When: Direct sow outdoors in spring after frost danger has passed.
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Soil & Sun: Light, well-drained soil; full sun.
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Depth: ¼ inch.
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Spacing: 6–8 inches apart.
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Water: Moderate water needs; drought tolerant once established.
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Days to maturity: 80–90 days.
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Harvest: Collect seed pods when dry and brown; thresh to remove seeds.
Culinary & Herbal Uses
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Baking: Sprinkle seeds on breads, bagels, and flatbreads.
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Cooking: Add to curries, rice dishes, or roasted vegetables.
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Pickling: Common spice for preserving.
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Herbal Use: Traditionally valued in teas and natural remedies.