Caraway (Carum carvi) - a biennial plant with melkorassechennymi lacy leaves and the smell of parsley and dill. From his long spindly root vegetable dishes can be cooked like carrots. Peduncle length of 60 cm held umbrellas small pinkish-white flowers that become later oblong ribbed fruit (seeds). Cumin Roxburgh (S. roxburghianum) - a popular spice in India.
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species
Sprinter
The variety produces high yields do not crack over time, the fruit, which facilitates their storage.
location
Cumin requires well-drained fertile soil and a warm sunny place. The distance between the seedlings to be not less than 15 cm.
reproduction
Seeds are sown directly into the soil in spring or autumn (in the latter case next summer fruits can be collected).
Care
Regular weeding and watering the beds: the cumin seeds sometimes germinate slowly.
Pests and diseases
Cumin weakly susceptible to pests. To prevent fungal infections leaves water plants in the morning; Try to keep the water from falling on the leaves.
Harvesting and storage
The leaves are harvested at any time as needed. Roots dig after harvesting. Flower stalks are cut off when the fruits start to darken. For drying related to small bundles of stalks hung umbrellas down in a ventilated area. Then shake the fruit spread out on paper or cloth. Before storing the seeds should promorozit: they are small insects and their eggs.
Before in the XII century. This spicy herb fell to Western Europe, it is very popular in the Middle East. Fragrant fruits of caraway were known in ancient Egypt. Cumin is used in medical and cosmetic purposes.
Used parts:
- leaves
- roots
- Dried mature fruit (seeds) and derived from the fruit essential oil
Useful properties of plants
- caraway
Used parts:
- Mature dried fruits
Since cumin has carminative and spasmolytic action, it is prescribed for flatulence, intestinal cramps and bloating. When combined with some other herbs and it is shown with constipation.
Pregnancy and breast-feeding should not consume cumin in quantities exceeding culinary standards.
Fragrant cumin seeds impart a unique flavor and aroma of rye bread, sausage, a dish of cabbage, cheese, soups, dishes of pork, goulash, baked apples, and liqueurs, schnapps and some other liquor drinks. Graceful leaves cumin added to salads and soups. On the palate they are a cross between parsley and dill.
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