Kümmelsamen Carum carvi

A specific aromatic spice, which in our country is also known as cumin, wild anise, wild fennel. Cumin is widely used in cooking as an ideal spice for harder to digest foods such as pork and cabbage dishes. It is indispensable in the preparation of pickles, pies and other pasta. Along with this, its aroma goes to boiled potatoes, sauces, soups. In gastric problems, cumin is often used because it has a gas-repellent effect, aids digestion, has antispasmodic and antiseptic action.
Cumin seeds are best sown in moist, fertile soil in a sunny place.
In the first year, cumin forms only a leaf rosette, and in the second it already forms a flowering stem.
It is sown in February-March at a depth of 1.5-2.0 cm.