Today we talk about a spice that most of us know but I guarantee almost none of us

have ever grown and that would be cumin. It is that little pot of brown powder sitting on the spice rack.

Oftentimes, I will admit in my kitchen underused. Even the unground cumumin is slightly underused.

It is a key ingredient in Mexican, Asian, Indian, Mediterranean,

and Middle Eastern cuisines.

It can really make something taste absolutely delicious.

So why don't we grow it?

Why don't we use it?

It's actually a warm season annual herb

from the Parsley family.

That is APACA, which that also includes parsnip, carrot,

cilantro, or coriander, and of course obviously parsley.

So it is cool.

It is not that hard to grow.

It grows maybe around 12 to 20 inches tall, 2 to 6 inches wide,

and it has these irregular white or pink flowers that develop some beautiful seed pods.

And of course, those are what you collect.

They almost look like brown ribbed grains of rice I guess is the best way that I could describe it.

So Cuman it really doesn't like frost. It needs at least

120 days of temperatures that don't get anywhere lower than about 60

degrees Fahrenheit. So if you are growing this in a somewhat cold area, it's going to be a heavy recommendation to start the seeds indoors.

Once you plant it, I recommend growing it in full sun in free draining or loose soil.

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