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CULTURAL AND WILD PLANTS
Cumin ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Cumin ordinary, Carum carvi. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Dear Family: Apiaceae (Umbelliferae) Origin: Eurasia and North Africa Area: Cumin ordinary is distributed in many countries of Eurasia and North Africa, such as Russia, Germany, Poland, France, Italy, Iran and Morocco. Chemical composition: Caraway contains essential oil, which consists of carvone, limonene, dichromone, pinene, fellenone, camphene, terpinene and other components. Economic value: Cumin is widely used as a spice for cooking, as well as in the pharmaceutical and cosmetic industries. Cumin is also used in folk medicine to treat gastrointestinal disorders, abdominal pain, gas formation and other diseases. Legends, myths, symbolism: In ancient times, cumin was widely distributed in Europe and was used as a seasoning for cooking and as a medicine. It is also mentioned in biblical texts, where it is considered one of the main components of medicinal mixtures. In Germanic mythology, cumin was considered a sacred plant that could protect against harmful forces. The symbolic meaning of cumin is associated with its aroma and taste, which is associated with warmth, coziness and comfort. In folk medicine, cumin has been used as a remedy for various diseases of the gastrointestinal tract, as well as a sedative. Therefore, cumin is often associated with medicinal properties and a healthy lifestyle. Also, cumin can be associated with good luck and success, as in folk beliefs it was used to attract money and prosperity. It was also often used to make amulets and protective talismans. In general, cumin is a plant that is associated with well-being, health and success.
Cumin ordinary, Carum carvi. Description, illustrations of the plant Cumin, Carum carvi L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
A biennial herbaceous plant 30-70 cm high. In the first year it forms a rosette of leaves, in the second year it blooms and bears fruit. Stem erect, furrowed, branched. The leaves are alternate, pinnately dissected, similar to carrot leaves. The flowers are small, white or slightly pink, collected in a complex umbrella. The fruit is a crescent-shaped two-seeded, dark brown in color. Blooms in May - June. Homeland cumin - Northern and Central Europe and Asia. Its fruits have been found in excavations of Neolithic settlements. Currently, cumin is common in many countries of Europe and America. Prefers forest clearings, edges, upland meadows. But harvesting it among herbs is laborious, so cumin is introduced into the culture. Cumin is undemanding to heat, loves moisture, prefers loose fertile sandy, loamy chernozems. It is frost-resistant, winters in an open ground. Seeds are sown in early spring. Seedlings appear 15-20 days after sowing. Further care for crops consists in loosening row spacings, weeding, watering (if necessary). In the second year, the old tops are removed and the soil is loosened several times. Cumin is harvested in July: first selectively ripe umbrellas are cut, and later the whole plant. The cut grass is knitted into sheaves, dried, then threshed. Cumin fruits contain a large amount of fatty essential oil, which includes carvone, which gives the oil a strong odor; there are proteins, tannins, dyes and minerals, resins, vitamin C. Cumin herb contains flavonoids, vitamin C, minerals and bitterness. All this leads to the widespread use of cumin in both the medical and food industries. Cumin is an ancient medicinal plant. In folk medicine, it has long been used as a means of improving digestion, increasing appetite. It was believed that cumin relieves spasms, treats eye diseases. Currently, cumin seeds are part of herbal medicinal preparations, the so-called medicinal teas: appetizing, carminative, gastric, laxative, soothing. They are prescribed for gastritis, cholecystitis, intestinal lethargy, flatulence and to improve digestion. The essential oil is used to flavor medicines and as an antiseptic. Cumin is used for food. Young leaves and stems, like spicy greens, improve the taste of salads, vinaigrette, first and second courses. Cumin fruits are used to flavor meat dishes, vegetable soups and pickles, as well as confectionery and cheese products, black bread. Cumin seeds are used in perfume and soap industries. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Cumin ordinary, Carum carvi. Botanical description of the plant, areas of growth and ecology, economic importance, applications
A biennial herbaceous plant of the Umbelliferae family with a fleshy taproot and an upright hollow branched stem up to 1 m high. The leaves are double- and thrice-pinnate, the lower ones are long-petiolate, the upper ones are on short petioles. White small flowers are collected in complex umbrellas with 8-16 rays. The flowers have a pleasant smell and are rich in nectar. Cumin is a good honey plant. The fruit is a gray-brown two-seeded seed, splitting into two oblong semi-fruits. Cumin is undemanding to heat, tolerates spring frosts. Grows well in moist, nutrient-rich sandy and loamy soils. Heavy clay and acidic soils are unsuitable for its cultivation. Responsive to mineral supplements. Cumin regrowth begins in mid-April, mass flowering - in June. The fruits ripen in July. Common cumin is found in the wild in Western Europe, Asia Minor, North America, Central Asia, in the southern part of the forest-steppe zone of Siberia, in the Caucasus, in the mountains of Central Asia and the Crimea. It was introduced into culture long before our era in Asia Minor. The fruits of cumin have been found during archaeological excavations in piled buildings dating back to the third millennium BC. e. In Europe, cumin began to be cultivated in the XNUMXth century. Cumin fruits have a strong pleasant aroma and a burning bitter-spicy taste. They contain an essential oil, the main component of which is carvone, limonene and linalool, fatty oil and proteins. Fresh and dried cumin fruits are used as a spice. They are used for flavoring bakery and confectionery products, added to vegetable salads, meat and fish dishes. They are used in sausages, when salting fat, in soups, borscht. Cumin is also put in dishes from lactic acid products, in curdled milk, cottage cheese products, peasant cheeses. It is the main flavoring component in salting cabbage, cucumbers, and tomatoes. It is good to boil potatoes in their skins with cumin. Cumin, mixed with anise, coriander and fennel, is good to add to jam, especially to low-aroma, ground fruits - to hot dishes. In addition to fruits, young stems, leaves and roots are also eaten as a salad or seasoning for soups. The roots can be pickled and boiled with honey and sugar. In hot dishes, cumin is recommended to be introduced 10-15 minutes before readiness. Cumin also has medicinal properties. Its fruits act irritatingly on taste buds, reflexively increase the function of the digestive apparatus, reduce the processes of decay and fermentation in the intestines.
Cultivation. Common cumin is propagated by seeds. Its predecessor can be vegetables and potatoes. Having removed the predecessor, the earth is loosened, and after the mass germination of weeds, they are dug up to a depth of 20-25 cm, at the same time 2-3 kg of manure, 20-30 g of superphosphate and 12-15 g of potassium salt per 1 m2 are applied. In early spring, thorough harrowing is carried out with simultaneous re-applying of mineral fertilizers: 10-15 g of ammonium nitrate, 20-25 g of superphosphate and 6-8 g of potassium salt per 1 m2. Sowing can be done in early spring, autumn or before winter - depending on the growing area. Seeds are sown in holes to a depth of 2-2,5 cm. The distance between rows is 20 cm. Seedlings appear in 8-10 days. After the mass emergence of seedlings, the site is carefully loosened, weeded and thinned out, leaving a distance of 10-15 cm between plants in a row. In the first year of life, the plant forms a basal rosette. At this time, cumin is fed twice with mineral fertilizers - 20-25 days after germination and during the last autumn loosening. The first feeding - 10-14 g of superphosphate, 10 g of potassium salt and 12-15 g of ammonium nitrate per 1 mg; the second - 20-30 g of superphosphate and 12-15 g of potassium salt. But the second year, cumin grows in April. Plant care during this growing season consists in regular loosening of the soil and fertilizing with mineral fertilizers: 10-15 g of superphosphate, 10-15 g of ammonium nitrate and 10 g of potassium salt per 1 m2. During spring top dressing, it is also good to apply organic fertilizers in the form of bird droppings in the amount of 0,5 kg, 0,7-1 kg of raw manure, 0,7-1 kg of slurry per 1 m2, as well as 0,4-4,5 kg of ash. Caraway seeds are harvested with the onset of wax ripeness of the seeds, when 75-80% of them are brown in color. Ripe cumin fruits fall off very easily, so mowing of all grass begins when the fruits are ripe on the central stem. Cleaning is done within 1-2 days. Dried in sheaves, on bedding, where the seeds ripen. Authors: Yurchenko L.A., Vasilkevich S.I. Common cumin, Carum carvi L. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. A perennial or biennial plant with a straight smooth branched stem 30-80 cm high. The leaves are tri-pinnate. The flowers are white. The fruit is flattened, about 3 mm long, brown, with a spicy taste and aroma. It grows in meadows, along the edges, like weeds near housing. Homeland - the Black Sea and Caspian steppes of the Crimea and the Caucasus, from where it spread to the Balkan Peninsula, the Mediterranean, Asia Minor, the Middle East, North Africa. The fruits contain 3-7% essential oil, 12-22% fatty oil, as well as flavonoids quercetin and kaempferol, coumarins, umbelliferon, scopoletin, etc. In addition, protein (10-23%) and tannins were found in them. The composition of the essential oil and its content vary greatly depending on the stage of vegetation. The highest yield of essential oil is observed in the phase of milky ripeness, the largest collection of essential oil is obtained when harvesting cumin at the beginning of the browning of fruits on the central umbrellas. The main component of the essential oil is carvone - 50-60%. As the fruit ripens, the carvone content increases. In addition, the oil contains D-limonene (up to 30%), and the essential oil from unripe fruits contains significantly more limonene than oil from mature fruits. The essential oil contains carvacrol, which causes a specific smell of cumin, as well as linalool, cymol, pinene and other alcohols and their esters. The herb also contains the flavonoids quercetin, kaempferol, and isorhamnetin. The roots contain ascorbic acid (0,09-0,35%) and carbohydrates. The fruits of cumin and the essential oil obtained from them, as well as leaves and young shoots (salads, seasoning for soups, pates, cheeses) are eaten. Fruits and oil give products a spicy spicy taste, a kind of spicy aroma. The fruits are used as a spice for flavoring bakery products, especially brown bread, in cooking, confectionery and alcoholic beverage production. In the household, the fruits are used for pickling cucumbers, pickling and sauerkraut, cooking kvass, as spices in soups, sauces and meat (especially lamb).
Caraway essential oil is widely used in pharmaceutical production for the preparation and aromatization of medicines, perfumery and soap making. Cumin gives a characteristic taste and facilitates the digestion and assimilation of fatty and heavy dishes. It enhances the separation of bile and the activity of the digestive glands, depresses the processes of putrefaction and fermentation in the intestines, relieves spasms of the smooth muscles of the intestines and thereby contributes to the normalization of the digestion process. Cumin is recommended for atony, as a mild laxative, for flatulence. The fruits are part of the choleretic collections and are used for cholelithiasis and urolithiasis, diseases of the urinary tract. In combination with other herbal remedies, they are used for hepatitis, as a sedative, for the treatment of cardiovascular diseases and to increase lactation in lactating women. Cumin fruits are used in official medicine in Bulgaria, Romania, Switzerland, Austria, Sweden, Finland, Norway, and the USA. Essential oil of cumin is used as an antiseptic and antihelminthic. Cumin is popular in folk medicine in various countries. The fruits have long been used in various medicinal collections (teas): appetizing, laxative, carminative, soothing, gastric (astringent); they were given to nursing mothers to enhance lactation. An infusion of fruits was used for intestinal disorders, gallbladder diseases, bronchitis and pneumonia, for spasms of the digestive organs, and for headaches. In veterinary medicine, cumin is given to cattle for colic, flatulence. It is recommended to sow it to clover, intended for feeding fresh green mass to livestock. For birds, cumin is a strong poison. In the subalpine and alpine zones of the North Caucasus, another species is common, very close to ordinary cumin, - Caucasian cumin (Caucasian cumin - Carum caucasicum (M. B.) Boiss.), Which can be used along with ordinary cumin. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Cumin, Carum carvi L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: C. decussatum Gilib., C. aromaticum Salisb., C. officinale SF Gray, C. rosellum Woron., Apium Carvi Crantz., Seseli Carum Scop., S Carvi Lam., Stum Carum Weber, Ligusticum Carvi Roth., Aegopodium Carum Wieble., Bunium Carvi M. B., Foeniculum Garvi Link., Falcaria carvifolia CAM, Carvi careum Bubiani, Pimpinella Carvi lessen, Selinum Carvi EHL Krause. Names: fr. carvi, anis des vasges, cumin dez pres; German Ktimmel or Feldkummel, Karbe; English common caraway; dates comment; Swede, vanlig Kummin; it. carvi; Spanish carvi, alcaravea; port, alcaravia; Polish kminek full; Az. zire; arm. kimon; cargo, kliavi. Biennial, herbaceous plant, 1 with a straight branched stem, up to 60 cm in height. The leaves are alternate, pinnate, with linear-lanceolate lobes; flowers are white or pink. Umbrellas with 8-16 unequal bare rays, 4-8 cm across. The plant begins to bloom in June, the fruit is a two seedling. Ripe fruits easily break into two parts: one seed is placed in each. The seeds have canals through which an essential oil (3-6%) containing carvone (50%) is released. Cumin seeds remain viable for two years; mature brown seeds. Young leaves and stems are used as food, which are used as a seasoning in confectionery and alcoholic beverage industries. The plant is undemanding to light; grows well on moist, but nutrient-rich (especially nitrogen) loamy sandy soils. Sow cumin in early spring or late summer (August). Seeding rate - 6-8 kg/ha. Seeds should be planted finely, 1-2 cm. Seedlings do not appear for a long time: with normal humidity and warm weather - only on the 14-15th day after sowing. Cumin is sown in rows or in bands with distances between rows and ribbons of 40-50 cm and between lines in a ribbon of about 20 cm. Cumin grows wild throughout Europe and most of Asia. Another type of cumin grows in France - Carum Bulbocastanum Koch, (Bunium Bulbocastanum L.). This is a perennial plant with tuberous roots the size of a hazelnut; leaves with three leaflets; flowers white, small. Sweet, with a pleasant aroma, tubers like to feast on children. It is noticed that the tubers of this cumin become larger in culture. Tuberous species of the genus Carum are analogous to C. Bulbocastanum: in Algeria-S. glaberrimum Benth - Hook., C. mauritanicum Boisser I. Reuter., C. Chaberti Batt., C. alpinum Benth. I Hook., C. Macuca Lange; in Spain, the Balearic Islands, Morocco, Tunisia and Algeria - C. incrassatum Boissier (Bunium incrassatum Batt.) with much larger tubers than other Carum species. The French call this plant talruda, while the Arabs call it talghuda. On the roots of "talruda" there are tubers the size of an average truffle, more or less round in shape, with an uneven surface, black-red on the outside and white on the inside, with a rather pleasant taste. The Arabs collect these carbohydrate-rich tubers, dry them, then grind them into flour, which, mixed with barley, is used to make biscuits. Flour is also used to season broths. In South Africa, C. sapense Sonder grows, which has fragrant edible tubers. In the United States, the roots of C. Kellogii Gray are used as food. The plant reaches about 1,5 m in height and usually has two tubers. Its yellowish fragrant leaves and rather fleshy tubers are edible and are eaten raw or boiled. The seeds have a pleasant smell and are used in perfumery. On the territory of the states of Washington, California (USA), C. Gairdneri Bent grows abundantly. I Hook. (Edosmia Gairdneri Torrey). This plant, which smells like parsley, is used as a treat by the Indians. Author: Ipatiev A.N.
Common cumin, Carum carvi L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
A biennial plant with an erect stem, 30-80 cm tall, of the umbrella family (Umbelliferae). The leaves are alternate, oblong, double-, thrice-pinnate. The flowers are small white or pinkish, in complex umbrellas, with unequal rays. Blooms in May-June. The fruit is an oblong-ovate two-seeded seedling, 3-5 mm long, splitting into 2 semi-fruits. Range and habitats. Distributed in Central and Eastern Europe, the Caucasus, Siberia and partly in Central Asia. Grows near roads in hills and elevated meadows. Chemical composition. The fruits contain 3-7% essential oil, 12-22% fatty oil, as well as flavonoids quercetin and kaempferol, coumarins, umbelliferon, scopoletin, etc. In addition, protein (10-23%) and tannins were found in them. The composition of the essential oil and its content vary greatly depending on the stage of vegetation. The main component of the essential oil is carvone - 50-60%. In addition, the oil contains D-limonene (up to 30%), and the essential oil from unripe fruits contains significantly more limonene than oil from mature fruits. The essential oil contains carvacrol, which causes a specific smell of cumin, as well as linalool, cymol, pinene and other alcohols and their esters. The herb also contains the flavonoids quercetin, kaempferol, and isorhamnetin. The roots contain ascorbic acid (0,09-0,35%) and carbohydrates. Application in medicine. Cumin stimulates appetite, promotes digestion, relieves spasm of organs with smooth muscles (intestines, uterus, ureters, etc.), enhances diuresis, promotes the separation of mucus and sputum. In medicine, cumin is used for intestinal disorders: intestinal colic, gas accumulation, atony, dyspepsia, enteritis, colitis with flatulence. The fruits of cumin are part of the choleretic collections and are used for cholelithiasis and urolithiasis, diseases of the urinary tract. In combination with other herbal remedies, they are used for hepatitis, as a sedative, for the treatment of cardiovascular diseases and to increase lactation in lactating women. Apply a collection of equal amounts of valerian roots, chamomile, mint, dill, cumin, parsley seeds (a tablespoon of the mixture in a glass of boiling water, drink during the day). Cumin water. Applied with intestinal colic in children, 1 teaspoon inside; in tooth drops, as well as externally for rubbing with myositis. Other uses. The fruits of cumin and the essential oil obtained from them, as well as leaves and young shoots (salads, seasoning for soups, pates, cheeses) are eaten. The self-sufficient and complex smell of cumin does not match with most other spices, with the exception of its related seeds of anise, fennel and coriander. Fruits and oil give products a spicy spicy taste, a kind of spicy aroma. The fruits are used as a spice for flavoring bakery products, especially brown bread, in cooking, confectionery and alcoholic beverage production. In the household, the fruits are used for pickling cucumbers, pickling and sauerkraut, cooking kvass, as spices in soups, sauces and meat (especially lamb). Circassians prepare flour for baking from fruits. Authors: Turova A.D., Sapozhnikova E.N.
Cumin ordinary, Carum carvi L. Description, places of growth, nutritional value, use in cooking
Cumin is a biennial herbaceous plant from the umbrella family, 50-100 cm high. Seeds ripen in July-August, they are distinguished by a burning pleasant taste and smell due to the presence of essential oil. Cumin grows in meadows, forest edges and near roads. Cultivated in Europe, North Africa, USA, Canada. The plant is frost-resistant, unpretentious, grows well on loam and sandy loam soils. Winters without shelter. Seeds are harvested at the beginning of their color transition from green to brown. Seeds are rich in protein, aromatic substances, pigments, resins, tannins, flavonoids, mineral salts. Young leaves and shoots are used for food, salads and seasonings for meat and fish dishes are prepared from them. Well-washed roots are used for seasoning first courses. Seeds are the main food part of the plant. They are used to flavor baked goods, drinks, cheeses, omelettes, puddings and other dishes. In addition, the seeds are widely used in pickling cabbage, cucumbers and tomatoes. They contribute to a longer storage of these products and improve taste. Powdered seeds are used to season soups and make sauces. In dietary nutrition, cumin has long been considered a highly desirable addition to staple foods. In some Ural families, caraway day was not so long ago. Bread, kalachi and gingerbread were baked with cumin. Onion soup, before being taken out of the oven, was seasoned with cumin and allowed to stand for another ten minutes. Plast cabbage was taken from a special tub, from where a pleasant caraway smell emanated. Children drank kvass flavored with cumin. Even potatoes were boiled with cumin. Such caraway day was remembered as a holiday. Author: Koshcheev A.K. Cumin ordinary. Basic information about the plant, use in cooking
Common cumin is very common in meadows, clearings, edges in the Forest-Steppe and Steppe of Ukraine, less often in the Donetsk Forest-Steppe and the mountainous part of the Crimea. Well known for its fragrant seeds rich in essential oils and widely used in bakery to flavor rye bread. Seeds are also used for salting or fermenting vegetables, to give a special taste and smell to liqueurs such as "Kummel". Salads, seasonings for meat dishes, and vegetable purees are prepared from caraway leaves and the tops of young shoots. Essential oil from seeds acts as a strong antiseptic, relieves pain, stimulates the secretion of the pancreas and liver. The seeds are air-dried and stored in a tightly closed container to prevent evaporation of the essential oils. Author: Reva M.L. Cumin ordinary. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
By the end of spring, in the regrown forbs, it is easy to notice thick juicy stems of cumin with pressed carrot leaves. However, only the upper leaves are pressed against him, and the basal ones are more developed - much more extensive and luxurious. After all, it is they who line the entire curtain of clean thickets with green lace. May stalks of cumin are so tender and fragrant that since ancient times they have been revered in peasant everyday life for meadow apples. In addition to the spicy taste, young cumin has great healing power: the tops are useful for diseases of the gastrointestinal tract. And how much delicious grass is loved by livestock - known to the shepherds. According to them, neither horses, nor cows, nor sheep will bypass the caraway meadow, and they strive to taste the succulent feed. Meadow apples are not only delicious. They improve the health of animals after winter stagnation, improve appetite, increase milk production. For its rapid growth and excellent eatability by herds, grasses like cumin are nicknamed cow pressure by peasants. Young caraway tops are a favorite food for cows, horses and sheep. Young rabbits do not refuse it either - just put it in cages. Even dogs eat the succulent stems of this herb. It is noticed that cumin greens are willingly pecked by hazel grouses. Let's see what is cumin from a botanical point of view? This is a perennial from the umbrella family, the root has a vertical, fleshy, spindle-like appearance. The stem of cumin is relatively low, from 30 to 80 centimeters, it is branched upwards, with radiant umbrellas of inflorescences at the ends. In the budding phase, the stem is squat, portly, exceptionally juicy; at the time of flowering, it stretches, becoming thin and woody. The planes of the leaf are doubly pinnate, oblong in outline, the lower ones on long, and the upper ones on short petioles. The whole plant is naked. Cumin blooms throughout the first half of summer. The flowers are bisexual, the petals can be white, pink or red. The fruit is a two-seed, which, when ripe, easily breaks into two parts. Each seed is oblong, somewhat laterally compressed, the ribs are blunt. The hollows are wide, on the commissure there are two tubules. The shape of the seed resembles a small sickle. Cumin is very productive, up to ten or more centners of fragrant seeds can be harvested per hectare of sowing. He gives record harvests on wet peat bogs flavored with humus; grows worst of all on sandy loam, heavy clays and floating salt licks. Stock up on cumin seeds for food and medicinal needs. They are sprinkled on black bread and white buns, as a spice is added to cheeses, which acquire a significant keeping quality from this. Connoisseurs of home pickles! add spicy cumin seeds to barrels with cucumbers and cabbage. Caraway seed oil is widely used to flavor liquor and make soap. In nature, pigeons, partridges and some other birds feast on caraway seeds. The smell of this plant, especially the fruits, gives the essential oil. To extract it, crushed seeds must be distilled through water vapor. Caraway oil is colorless, but gradually acquires a yellowish tint during storage. The characteristic smell of the oil is due to the content of a fragrant substance - carvone. After distillation of the food product, still fatty technical oil is selected from the cake, and only then the waste is allowed to feed livestock. The medicinal properties of cumin seeds have been known since very remote times. Traditional medicine prescribed to use them for sluggish digestion, constipation, and as a carminative for babies, when they, unabated, cry and rub their legs against their legs - "thresh the tummy." According to folk healers, the juice from cumin seeds baked in an onion helps well with ear discharge - honeycombs. Drops of warm juice seem to relieve ailments. Scientific medicine also uses cumin in its everyday life. In pharmacies, seeds are used to prepare caraway water and essential oil for flavoring medicines. Cumin preparations are a recognized remedy for diseases of the stomach and intestines; after all, the fruits of this herb, irritating the taste buds, according to clinicians, "reflexively increase the function of the digestive apparatus, reduce the processes of decay and fermentation." In veterinary practice, cumin is given to cattle for colic, bloating and abnormal fermentation processes in the intestines. In full-fledged hay, this grass is quite easy to detect. Cumin is also sown to clover, otherwise the cows, accidentally picking up one clover, suffer severely from dangerous bursting with gases. Flatulence can even lead to the death of animals. In the wild state, common cumin is abundant in meadows, along forest edges and weedy places. For domestic needs, it is there that they take it in reserve. But for industrial use, when a lot of cumin is needed, this grass is bred on plantations, where it is more tall and portly. In some countries, cumin has been introduced into agricultural culture since the time of pile buildings. Now it is cultivated in Finland, Norway and Holland. It is sown after harvesting winter crops or in spring along with oats, barley and mustard. Seeds germinate in three weeks. When sown in spring, cumin in the first year manages to develop only a rosette of leaves, and only in the second year does it form a stem and bear fruit. Cut the grass when the seeds turn brown in the central umbrellas. This is just the period when the seeds are not yet fully ripe and there is no danger that they will crumble. Cut stems are knitted into sheaves and brought under a canopy. There they are dried, threshed, and the seeds, cleaned on a sieve, are poured into bags and put in a dry place for storage (up to three years). Cumins on earth have up to 30 species. Common cumin (Carum carvi), a valuable essential oil crop, is of economic interest. Author: Strizhev A.N.
Cumin ordinary, Carum carvi. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Cumin ordinary, Carum carvi. Tips for growing, harvesting and storing
Cumin ordinary (lat. Carum carvi) is a perennial plant that is used as a spice and medicine. Tips for growing, harvesting and storing cumin: Cultivation:
Workpiece:
Storage:
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