Nigella Black Cumin

Piccolo

Nigella, also known as Black Cumin, is an annual, flowering plant native to Asia and the Middle East.

Its wispy, elegant, blue flowers look stunning in any garden or balcony arrangement and, if you can resist picking the delicate blooms, the seed pods that develop from the flowers are equally glorious. In fact, the seeds are the edible part of the plant and are widely used in Indian, Middle Eastern and Slavic cooking for their strong aroma and spicy taste. If you ever enjoyed Turkish bread and wondered what the tasty little black seed on top of it was—it’s Nigella. It’s hard to believe that such a delicate little flower packs such a flavourful punch, indispensable in Indian and Asian cuisine.


  • LATIN NAME
    Nigella sativa

    NAME
    Nigella

    VARIETY
    Black cumin

    QUANTITY
    100 seeds

    PLANT SIZE
    Height 30 cm
    Width 20 cm

    CONTAINER SIZE
    Height 30 cm
    Width 20 cm

    COMPANION PLANT
    Strawberries, carrots, calendula, nasturtium, borage
  • SOWING
    Indoor Not required
    Outdoor Apr-Sept

    TIMING
    Germination 10-15 days
    Harvesting 80-100 days

    SPACING
    When sowing 3-5 cm; Depth 0,5 cm
    When thinning 20-30 cm

    GROWING
    Sunligth Full sun
    Soil Well-drained, fertile and moist soil
    Watering Regular, moderate watering
    Feeding Light feeder

    CARING
    Expert tip Taking care of Nigella is simple: water during dry times, feed regularly and deadhead spent blooms to encourage the growth of more flowers or collect seeds from dried seedpods.

    SUPPORTING
    Pollinators
    Attracts bees and butterflies.
    Pests
    Repels the carrot fly
  • HARVESTING
    Nigella seeds can be harvested in late summer and stored for use throughout the year. Ensure that the black seeds are completely dry, then store them in an airtight container.

    EATING
    Medicinal properties Among many of its health benefits, there is also a belief that eating the seed will make a woman's breasts plumper. How to eat Black Cumin seeds, also known as kalonji in Hindi, have an oregano-like quality with herbaceous notes, a slight bitterness and a warm, toasted-onion flavour. Each country has a peculiar traditional recipe for it: naan bread in India, string cheese in the Middle East, preserved lemons in Morocco, to name but a few.


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