Cumin is known in our country under the names meadow and wild cumin, wild cumin and cumin, and it has a Latin name Carum carvi. It is a biennial plant that in the first year of cultivation collects food in a spindle-shaped thickened root, and in the second year a branched above-ground stem grows up to 1 meter in height. It has pinnate leaves with small specks. Cumin blooms in May and June, and the flowers are small, white and grouped into numerous shield inflorescences. In the summer, shortly after flowering, the fruits ripen.
Cumin has a very pleasant smell. It is widespread, growing in drier meadows in the continental area, and often in such quantities that it whitens a large area of the meadow. Cumin can be used as a spice for many dishes, and it can also be used to make a delicious tea and a tincture that is used for medicinal purposes.
History of cumin
Cumin has a long history as a useful and medicinal plant, and for more than 3000 years people have used it to improve and maintain general health, but also to treat numerous diseases. The earliest use of cumin dates back to the time of the Assyrians in Egypt. They then called it tin tir and used it dermally for the treatment of wounds, bites, rashes and for skin care and for the treatment of stomach problems. Also caraway oil was found in Tutankhamun’s tomb because Nefertiti and Cleopatra used it for skin care.
Kim is mentioned in the Hadith and the Bible. It is mentioned in the Bible as a real medicine for making bread that is good against cramps, painful conditions of the digestive system and against flatulence. Muhammad, the Prophet of Islam, mentions in the book of Hadith that cumin cures everything except death.
Furthermore, Christians used it to cleanse intestinal worms and parasites and against flatulence, and Dioscorides, a famous Greek physician, used it against toothache and headache.
In India it has been used to treat gastrointestinal dysfunction and indigestion. It has also been widely used in Ayurveda, a traditional medical practice in India, for the treatment of anorexia, gynecological problems and nervous disorders.
Cultivation and harvesting of cumin
Cumin is not sensitive to temperature at any stage of development, so it will sprout at a temperature of 7 to 8°C, and a temperature of 16 to 20°C will be sufficient for fertilization. Cumin is sensitive to a lack of light, so if there is not enough light in the first year of cultivation, it will not be able to form flower stalks in the second year. It needs the most humidity and rainfall in the second year when the flower stalks are formed and fertilization takes place. The best yield of cumin will be on warm soils with sufficient moisture and on moist alluvial soils.
Due to the fact that cumin ripens early, it is good as a starter, and after harvesting there will be no weeds. Cumin pre-crops can be crops that ripen early and are weed-free after, such as winter cereals. After 4 years, it can be sown on the same surface.
In autumn, it is necessary to carry out fertilization with phosphorus and potassium, and if sowing is done at the end of summer, then it is necessary to apply nitrogen. In the second year, cumin does not need to be additionally fertilized. Given that cumin has tiny seeds that sprout slowly, it should be sown in moist and thoroughly shredded soil. As for spring sowing, it is mandatory to do deep plowing in autumn, because before sowing, the surface is prepared with as few passes as possible and soil moisture is maintained. In August, after sowing, the surface should be mulched.
A higher cumin yield will be achieved at the end of summer in August or September or if it is sown in the spring in March and April. It is sown in rows at a distance of 36 to 40 cm with the help of seed drills. It is necessary to sow about 80 to 100 germinating grains on one meter of soil.
One-year cumin is sown at a distance of 20 to 24 cm and the same number of seeds per long meter of one row. In order for it to sprout uniformly, it should not be sown deeper than 2 cm.
Two-year cumin is sown at larger intervals to allow it to develop a larger stem and improve quality and increase fruit yield. Before the cumin sprouts, after sowing, it is necessary to break the cover if it develops and control the weeds.
The upper parts of the caraway plant are harvested when the fruits are already swollen, but before they are fully ripe.
Preparation of cumin tea
Cumin tea can be prepared in a shorter or longer way.
For a shorter method of preparing cumin tea, you need to boil 350 ml of water in a kettle. Then 1 tablespoon of fresh cumin seeds is poured with boiling water, covered with a saucer and left for at least 15 minutes. After 15 minutes, the tea is strained and sweetened with honey if desired. Mint can also be added to enhance the taste of the tea.
Another way to prepare tea is to boil the seeds in 350 ml of water for 15 to 20 minutes. It would be best to leave the plant in the water for a few hours or overnight, so that it completely releases all its healing properties.
A longer way of preparing the tea is to prepare a larger amount and leave it overnight to increase its medicinal properties. Add three tablespoons of cumin seeds to a suitable container or pot and pour 1 liter of boiling water over it. Cover the bowl with an airtight lid and let it sit overnight. In the morning, the tea is strained into a jar or teapot and sweetened with honey if desired. Tea prepared in this way can be kept in the refrigerator for up to 2 weeks in a well-closed jar. Every time you want to drink it, you need to reheat it. Considering that it can stand at room temperature all day, it is best to make fresh tea in the evening before going to bed so that it is ready for the next day.
As a cough medicine, cumin in milk is prepared by boiling 1 tablespoon of cumin for 10 minutes on low heat in ½ l of milk. After that, the tea is strained and given to children as medicine.
Cumin in wine treats diarrhea, hemorrhoids, expels intestinal parasites and improves urination. 2 tablespoons of cumin are boiled for 10 minutes on low heat in ½ l of white wine. Drink ¼ l per day.
The use of cumin
The main medicinal properties of cumin are essential oils, which are most abundant in the fruits. Kim helps with a number of ailments such as:
- diarrhea
- hemorrhoids
- pain and stones in the bladder and kidneys
- intestinal invaders
- flatulence in the intestines and stomach
- gynecological disorders
- coughing
It improves hearing and vision, increases milk production after childbirth, facilitates urination and cleans the lungs.
Possible side effects of cumin tea consumption
Although cumin in recommended and limited doses has not been shown to have toxic effects on humans, there are still some things to be aware of before using the oil and seeds for medicinal purposes. It is important to know that cumin oil is not recommended for children and people under the age of 18 because its effects on children and newborns have not been sufficiently studied.
Pregnant women should be careful because cumin is used to induce menstruation. Given that cumin can lower blood sugar, diabetics should be careful when consuming large amounts, and it is mandatory to avoid consuming cumin 2 weeks before surgery.
As with any plant, cumin should be treated with caution and before using it for medicinal purposes, you should consult with an expert and a doctor in order to avoid serious health consequences.
Drying and storing cumin
The unripe and swollen fruits are hung in a shady and airy place, and paper is placed underneath so that the ripe dry fruits fall on it, disintegrating into two sickle-shaped fruits. The remaining fruits are collected by hand and further dried.
Dried fruits are stored in cloth bags.
Source: Moja Zimnica, Photo: 12019 / Pixabay