kalonji seeds plant 55 Seeds| Black Cumin Seeds – Charnushska Nigella sativa, Heirloom, No – PEMDASGARDEN

kalonji seeds plant 55 Seeds| Black Cumin Seeds – Charnushska Nigella sativa, Heirloom, No – PEMDASGARDENBlack Cumin (Nigella sativa), also called Charnushska, is an heirloom annual herb grown for its flavorful black seeds used in baking, cooking, and spice blends. The seeds have a warm, slightly peppery, nutty taste and are often sprinkled on breads, added to curries, or used in pickling. This versatile plant also produces delicate pale blue to white flowers that attract pollinators, making it both useful and ornamental. Hardy and easy to grow, Black

Black Cumin (Nigella sativa), also called Charnushska, is an heirloom annual herb grown for its flavorful black seeds used in baking, cooking, and spice blends. The seeds have a warm, slightly peppery, nutty taste and are often sprinkled on breads, added to curries, or used in pickling. This versatile plant also produces delicate pale-blue to white flowers that attract pollinators, making it both useful and ornamental. Hardy and easy to grow, Black Cumin thrives in full sun and light, well-drained soil. Seeds are heirloom, Non-GMO, and open-pollinated, perfect for gardeners, cooks, and herbal enthusiasts.

How to Plant

• When: Direct sow outdoors in spring after frost danger has passed.

• Soil & Sun: Light, well-drained soil; full sun.

• Depth: ¼ inch.

• Spacing: 6–8 inches apart.

• Water: Moderate water needs; drought tolerant once established.

• Days to maturity: 80–90 days.

• Harvest: Collect seed pods when dry and brown; thresh to remove seeds.

Culinary & Herbal Uses

• Baking: Sprinkle seeds on breads, bagels, and flatbreads.

• Cooking: Add to curries, rice dishes, or roasted vegetables.

• Pickling: Common spice for preserving.

• Herbal Use: Traditionally valued in teas and natural remedies.