What is Carum?
Carum is a flowering plant in the family Apiaceae , as well as as a family of carrots. Carum Carvi is a Latin name for the well -known culinary herbal carrier. Cumin seeds are commonly used as culinary spices. It is originally from Western Africa and Europe, where it has been used as a culinary and medicinal herb for centuries.
Carum plant is a biennial. In the first year, the plant grows 8 inches (about 20 cm) tall and has a gloomy appearance similar to the young carrot peak. In the second year it grows from 2 feet to 3 feet (about 60 cm to 90 cm) high on long, slender stems. In the upper part of each stem, the plant produces an umbrella cluster of small white or light pink flowers. At the end of the second vegetation season, the plant would die back to the ground.
Carum should be planted in full sun. The inner plants will need at least six hours of bright sunlight every day. The soil pH in the range of 6 to 7.5 is ideal, although Carum can tolerate a phmesi range of 4.8 and 7.6. The seeds gather on the belowWinter and stored until spring, when they are sown in deep, rich soil. In wild situations or neglecting in the garden environment, Carum in the second year is promoted from seeds.
Its shallow root system and non -invasive nature make the tribe a good social race in the garden. Carum is particularly compatible with other shallow rooted crops. Flowers are attractive for wasps; The wasps in turn check the potentially harmful aphid invasion. Carum Carvi does not grow well when planted near fennel.
cumin seeds are in the shape of a crescent. Brown seeds are 1/3 inch long (about 2 mm) and have five different ridges along the entire length. At the end of summer and early autumn, the seeds begin to ripen and from dark brown on a stopwatch. The seeds are harvested while they are still on the plant to prevent self -displaying and loss of seeds. Sbump seeds spread over a fabric, a paper towel or a drying screen.
As a culinary plant, Carum Carvi has a wide range of uses. The seeds have a sweet taste of licorice, which complements a wide range of salty and sweet recipes. The roots of the plant of the second year can be dug and used instead of a pastin or other mild root vegetables. The leaves of the first year are fine and create a new accessory to salads, mixing fries and summer soups.