Kümmel (Kreuzkümmel) - Methusalem
Im Freiland ab Mai
Keimdauer 7 – 14 Tage, 18 – 25°C
Saattiefe 0,5 – 1 cm
Reihenabstand: 1,5 – 2 m / 80 – 100 cm
Sonnig und sehr warm, hat hohe Wärmeansprüche. Benötigt nahrhafte und humose Böden.
A very old popular herb originating from the Middle East, ideal for soups, dishes au gratin and
puree, salads or for seasoning grilled meat dishes. Well-known for their strong cumin flavour
are for example falafel (prevalent culinary speciality in the Middle East) and cumin cheese.
The stems are cut as soon as the seeds start to colour yellow. Next, these are threshed and
dried in the sun. Sowing under glass from March until April, outdoors from May onwards.
Sowing depth 0.5 - 1 cm. Germination takes 7 - 14 days. Sunny and very warm position,
the plant does need a lot of warmth. Requires a fertile soil rich in humus.