Nigella sativa

Nigella, more commonly known as Black Seed or Black Cumin, has been grown and cherished since ancient times for both its culinary and medicinal value. Native to South and Southwest Asia, this compact annual grows into a delicate bush crowned with soft blue flowers and curious seed pods. The name kalonji may also be familiar to those who know it from Indian breads and North African spice blends. Its long and respected history reaches from traditional Moroccan steam therapies to Roman kitchens and beyond.

The seeds are a culinary staple in many Eastern cuisines, offering a complex, peppery flavour with hints of oregano and onion. They are often dry roasted and added to curries, stews, flatbreads and chutneys. Herbalists have prized Nigella for its ability to soothe sinuses, support digestion, and boost immunity. In Morocco, the seeds are tied or twisted into a cloth and inhaled to clear nasal congestion, while in the kitchen, they add depth and warmth to spice mixes.

Sow seeds in early spring or autumn, directly into the soil or in trays for transplanting. They require light for germination and should be sown no deeper than 5 mm. Maintain even moisture during the germination period, and expect emergence within 10 to 14 days. Choose a well drained bed in full sun, although the plant will tolerate partial shade.

Nigella prefers a cool growing season and matures within 90 to 100 days. It reaches a height of about 30 to 60 cm, depending on conditions. The dried pods make beautiful cut or dried flowers, while the harvested seeds can be stored and used throughout the year in both culinary and home apothecary settings.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds