Cumin Aromatic

Description Cumin Aromatic

Close relative of coriander, dill, fennel, etc. . d . - is a native of Egypt, and now cultivated in the Mediterranean and the FarEast . Essential oil is obtained by steam distillation of dried seeds . First colorless oil, but over time becomes yellow . It has a sharp spicy smell with a hint of anise. Main chemical elements - kuminol (C3H7 . C6H4 . COH) (35 to 50%), cymene, pinene, and terpineol ,

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Description
Group	Variety
Maturation	The mid
Growing area	Russia
Purpose	prepared salads, add them to soups and other culinary products . seeds and ground cumin useto flavor breads
Taste quality	Good
Commercial quality	High
Resistance to diseases	Bolezneustoychiv
Stability	hardy
Features	well kept seeds and shredded, especially in a hermetically sealed container
Features farming
The period from germination to full maturity	80 - 85 days
Growing up	outdoor
Seeding	April
Scheme sowing	20 * 30 cm
Drilling depth	2 - 2.5 cm
Harvest time (months . )	June
Recommended planting	0.6 - 0.8 g / m 2
Features	love of light, but demanding to watering
Recommended thickness	40 cm ,
Gardening	timely watering, fertilizing, soil loosening
Plant
Leaves	long-stemmed
Leaf blade	twice or thrice pinnately dissected, with linear-lanceolate slices
Rosette of leaves	7 - 20
Stems	naked,erect
The height of the stem	30 - 70 cm
Flowers	small, pink or white
Features	well winters in the soil, even in the winter with little snow ,
Productivity
During the growing season	16 - 20 g / m 2
Features	high yield
Root
Color	a whitish-yellow
Form	spindle-shaped or cylindrical
Flesh	fleshy

1	Black
2	Petite
3	Eastern flavor
4	Khmelnitsky
5	Tone

80	Ripening	85

Days

30	Height	70

Centimeter

16	Productivity	20

G / m²

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