Lagoecia cuminoides
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| Lagoecia cuminoides | |
| Light: |   |
| Moisture: |  |
| Soil pH: | 5.6-8.4 |
| Height: | 1' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Lagoecia cuminoides
Propagation: Seed
Cultivation: Not known
Range: Europe - South-eastern Portugal and Bulgaria.
Edibility: The seed can be used as a cumin substitute[1][2][3]. The uses of cumin seed are as follows:-
Seed - cooked. Hot and aromatic, it is an important ingredient in curries, and is also often used as a flavouring in biscuits, cakes and bread where it also helps in improving the digestion[4][5][6][7][8][1][9][10][11]. The seed is harvested when fully ripe and is then dried and stored in airtight jars[11].
An essential oil from the seed is used as a food flavouring[1][2][10].
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 1.2 Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
- ↑ 2.0 2.1 Usher, George. A Dictionary of Plants Used by Man. Constable, 1974.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.
- ↑ Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ Grieve, Margaret. A Modern Herbal. Penguin, 1984.
- ↑ Hylton, Josie and William Holtom. Complete Guide to Herbs. Rodale Press, 1979.
- ↑ Lust, John. The Herb Book. Bantam Books, 1983.
- ↑ Vilmorin-Andrieux. The Vegetable Garden. Ten Speed Press.
- ↑ Corbetta, Francisco. The COmplete Book of Fruits and Vegetables. 1985.
- ↑ 10.0 10.1 Hill, Albert. Economic Botany. The Maple Press, 1952.
- ↑ 11.0 11.1 Phillips, Roger. Herbs. Pan Books, 1990.