Black Seed Nigella

Black Seed (Nigella sativa), also known as Kalonji,  has many uses in traditional medicine and in cooking. This variety from Ukraine is well adapted to growing in the north. The plants are relatively short at about 2 feet tall and have beautiful blooms that eventually produce dry pods that are packed with tiny black seeds. You can harvest once the pods turn brown and begin to dry out. The seeds can be used as toppings on breads, or ground and used as seasoning for soups, curries and pasta dishes. Its primary uses in traditional medicine is as an anti-oxidant and  as an anti-inflammatory.
Nigella germinates at cooler temperatures (60F - 75F) and needs sunlight to aid in sprouting. Plant very shallow at 1/8 inch. Nigella germinates slowly over a period of 7 - 14 days.