RADHUNI SEEDS

Trachyspermum roxburghianum

Ajmud. Common to Bengali cuisine. One of five spices intrinsic to authentic panch phoron. Often described as an inferior substitute for Ajwain, but we disagree. Not only are the seeds very worthwhile as a spice, the tender leaves may be used as a fresh herb and have a wonderfully unique sweet aromatic flavor. Truly a boon to gardeners in the north where the seeds may not have a chance to mature.

In Bengal this species is cultivated primarily for the seed, which has a mild aromatic flavor that is reminiscent of celery and lemon peel. Rather than being ground, the seeds are most often toasted in oil that is then used for marinating, cooking or finishing.

Sow seeds directly into the garden in spring or start indoors in flats at cool room temperature in bright light. Harden off and transplant into well-drained soil in full sun around the date of the last frost. Water just until established. Leaves and stems may be harvested anytime. Use as you would parsley or cilantro. Plants in bloom grow to around 2'. Seeds ripen very late in the season. Avoid coddling these plants during the summer months to encourage flowering and fruiting. Harvest seed stalks before the first hard freeze, even if the seeds have not fully ripened. Dry completely indoors. Store seeds in an airtight jar in a cool dark cupboard to preserve the delicate flavor.

Annual. If you do get ripe seeds be sure to save some to plant the following year.

Packet contains at least 50 seeds.