CUMIN. . 237 



Description. — The roots are annual, slender, elongated, 

 nearly simple, fibrous and whitish. The stems are erect, some- 

 times procumbent, glabrous, branched, striated, and about eight 

 inches in height. The leaves are alternate, distant, long, nar- 

 row, very smooth, slender, and divided into segments which 

 are nearly capillary, bifid, or more frequently trifid. The 

 flowers are small and disposed in a general umbel of about four 

 radii, each supporting umbellules of a like number ; the invo- 

 lucres bifid or trifid, with capillary segments. The calyx is an 

 indistinct five-toothed rim. The corolla consists of five ob- 

 cordate, inflexed, emarginate petals of a white or purplish colour. 

 The five filaments are furnished with simple anthers. The 

 germen is inferior, large, ovate, terminated by two minute styles 

 and simple stigmas. The fruit is ovate, prismatic, smooth or 

 somewhat hairy, bladdery, with seven ribs and bearded inter- 

 vals ; the seeds are flat on the inner side, convex on the outer. 

 Plate 12, fig. 3, («) entire floret magnified ; {b) fruit magnified. 



This plant was originally brought to England from Egypt, 

 where it is still found wild, as also in Ethiopia and many parts 

 of Asia Minor. It is extensively cultivated in Sicily and 

 Malta for the seeds, which are thence imported to the rest of 

 Europe *. It flowers in June and July. 



The generic appellation is supposed to be derived from hemum, 

 the Arabic name for the plant, and of which there being but one 

 species, the trivial name is merely a synonym. There can be 

 little doubt that this plant is the >-.i;aivc-y of the Greek writers, 

 not however the y.uy.iyov aypiov of Dioscorides. 



Cumin resembles Fennel in its leaves and Bubon in its 

 fruit. Miller was unable to obtain seed from the plant by the 

 ordinary method of cultivation ; but he adds, " if it be raised in 

 small pots in a hot-bed, by gradually inuring it to the open air, 

 and carefully removing it from the pots to a warm border, it 

 will flower freely, and in a warm season the seeds will be 

 brought to perfection." 



Qualities and general Uses. — Cumin seeds are used as 

 a condiment in several ways. In Holland and Switzerland 



* Miller says that in Malta it is called Cumino aigro, i. e. Hot Cumin, 

 ■while the Anise is called Cumino dulce, or Sweet Cumin. It was cultivated 

 in England in 1594, by Sir Hugh Plat.~See P/a^'s Garden o/£cfen,part ii. 

 p. 134. 



