राष्ट्रिय खाद्य बैंक लिमिटेड || Cumin cultivation (Jira Kheti)

Cumin cultivation (Jira Kheti)

राष्ट्रिय खाद्य बैंक लिमिटेड
२०८० मङ्सिर २८

Cumin cultivation (Jira Kheti)

Chhabi Lal Paudel

Research, Innovation and Development Section Head

Rastriya Khadya Bank Limited

Origin: West Asia (Turkey, Iran)

Utilization: Cumin is best spice globally. It has a lot of health benefits. The seeds of cumin are the economical part. Cumin have antioxidant, anticancer, antibacterial and larvicidal properties. Cumin is an herb and seeds are used to make medicine also.

Climate and soil conditions: Sunny, open tropical to sub tropical climatic conditions are suitable to cumin cultivation. Frost and higher humidity are not suitable. The optimum temperature range is 20 to 30 degrees Celsius. Far and mid-western Terai may have a suitable climate for cumin cultivation. Cold wave may harm the crop. Loose soil with higher organic matter content and pH level of 6.5 to 8 is good for its cultivation.

Indian varieties: Gujarat cumin-2, RZ- 223, GC – 4, CZC- 94, RZ-19

Land preparation: Well drained sandy loam soils are suitable for its cultivation. Weeds and clods should be removed to facilitate good germination.

Manures and fertilizers: 20 ton well rotten FYM or compost/ha. Is recommended. If there is not enough compost then 30: 15:0 kg NPK/ha is applied. N. fertilizer should be applied in split two dozes.

Planting methods: Very swallow planting of 1 to 2 com is good for germination. Sowing can be done by seed broadcasting by hand to distribute seeds in maintaining spacing. In line sowing row to row distance is 25 cm and continuously sown in the row to maintain plant to plant distance. Sown seeds should be covered by fine dust of soil and well rotten compost.

Seed rate: 12 to 15 kg. seeds/ha is enough. 500-gram seeds/ katha is good for plant population stand

Weeding, inter culture and care: Dubo, Mothe and other species of weed should be gently removed from the soil without hampering root growth of the cumin. Early 25 days after germination is very much critical from weeds. No use of chemicals for weeds control. Hand weeding is recommended.

Maturity and harvesting: It takes 110 to 120 days for maturity and harvesting. Cumin seeds should be harvested when seeds turn into yellowish brown color. Harvesting and cleaning is done by hand. Proper drying and safe storage are necessary for maintaining self life.

Seed yield: 500 kg/ha in good condition.