AgriInfo.in
AgronomyHorticultureBotanySoil SciencePlant PathologyEntomologyExtentionAgril. EngineeringDairy ScienceEconomics
 
categories
 
» Silviculture and Agro Forestry
» Vegetable Production - Olericulture
» Production Technology of Horticultural Fruit Crops
» Introduction to Horticulture
» Ornamental Horticulture
» Production Technology Plantation Crops
» Production Technology of Spices
» Production Technology of Aromatic Crops
» Production Technology of Medicinal Crops
» Post Harvest Management of Fruits and Vegetables
agriculture information

Current Category » Production Technology of Spices

Package of Practices for Cultivation of Cumiri

Botanical Name: Cuminum cyminum L.

Family: Apiaceae

Varieties:

Gujarat Cumin -1, Gujarat Cumin-2, Rajasthan Zeera-19.

Cultural Hints:

Deep friable, well drained soils, dry cool climate, sea level to 3000 m
MSL. Seed rate 8.0 kg/ha, sowing by dibbling or broadcasting, spacing 15 cm, FYM 10 t/ha and N 30 kg /ha m. two split doses (30 and 60 days) thin the plants at 5 cm high, 2 or 3 irrigations.

Harvesting and Yield:

Duration 100 - 110 days, harvest in stages, dry in shade and thresh, yield 450 to 550 kg/ha. 

Other Aspects:

Annual herb, seed contains volatile oil (7 to 8 %), dried seed is mainly used as a condiment, also used in mixed spices and curry powder.

Current Category » Production Technology of Spices