Ajwain “Trachyspermum ammi” – Plant
The Ajwain plant, scientifically known as Trachyspermum ammi, is a multipurpose herb native to the eastern Mediterranean region but has spread around the world. This hardy plant thrives in arid environments and is distinguished by its slender stems and feathery leaves.
The Ajwain plant, known for its peculiar perfume and flavor reminiscent of thyme and cumin, holds a prominent place in culinary traditions across India, the Middle East, and other regions. Its tiny, oval-shaped seeds contain a high concentration of essential oils and have played a role in traditional medicine for centuries due to their digestive and therapeutic benefits.
This herbaceous plant, which belongs to the Apiaceae family, has little white or pinkish flowers. Its versatility and ability to grow in a variety of environments have made it a popular addition to herb gardens and kitchen windowsills all around the world. The Ajwain plant has earned its reputation as a true botanical gem. Whether utilized in cooking or for its possible health advantages.
Sunlight: Plant your Ajwain in a sunny spot with at least 6 hours of direct sunlight per day.
Soil: Use well-draining soil with a mix of garden soil, sand, and compost.
Watering: Water the plant on a regular basis, but avoid soggy soil. Allow the top inch of soil to dry before watering again.
Fertilization: During the growing season (spring and summer), apply a balanced liquid fertilizer. Winter fertilization should be reduced.
Pruning: Trim the plant on a regular basis to promote bushier growth and to harvest the leaves. Remove any yellowing or dead leaves.