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common cumin

Carum carvi L.

Тмин обыкновенный Тмин обыкновенный

Botanical characteristics. Umbrella family. A biennial herbaceous plant with a hollow inside of a striated stem up to 1 m high. In the first year, the plant forms only a rosette of leaves, the stem appears in the second year. Leaves alternate, gradually decreasing to the top. Small white flowers are collected on the tops of the stems in a complex umbrella. It blooms in May – June. Fruits are bifid seedlings, ripen in July – August.

Spread. In its wild form it is common in the European part of Russia, in Siberia, in the Far East, it is found in Central Asia. It grows on dry forest glades, on fields, near roads. Cultivated as a food and medicinal plant.

Used plant parts. Fruit.
Cumin fruits contain essential oil (from 3 to 7%), consisting mainly of carvone and limonene; tannins and fatty oil (up to 22%). Flavonoids (quercetin, kaempferol and isorhamnetin) and acetylenic compounds - poliines - were isolated from flowers and herbs.

Application. Cumin stimulates appetite, promotes digestion, acts as an antispasmodic (on the muscles of the intestine, uterus, ureters, bladder), increases the secretion of bronchi, increases lactation. In folk medicine, cumin is taken as an expectorant for bronchitis, as well as an anesthetic, laxative and carminative for gastritis, enterocolitis, intestinal colic in children, flatulence, and chronic atonic constipation. Recommended to enhance milk production in nursing mothers.

Cooking Infusion: 2-3 teaspoons of cumin insist in 200 ml of boiling water (preferably in a thermos) - taken during the day.
Popular recipe: 1 tablespoon of fruit for one glass of sour cream; boil for 3 minutes. Take 1 tablespoon 3 times a day when breastfeeding to enhance lactation (A.I. Popov).