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ajwain plant cultivation

It grows in all types of soils but yields more in loamy or clayey loams. Ajowan (Trachyspermum ammi) von यवनyavana, deutsch ‚Grieche, Ionier‘, auch Königskümmel, ist eine Pflanzenart aus der Gattung Trachyspermum innerhalb der Familie der Doldenblütler (Apiaceae). If you can find fresh ajwain in an Indian specialty grocery, you can grow a plant from the cuttings. This will not only add expertise to your gardening hobby, but it will also help you understand its characteristics. It has many medicinal and culinary benefits, hence it has a great demand in the market which makes farmers choose it for cultivation. So tody I am glad to write blog here on ajwain. Patta Ajwain can be propagated with herbaceous green cuttings or tip cuttings. Ajwain in Sanskrit is known as “Ugragandha” because of its strong odor. Irrigation plays a crucial role in Carom seeds or Ajwain cultivation, as Ajwain is very sensitive to water. Hence, it is economical and most suitable for farmers with less investment but the crop is more labor-intensive. Ajwain is tolerant to drought. The crop can be grown on wide variety of soil from heavy clay to elite loams. The seeds take 8 to 10 days to geminate. These problems associated with wild medicinal plants have necessitated systematic cultivation of many medicinal plants for the production of good quality plant drugs. It tastes bitter with a pungent smell and has a flavor similar to oregano. Cultivation of Carom seeds or Ajwain bring profits to the farmers as they can be cultivated even in drought conditions. You have entered an incorrect email address! For the most favorable cultivation, a nicely drained loamy soil is required with a pH of around 6.5 to 8.2, under a pleasant temperature of about 15°C to 25°C. Harvesting is done by using thresher or by beating the removed plants with sticks. It also contains some protein, fat, and even carbohydrates, which is a lot to offer from spice plant seeds. ajwain(carom seed) My grandmother and grandfather used to eat ajwain daily after a meal. First at the time of sowing, then subsequently two doses being at an interval of 30 days. Ajwain is also Mr. Reddy was born in farmer's family and was into 'IT' profession where he was not happy with his activities. Along with becoming the most important part of every Indian cuisine, without which tempering is incomplete, Ajwain also possesses many health benefits. Ajwain has an erect and striate stem involving glabrous or minutely pubescent properties which may grow up to 90 cm tall. The plant generates a nice aroma or fragrance that’s soothing. It has many medicinal and culinary benefits, hence it has a great demand in the market which makes farmers choose it for cultivation. The ajwain plant is thought to have originated in Persia (Iran) and Asia Minor (what is now Turkey). Its scientific name is Trachyspermum ammi. Irrigation should be done at an interval of 2-3 weeks in few lands irrigation should be done during the flowering time. It is also grown in Pakistan, Afghanistan, Iran and Egypt. He plans collaborating his agriculture, horticulture and farming knowledge into a subject of help to all those who wish grow crops, venture into farming or gardening. On average, the rain-fed crop gives 4 quintals per acre whereas the irrigated crop produces 7 quintals per acre. 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