Annual, maturing seed within 120 days.
Multistemmed, upright bearing follicles stacked with oil-rich seeds.
Native to India.
Seeds are jet-black and have a sweet taste as opposed to tan types, which can be quite bitter. The seeds are highly nutritious, and may be eaten raw (dried) or toasted. Typically made into tahini.
Easy and vigorous germinator in warm soils,
quickly attaining a full branching habit.
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