Nothing is more satisfying than bringing in hand grown food from one’s garden to the fork! A hassle-free, fast growing herb for your herb garden, is the Carom plant-popularly called Ajwain.This perennial herb has both culinary, and medicinal uses and it originated in India and Pakistan. The seeds are commonly used in cooking to add its typical flavour to lentils,sauces and vegetables and also to treat stomach ailments like indigestion,cramps,etc. One more reason as to why this is a must have herb is its pretty appearance. The fast spreading, lime green leafed plant can cover entire garden beds and is often grown as a border plant.
Common name: Bishop’s weed, Carom plant, Indian borage, Cuban oregano
Scientific name: Plectranthus amboinicus
Size: 1-2 ft tall
Toxicity: Non Toxic
Once everyday. The ajwain plant needs constantly moist soil, but make sure not to overwater as that’ll make the soil soggy and eventually kill the plant.
Full sun. The plant thrives in direct sunlight. The leaves will turn into a darker green when there is a lack of exposure. During summer months, partial shade can be beneficial for the plant.
Alkaline soil. Soil with pH 6-8 is preferred. It must be well aerated and well-draining soil with some added sand and organic compost.
Normal. Ajwain plant does not require any extra humidity and can tolerate dry weather.
This herb does not require a lot of fertilizing but a slow-release fertilizer during spring can support new growth. Cow dung manure and compost can be added every now and then.
It can very easily be propagated by cuttings. Take 5-6 inches long cuttings with nodes and plant in fresh garden soil. Water thoroughly and place in a sunny spot. The herb can also be grown from seeds which one can easily find in their kitchen.