Black Velvet is a variety of nigella (black cumin) that features compact growth reaching 45–55 cm in height and bright blue, almost velvety flowers. The plant prefers light, loose soils with moderate acidity pH 5.5–6.5, but can grow in almost any soil due to its hardiness. Sowing is done in spring – second half of April to early May or in late autumn in October; sowing depth 1–1.5 cm, distance between plants 20–30 cm. Successful development is recommended with Azofos fertilization (15–20 g/m²) twice per season and regular watering – 5–7 l/m² during dry periods.
Black Velvet seeds contain about 40% fatty oils, including vitamin E (tocopherol), as well as 0.5–1.5% essential oils. Thanks to these properties, they are widely used in cuisine: added to bread, cookies, canned goods, vegetable dishes, and also used when pickling cabbage and pickling cucumbers. Young leaves can be included in salads and first courses. In folk medicine, seeds are considered beneficial for digestion, liver, gout, rheumatism, and also contribute to strengthening the immune system and improving memory.
Black Velvet is a popular decorative plant. Its bright flowers attract bees and other pollinators, while dried bouquets repel moths and do not attract mosquitoes. In landscape design, it is used in alpine rockeries, mixed borders, and as a decorative element along fences. For seed storage, tightly closed glass containers in a dry, dark place are recommended; before use, they can be crushed or fried in oil.
Thus, Black Velvet combines culinary and healing properties with decorative appeal, making it valuable for both gardeners and chefs and healthy food enthusiasts.
