Ajmud Plant (3.25″ pot)
Trachyspermum roxburghianum or Carum roxburghianum
Ajmud or also called Ajmod or Ajmoda or simply, Indian celery. Grown mainly for the seeds, which have a distinctive flavor for many Indian dishes. Flavor similar to caraway. Leaves can be eaten – similar to parsley or celery.
Native to India and cultivated extensively in southeast Asia. Thought to have a carminative and anti-spasmodic effect, ajmud is traditionally used against intestinal upset, asthma and bronchitis.
Grow as an annual like dill