This black seeded variety is a favorite in Thai cooking. It has a very nutty flavor. It is also used in Japanese dishes and used to make the condiment “goma”.
Sesame prefers warm and dry conditions. I managed to get a fair yield of quality seed during a cooler than normal and extremely wet summer (2014), here in Northern Indiana. The Black Sesame also did ok during the wet summer of 2016, although timing of harvest is crucial, as the maturing pods will split and the seed will begin to germinate on the plant during very wet periods. Sesame is one of the oldest cultivated herbs, going back as far as 4000 years. It is thought to have originated in Africa. It is rich in calcium and makes a excellent culinary oil when pressed. I started my plants indoors at the very end of April. The seed should be planted 1/4” deep and take about 7 days to germinate. Keep the soil warm and moist. I transplanted into the garden late May. Sesame likes rich soil with plenty of calcium. Keep the plants watered until the seedlings are established, after this, water very sparingly until harvest time.
Another issue for growing sesame in the north is high humidity once the plants have been harvested. I kept a small fan blowing on the drying pods to help control the growth of mold on the seed. I am also using a remay cloth bag now during harvest and drying to catch all the seed until fully dry.
2 gram packet contains approx. 500 seed.