Nigella

The species grow to 20-90 cm tall, with finely divided leaves, the leaf segments narrowly linear to threadlike. The flowers are white, yellow, pink, pale blue or pale purple, with 5-10 petals. The fruit is a capsule composed of several united follicles, each containing numerous seeds; in some species (e.g. Nigella damascena), the capsule is large and inflated. Spread some in your yard, and it will reseed itself every year.

 Drying Nigella

Nigella can be easily dried. Nigella is cut when pods reach maximum size and color. Nigella pods range from deep green to deep burgundy, with stripes in between. The first few pods are picked with as long a stem as possible, one at a time. The plants flowers profusely and so when most of the flowers become seed pods, pull the entire plant and cut the stems. Then wrap a rubber band around a small bundle of stems and then hang them upside down for drying in a dark, airy place until dry.

 Uses of Nigella

Love in the mist are used exclusively for dried arrangements. These flowers are the best to add texture to any dried flower arrangement. The delicate, purple striped pods are used in several arrangements for an airy effect. Dry roasted nigella seeds flavor curries, vegetables and pulses.

They are also used to repel insects from clothes and are given to treat intestinal worms and nerve defects to reduce flatulence, and induce sweating. Dried pods are sniffed to restore a lost sense of smell.