Black Sesame (Sesamum Indicum)

Black sesame (Sesamum indicum): Native to India but cultivated in Italy since Roman times, it was grown in southern regions until the second half of the last century, later replaced by more profitable monocultures. The plant loves heat, but no more than a normal tomato. It can be sown in seedbeds from March or in the ground when temperatures exceed 10°C. We recommend planting seedbeds during the first year, due to the small size of the seeds; otherwise, the great germination rate may lower.
Growing it is simple, it adapts even to poor soils, and has average water requirements; to be watered like a tomato.
It should be harvested when the pods begin to feel hard and dry. This is a delicate stage because there is risk of losing seeds if harvested late, when the pods are already bursting open, or if harvested  too early and seeds are immature. With a little experience,  the right time will be found. Harvesting is done in stages; each plant produces numerous pods, allowing the  time to understand the plant well. Black sesame, compared to the more well-known white variety, has a more intense flavor, and the seeds have a higher oil content.
the timing of the phenological phases, however, are very similar.
If you make your own bread or if you like oriental cuisine, you absolutely must grow it.