Saving Herb Seeds by Helene Demels

  1. Borage Each fruit contains four nutlets. Harvest the dried flower heads by hand. Spread the dried heads on screens to dry further, then thresh or rub to remove the seeds.
  2. Oregano The perfect flowers are arranged in complex clusters. Seed collection:  Harvest the clusters to dry. Spread on a screen to dry further, then thresh or rub to separate the nutlets.
  3. Parsley The perfect flowers are borne in umbels. As the umbels brown and the seeds near maturity, place a paper bag over a head, tying it at its base and allow shattered seeds to fall into the bag. After a couple of weeks, snip the umbels off the plant, leaving them in the bag and allow them to dry further. When the umbels are perfectly dry, shake the bag to remove more seeds.
  4. Basil The small perfect flowers are borne in racemes or panicles. Harvest the clusters when they are brown. Spread the clusters on screens to dry then rub to remove the nutlets. Put the nutlets and chaff in a bowl and gently swirl them around. The very small seeds will sink to the bottom then you can rake off the chaff with your hands.
  5. Dill The small yellow perfect flowers are borne in umbels. As the umbels begin to turn brown, cover it with a paper bag to catch the seeds.
  6. Lovage Harvest the umbels as they turn brown. Spread the brown umbels on screen to finish drying and then rub to remove the seeds.
  7. Tansy The small yellow perfect flowers are borne in clusters at the top of the plant. Harvest the heads when they are brown but before they shatter the seeds.

 

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