September gardening tips: Seed harvest, the last harvest
Saving seeds
September 03, 2008
It's time to harvest seeds. When a plant bolts like the parsley in the picture, it produces different shaped leaves, no longer tasty, so don't use them if you aren't sure.
This is the last harvest our plants give to us: next year seeds.
When blooming is over and stems become brown, harvest seeds from parsley, coriander, dill, fennel, cumin, caraway, celery, basil, mustard, flax, cicely, oreganon, dandelion, anise...
Keep them in a dry place, waiting for the spring.
 Leave basil flowers on the plant to harvest the seeds when the plant will die.
 Coriander, cumin, dill and caraway produce seed pods similar to parsley.
The seeds can be harvested in September for plants sowed in spring, and in June for plants sowed in autumn.
Harvesting autumn dill seeds
 Nira or chives garlic seeds can be harvested in November, when pods are brown.
 Nigella seeds can be harvested after about 60 days from sowing.
Saving Nigella Seeds
 Fenugreek seeds can be easily harvested from the long pods after the plant died.
 Flax seeds are used in many bread recipes. Flax has gorgeous flowers that will produce small round pods with the seeds: I admit that harvest them by hand is an hard work.
 Save chili seeds from ripe pods and dry them before storing.
Saving chili pepper seeds
 A tip to save strawberry seeds: seeds are on the outside of the fruits, just cut a thin stripe and let it dry.
 Put a label on the seed bags and store them in a dark place.
Learn to make sporigami to store all you seeds.
 Read also:
Saving chili pepper seeds
Saving Strawberry seeds
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