Seed Saving Guide
A complete guide on how to harvest and save seeds from heirloom crops!
| Seed | How to save seeds |
| Anise | After 120 days, harvest the seed heads individually as they start to brown. Spread the seeds and let them air dry away from direct sunlight. Rub or shake the seed heads to remove the seeds. |
| Arugula | After 50-60 days, remove the seed pods once they brown and are close dry. Spread out the seeds to dry and cover them with a light cloth since the seed pods will burst. |
| Artichoke | Waiting until the artichokes flower after 120+ days. Collect the seed heads when the flowers turn brown and dry. Break open the seed heads and harvest the seeds. |
| Asparagus | Allow the stalsk to mature. The berries from the female plants will turn red. Pick the berries and squeeze out the seeds. Remove any pulp and let the seeds dry. |
| Basil | Allow the basil flowers to bloom. Harvest the pods when they brown. Let the seeds dry and thresh the heads. |
| Bean | Allow the beans to dry on the vine. The pods will turn light brown, and the seeds will rattle. Remove the seeds and allow them to dry. |
| Beet | Beets must experience the cool winter temperatures to produce seed since they flower in the second season. In warmer zones, mulch the plants. In cooler zones, dig up the roots and store them in a cool and dry place. Plant the beets in early spring. The plants will flower and seed. |
| Brussels Sprouts | Brussels Spouts must experience the cool winter temperatures to produce seed since they flower in the second season. In warmer zones, mulch the plants. In cooler zones, dig up the roots and store them in a cool and dry place. Plant the brussels sprouts in early spring. The plants will flower and seed. |
| Broccoli | After flowering, the seed pods will begin to form. Don't rush to harvest them. Wait until the pods grow and you can see the outline of the seeds. Pull the entire plant and allow the pods to dry. Carefully slice the seed pods open to remove the seeds. |
| Cabbage | Isolate from other brassicas. In cool climates, mulch and cover the crop in the winter. In harsh climates, dig up the plant and store it in a cellar. Replant a month before the last frost. Cut a hole in the top to allow the stem to easily exit. After flowering, the seed pods will start to form. Pick the seed pods and allow them to dry. |
| Calendula | Wait for the flower heads to dry completely on the stalk after the petals have fallen and the seeds turn a brittle, dark brown. Carefully remove the curved, caterpillar-like seeds into a container; they should pop off easily if they are fully mature. Spread the seeds on a paper towel for a few days to ensure they are dry. |
| Carrot | Separate from other carrot seeds. Dig up the carrots before first frost and store the carrots in a cool and dark place like in sand or straw. Plant the carrots again in the spring. Or mulch and overwinter the carrots. The plant will flower before growing brown and drying. Cut off the top and allow them to dry. Rub the seeds off. |
| Cauliflower | The plant will flower after bolting or overwintering. After flowering, the seed pods will begin to form. Don't rush to harvest them. Wait until the pods grow and you can see the outline of the seeds. Pull the entire plant and allow the pods to dry. Carefully slice the seed pods open to remove the seeds. |
| Celery | Isolate from other celery varieties. Dig up and store in a cool and dark place overwinter or cover and allow the plant to overwinter. Or allow to bolt and flower. After flowering, harvest the seeds when dried. |
| Chive | Allow the purple flowers to turn brown and dry on the stalk. Once the black seeds are visible in the pods, cut the heads into a bag. Shake the bag to release the seeds and store them in a cool spot. |
| Chamomile | Harvest the flower heads once the white petals begin to droop and the yellow centers become cone-shaped and dry. Rub the dried heads between your fingers to release the tiny seeds. |
| Cilantro | Wait for the plant to flower and produce round green seeds. Leave them on the plant until they turn light brown and completely dry. Rub the clusters to release the seeds and store them as a spice or for planting. |
| Collard Greens | These biennials produce yellow flowers and long pods in their second year. Harvest the pods once they turn tan and brittle, but before they shatter and drop seeds naturally. Crush the pods and winnow away the husks to collect the round, dark seeds. |
| Corn | Leave the best ears on the stalks until the husks are completely brown and the kernels are dent hard. Remove the husks and let the ears air-dry indoors for several weeks. Twist the ears to pop the kernels off the cob for storage. |
| Cucumber | Leave a few cucumbers on the vine until they turn oversized, yellow or orange, and soft. Scoop out the seeds and leave them in a jar of water for two days to remove the gel coating. Rinse the heavy, sunken seeds and lay them out to dry. |
| Dill | Allow the yellow flower umbrellas to turn brown and the seeds to lighten in color. Snip the heads into a paper bag and shake them to release the flat, oval seeds. Ensure they are fully dry before storing them. |
| Eggplant | Leave the fruit on the plant until it passes the eating stage, becoming dull, yellow-brown, and tough. Grate the fruit to separate the seeds from the flesh in a bowl of water. Collect the seeds that sink to the bottom and dry them on a flat surface. |
| Elderberry | Pick the fully ripe, dark purple berries and mash them to release the small seeds. Rinse the pulp away through a fine-mesh sieve using plenty of water. Dry the seeds in a single layer in a cool, shaded area. |
| Fennel | Wait for the large flower heads to turn brown and for the seeds to develop a grey-green or tan hue. Cut the heads and hang them upside down in a bag to catch the seeds as they fall. These seeds are naturally large and easy to handle. |
| Fenugreek | Allow the long, thin pods to turn yellow-brown and brittle on the plant. Harvest the pods and snap them open to reveal the yellowish-brown, angular seeds. Air dry the seeds for a few days before storing. |
| Hyssop | Watch for the flower spikes to turn brown and the petals to fade away. Cut the spikes and shake them over a container to collect the small black seeds. |
| Kale | As a biennial, kale produces seeds in its second year via long, thin pods called siliques. Harvest the pods when they are dry and tan, but before they split open. Crush the pods and separate the round seeds from the debris. |
| Lavender | Let the flower spikes fade and turn completely grey-brown on the bush. Rub the dried spikes between your hands over a bowl to release the tiny, shiny black seeds. Winnow away the dried flower bits and store the seeds. |
| Leek | In the second year, the leek will produce a large, globe-shaped flower head. Wait until the seed pods open to reveal black seeds, then cut the head and dry it in a paper bag. Shake the bag to release the seeds. |
| Lemon Balm | Harvest the flower stalks once they turn brown and the tiny seeds are visible. Rub the stalks over a tray to release the seeds. |
| Lettuce | Allow the plant to "bolt" into a tall stalk with small yellow flowers that turn into white fluff (pappus). Shake the fluffy heads into a bucket every few days to collect the seeds without cutting the heads. Sift the seeds to remove the fluff and dried flower parts. |
| Melon | Harvest seeds from a fully ripe melon by scooping out the center cavity. Rinse the seeds in a colander to remove the sticky pulp and juice. Spread them in a single layer on a screen to dry completely for at least a week. |
| Mustard Greens | Allow the plant to flower and produce thin, upright pods. Once the pods turn brown and dry, harvest them and crush them to release the seeds. Sift through a screen to separate the seeds from the pod fragments. |
| Okra | Leave the pods on the plant until they turn brown, woody, and begin to split. Remove the pods and twist them to pop out the large, BB-sized seeds. Dry the seeds for a few days to ensure no internal moisture remains. |
| Onion | In the second year, onions produce a spherical flower head that turns into black seeds. Cut the head when the pods begin to open and dry it indoors in a paper bag. Shake the bag to collect the seeds. |
| Oregano | Cut the flower heads once they turn brown and feel "papery." Place them in a bag and crush them to release the tiny, dust-like seeds. Sift the mixture to separate the seeds from the dried leaves. |
| Parsley | As a biennial, parsley seeds are harvested in the second year once the umbels turn brown. Snip the dry heads and rub them to release the seeds. |
| Pepper | Allow the peppers to fully ripen on the plant until they reach their final color (red, yellow, dark green, or orange). Cut the pepper open and scrape the seeds onto a paper plate. Air-dry them for a week away from direct sunlight. Be careful to not touch your face after collecting seeds from spicy peppers. |
| Radish | Allow the radish to bolt and produce thick green pods, which eventually turn tan and crispy. Harvest the dry pods and crack them open to find the round, reddish-brown seeds. |
| Spinach | Wait for the female plants to produce clusters of seeds along the stem that turn dry and brown. Strip the seeds from the stalk by hand. |
| Squash | Scoop seeds from a fully mature squash and rinse them in a colander to remove the stringy guts. Spread them on a screen or wax paper, stirring occasionally to prevent sticking. Dry until the seeds are brittle and snap when bent. |
| Strawberry | To save specific seeds, mash ripe berries in water. Collect the seeds that sink to the bottom and discard the floating pulp. Dry the tiny seeds on a paper towel for several days. |
| Sunflower | Wait until the back of the flower head turns yellow-brown and the petals have fallen. Cover the head with mesh or a bag to protect it from birds while it dries on the stalk. Rub your hand across the seeds to pop them out of the head. |
| Swiss Chard | In the second year, the plant sends up a tall stalk with seed clusters along its length. Harvest the stalks once the clusters turn brown and dry. Strip the seeds off the stalk by running your hand along the stem. |
| Thyme | Harvest the flower heads after they have faded and turned brown. Rub the dried flowers over a fine-mesh sieve to catch the tiny seeds. |
| Tarragon | Harvest the dried flower heads in late summer. Rub the heads to release the seeds and store them in a cool place. |
| Tomatillo | Select very ripe fruit where the husk has turned brown or split. Mash the fruit in water and let it sit for a day to separate the seeds from the sticky pulp. Rinse and dry the sunken seeds on a flat screen. |
| Tomato | Squeeze the seeds and gel into a jar and let them sit in the juice for 2–3 days until a film forms. Add water, pour off the floating gunk, and keep the heavy seeds at the bottom. Rinse and dry them thoroughly. Let them air dry for several days. |
| Turnip | Like other brassicas, turnips produce pods in their second year after flowering. Harvest the pods when they are dry and brown, then crush them to release the seeds. Winnow away the pods and store the round seeds in a dry place. |
| Wheat | Harvest the wheat heads (spikes) when they are golden brown and the kernels are too hard to dent with a fingernail. Thresh the heads by rubbing or beating them to release the grain. Winnow away the light husks (chaff) using a fan or the wind. |
