Seed Harvesting and Saving Instructions for Our Varieties

Dolly Basil:

  1. Allow the basil plants to flower.
  2. Once the flowers have dried and turned brown, carefully collect the seed heads.
  3. Remove the seeds from the heads and store in a cool, dry place.

Avalanche Beets and Cylindra Beets:

  1. Beets are biennial, meaning they produce seeds in their second year
    of growth. Since temperatures in Zone 5a are too cold to overwinter in
    the garden, harvest and store beets before the first hard frost, when
    the soil is relatively dry.
  2. Brush off soil, but avoid washing the beets.
  3. Trim leaves just above the crown with 2-3 diagonal cuts.
  4. Store in a ventilated container with wood shavings or sand.
  5. Remove any diseased beets before storage.
  6. Optimal storage conditions: 1-2°C and 90% relative humidity.
  7. In spring, thin or replant beets with proper spacing for seed production: 18 inches between plants, 36 inches between rows.
  8. Allow the beets to bolt (produce a flowering stalk). Staking is recommended due to large flowering and fruiting branches.
  9. Harvest the seed heads when they turn brown and dry.
  10. Rub the seed heads to release the seeds, then store in a dry container.

Helda Beans and Provider Beans:

  1. Allow the bean pods to mature fully on the plant.
  2. Harvest the pods when they become dry and brittle.
  3. Shell the beans and store in a cool, dry place.

Red Noodle Beans:

  1. Allow the beans to fully mature on the vine until they are dry and crisp.
  2. Harvest the dried beans and remove them from the pods.
  3. Store the seeds in a cool, dry place.

De Cicco Broccoli:

  1. Allow the broccoli plant to form seed heads.
  2. Harvest the seed heads when they turn brown.
  3. Break apart the seed heads to collect the small broccoli seeds and store them in a dry place.

Santo Cilantro:

  1. Allow the cilantro plant to bolt and produce seeds.
  2. Harvest the seed heads when they turn brown.
  3. Gently crush the seed heads to release the coriander seeds, then store them in a cool, dry place.

Marketmore Cucumber:

  1. Allow the cucumber to mature on the vine until it turns yellow.
  2. Cut open the cucumber and remove the seeds.
  3. Rinse and dry the seeds thoroughly before storing them in a cool, dry place.

Dukat Dill:

  1. Allow the dill plant to produce seeds.
  2. Harvest the seed heads when they turn brown.
  3. Shake or rub the seed heads to release the dill seeds and store them in a dry container.

Red Russian Kale:

  1. Allow the kale plants to bolt and produce seed pods.
  2. Harvest the pods when they turn brown and dry.
  3. Remove the seeds from the pods and store in a cool, dry place.

Darkness Lettuce and Parris Island Cos Romaine Lettuce:

  1. Allow the lettuce plants to bolt and produce seed heads.
  2. Harvest the seed heads when they turn brown and dry.
  3. Gently crush the seed heads to release the lettuce seeds and store in a cool, dry place.

Valenciano Pumpkin:

  1. Allow the pumpkin to fully mature on the vine.
  2. Harvest the pumpkin, cut it open, and scoop out the seeds.
  3. Rinse and dry the seeds thoroughly before storing them in a cool, dry place.

Easter Egg Radish and French Breakfast Radish:

  1. Allow the radishes to bolt and produce seed pods.
  2. Harvest the pods when they turn brown and dry.
  3. Remove the seeds from the pods and store in a cool, dry place.

Sugar Ann Snap Pea:

  1. Allow the pea pods to fully mature on the vine.
  2. Harvest the dried pea pods and shell the peas.
  3. Store the pea seeds in a cool, dry place.

Amana Orange Tomato, Black Cherry Tomato, White Cherry Tomato, San Marzano Tomato:

  1. Allow the tomatoes to fully ripen on the vine.
  2. Scoop out the seeds and pulp from the tomatoes.
  3. Ferment the seeds by placing them in a jar with some water for a few days. Rinse and dry before storing in a cool, dry place.