How to Harvest Seeds

The information presented here is to assist gardeners with the process of sowing their seeds or harvesting for personal use, or to donate to the seed library. This information will remain in alphabetical order but please note that items such as hot pepper, or summer squash, will be listed as “pepper, hot” and “squash, summer” to keep it easy to find. The instructions are geared toward central Pennsylvania, so if you have come across this page from another location, please check instructions for your specific region on any search engine.

If you would like to see a plant type not already listed here, please email info@bloomseedlibrary.org so that we can research and publish the information. We will be continuing to add to this page. Thank you!

ACORN SQUASH:

Wait until the acorn squash has fully ripened on the vine. The skin will have turned a deep, uniform green color and will be hard to the touch.
Cut the squash from the vine using a sharp pair of scissors or pruning shears, leaving a few inches of stem attached to the fruit.
Allow the squash to dry in a warm, dry place for 2-3 weeks until the stem is completely dry and the skin has turned tan or brown.
Cut the squash open and scoop out the seeds using a spoon. Be sure to separate the seeds from the flesh as much as possible.
Rinse the seeds in a fine mesh strainer under cold running water to remove any remaining flesh or debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

ALYSSUM:

Wait until the alyssum flowers have fully bloomed and the petals have fallen off.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

AMARANTH:

Wait until the amaranth flowers have fully bloomed and the seed heads have turned brown and dry.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

AMARANTHUS:

Wait until the amaranthus flowers have fully bloomed and the seed heads have turned brown and dry.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

ANISE:

Allow the anise plant to flower and form seed heads. The seed heads will turn brown and dry when they are ready to harvest.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

APPLE TREE:

Wait until the apples are fully ripe before harvesting. Ripe apples should come off the tree with a gentle twist or tug.
Cut open the apples and remove the seeds.
Rinse the seeds in cool water, and then pat them dry with a paper towel.
Spread the seeds out on a flat surface to air-dry for several days.
Store the seeds in a cool, dry place, such as an airtight container in the refrigerator or freezer.

ARTICHOKE:

Allow the artichoke flower heads to fully mature and dry on the plant.
Cut the flower heads from the plant using a pair of scissors or pruning shears.
Place the flower heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the flower heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

ASH TREE:

WAIT FOR THE SEEDS TO MATURE: Ash tree seeds mature in late summer to early fall, usually between August and October. The seed clusters will turn brown and dry out when they are ready to be harvested.
COLLECT THE SEEDS: Gather the seed clusters by hand or by shaking the branches. It’s best to collect them on a dry day to prevent the seeds from getting damp.
REMOVE THE SEEDS FROM THE CLUSTERS: Once you have harvested the seed clusters, remove the seeds from them by gently pulling them apart.
CLEAN THE SEEDS: Remove any remaining plant material and debris from the seeds by sifting them through a fine mesh strainer or by blowing them gently.
DRY THE SEEDS: Spread the seeds out in a single layer on a screen or paper towel in a dry and airy place away from direct sunlight. Stir the seeds occasionally to ensure even drying.
STORE THE SEEDS: Once the seeds are completely dry, store them in a cool, dry, and dark place in a labeled envelope or container.

ASPARAGUS:

Allow the asparagus plants to grow until they produce ferns.
Wait until the ferns turn brown and dry on the plant.
Cut the ferns from the plant using a pair of scissors or pruning shears.
Place the ferns in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the ferns.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

ASTER:

Wait until the aster flowers have fully bloomed and the petals have fallen off.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

AZALEA:

WAIT FOR THE SEEDS TO MATURE: Azalea seeds mature in late summer to early fall, usually between August and October. The seed pods will turn brown and dry out when they are ready to be harvested.
COLLECT THE SEED PODS: Gather the seed pods by hand or by using pruning shears. It’s best to collect them on a dry day to prevent the seeds from getting damp.
REMOVE THE SEEDS FROM THE PODS: Once you have harvested the seed pods, remove the small, dark-colored seeds from them by gently squeezing or by using your fingers.
CLEAN THE SEEDS: Remove any remaining plant material and debris from the seeds by sifting them through a fine mesh strainer or by blowing them gently.
DRY THE SEEDS: Spread the seeds out in a single layer on a screen or paper towel in a dry and airy place away from direct sunlight. Stir the seeds occasionally to ensure even drying.
STORE THE SEEDS: Once the seeds are completely dry, store them in a cool, dry, and dark place in a labeled envelope or container.

BABY BUTTERNUT SQUASH:

Wait until the baby butternut squash has fully ripened on the vine. The skin will have turned a deep, uniform tan color and will be hard to the touch.
Cut the squash open using a sharp knife and scoop out the seeds with a spoon
Place the seeds in a colander and rinse them thoroughly under cold running water to remove any remaining pulp or flesh.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for several days until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BACHELOR BUTTONS:

Allow the bachelor buttons to fully mature and dry on the plant. The flowers will turn brown and the seed heads will become hard and dry.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BASIL:

Wait until the basil plants have flowered and the flowers have formed seed heads.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BEAN:

Allow the bean pods to fully mature and dry on the vine. The pods will turn brown and become hard and brittle.
Cut the pods from the plant using a pair of scissors or pruning shears.
Place the pods in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the pods.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BEET:

Allow the beets to fully mature and develop a seed head. This usually occurs in the second year of growth.
Cut the seed head from the plant using a pair of scissors or pruning shears.
Place the seed head in a paper bag and allow it to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed head.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BELL PEPPER:

Allow the bell pepper to fully mature and ripen on the plant until it turns red, yellow, or orange.
Cut the pepper open using a sharp knife and remove the seeds.
Place the seeds in a colander and rinse them thoroughly under cold running water to remove any remaining pulp or flesh.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for several days until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BIRCH TREE:

WAIT FOR THE BIRCH TREE TO PRODUCE SEEDS. Birch trees produce seeds in the late summer or early fall. Wait until the seeds are fully developed and mature.
COLLECT THE SEEDS. Look for clusters of small, brown seeds on the branches of the tree. Use your fingers or a small pruning tool to gently pluck the seeds from the tree.
REMOVE THE SEEDS FROM THE CLUSTER. Use your fingers to separate the seeds from the cluster.
CLEAN THE SEEDS. Rinse the seeds in cool water to remove any debris or remaining bits of the seed cluster.
DRY THE SEEDS. Place the cleaned seeds on a paper towel or other absorbent material and allow them to air dry in a cool, dry place.
STORE THE SEEDS IN A COOL, DRY PLACE. Once the seeds are completely dry, store them in a cool, dry place until you are ready to plant them.

BLACKBERRY:

WAIT UNTIL THE BLACKBERRIES ARE RIPE: Allow the blackberries to fully ripen on the vine before harvesting.
HARVEST THE BLACKBERRIES: Use a pair of sharp scissors or garden shears to snip the blackberries off the vine. Place them into a clean bucket or basket.
CLEAN THE BLACKBERRIES: Sort through the blackberries, removing any that are overripe, moldy, or damaged. Rinse the blackberries under cold running water and pat them dry with a clean towel.
MASH THE BLACKBERRIES: Put the blackberries into a large bowl and use a potato masher or fork to mash them thoroughly.
STRAIN THE BLACKBERRIES: Pour the mashed blackberries into a fine-mesh strainer or cheesecloth-lined colander. Use a spatula or spoon to press the pulp against the strainer to extract the seeds.
DRY THE BLACKBERRY SEEDS: Spread the extracted seeds onto a paper towel or plate and allow them to air dry for 2-3 days, stirring them occasionally to ensure even drying.
STORE THE BLACKBERRY SEEDS: Place the dried seeds into a clean, dry envelope or airtight container. Store in a cool, dark place until planting time.

BLACK EYED SUSANS:

Allow the black-eyed susans to fully mature and dry on the plant. The flowers will turn brown and the seed heads will become hard and dry.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BLAZING STAR:

Allow the blazing star to fully mature and dry on the plant. The flowers will turn brown and the seed heads will become hard and dry.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BLUEBERRY:

WAIT UNTIL THE BLUEBERRIES ARE RIPE: Allow the blueberries to fully ripen on the bush before harvesting.
HARVEST THE BLUEBERRIES: Use a pair of sharp scissors or garden shears to snip the blueberries off the bush. Place them into a clean bucket or basket.
CLEAN THE BLUEBERRIES: Sort through the blueberries, removing any that are overripe, moldy, or damaged. Rinse the blueberries under cold running water and pat them dry with a clean towel.
MASH THE BLUEBERRIES: Put the blueberries into a large bowl and use a potato masher or fork to mash them thoroughly.
STRAIN THE BLUEBERRIES: Pour the mashed blueberries into a fine-mesh strainer or cheesecloth-lined colander. Use a spatula or spoon to press the pulp against the strainer to extract the seeds.
DRY THE BLUEBERRY SEEDS: Spread the extracted seeds onto a paper towel or plate and allow them to air dry for 2-3 days, stirring them occasionally to ensure even drying.
STORE THE BLUEBERRY SEEDS: Place the dried seeds into a clean, dry envelope or airtight container. Store in a cool, dark place until planting time.

BORAGE:

Wait until the borage plants have flowered and the flowers have formed seed heads.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Shake the bag gently to release the seeds from the seed heads.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass

BROCCOLI:

Allow the broccoli plant to fully mature and develop a seed head. The seed head looks similar to a small broccoli head and will turn green to yellowish-green when it’s ready for harvesting.
Cut the seed head from the plant using a pair of scissors or pruning shears.
Place the seed head in a paper bag and allow it to dry in a warm, dry place for 1-2 weeks.
Once the seed head is completely dry, gently rub the seed head between your hands or use a fork to loosen the seeds from the head.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BRUSSEL SPROUTS:

Allow the brussel sprouts to fully mature and develop a seed head. The seed head looks similar to a small brussel sprout and will turn brown and dry when it’s ready for harvesting.
Cut the seed head from the plant using a pair of scissors or pruning shears.
Place the seed head in a paper bag and allow it to dry in a warm, dry place for 1-2 weeks.
Once the seed head is completely dry, gently rub the seed head between your hands or use a fork to loosen the seeds from the head.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BURNING BUSH:

ALLOW THE BURNING BUSH FLOWERS TO DRY ON THE BUSH. Wait until the flowers have died and dried up on the bush before harvesting the seeds.
COLLECT THE DRY SEED PODS. Check the bush every few days and collect the seed pods once they are dry and start to open up.
CUT THE SEED PODS OFF THE BUSH. Use pruning shears or scissors to cut the seed pods off the bush. Be sure to cut them at the base of the pod, close to the stem.
PLACE THE SEED PODS IN A BAG OR CONTAINER. Use a paper bag or envelope to hold the seed pods. If you are storing a large amount of seed pods, you can use a plastic container with a lid.
STORE THE SEED PODS IN A COOL, DRY PLACE. Keep the seed pods in a cool, dry place until you are ready to plant them.

BUTTERCUP SQUASH:

Allow the buttercup squash to fully mature and ripen on the vine. The skin will turn a deep green to orange-brown color and the stem will start to dry and detach from the squash.
Cut the squash open using a sharp knife and scoop out the seeds.
Place the seeds in a colander and rinse them thoroughly under cold running water to remove any remaining pulp or flesh.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for several days until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

BUTTERFLY MILKWEED:

Allow the butterfly milkweed plant to fully mature and develop seed pods. The pods will turn brown and dry when they are ready for harvesting.
Cut the seed pods from the plant using a pair of scissors or pruning shears.
Place the seed pods in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed pods are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CABBAGE:

Allow the cabbage to fully mature and develop seed pods. The pods will turn brown and dry when they are ready for harvesting.
Cut the seed pods from the plant using a pair of scissors or pruning shears.
Place the seed pods in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed pods are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CALENDULA:

Allow the calendula flowers to fully mature and dry on the plant until the petals have fallen off and the seed heads have turned brown and dry.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CANTALOUPE:

Allow the cantaloupe fruit to fully ripen on the vine until it is soft and fragrant.
Cut the fruit from the plant and slice it in half.
Scoop out the seeds and pulp using a spoon.
Place the seeds and pulp in a bowl of water and allow them to soak for 1-2 days, stirring occasionally.
After soaking, pour the seeds and pulp into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for several days until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CARDINAL CLIMBER:

Allow the cardinal climber flowers to fully mature and dry on the plant until the seed pods have turned brown and dry.
Cut the seed pods from the plant using a pair of scissors or pruning shears.
Place the seed pods in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed pods are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CARDINAL FLOWER:

Allow the cardinal flower flowers to fully mature and dry on the plant until the seed pods have turned brown and dry.
Cut the seed pods from the plant using a pair of scissors or pruning shears.
Place the seed pods in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed pods are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CARROT:

Allow the carrot plant to fully mature and develop seed heads. The seed heads will turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CASTOR BEAN:

Allow the castor bean pods to fully mature and turn brown and dry on the plant.
Cut the pods from the plant using a pair of scissors or pruning shears.
Place the pods in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the pods are completely dry, remove the seeds by breaking them open.
Wear gloves to handle the seeds, as they are toxic and can cause skin irritation.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for several days until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CATGRASS:

Allow the catgrass to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several days.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another day or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CATNIP:

Allow the catnip flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several days.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another day or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CAULIFLOWER:

Allow the cauliflower to fully mature and develop seed heads. The seed heads will turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CELERIAC:

Allow the celeriac to fully mature and develop seed heads. The seed heads will turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CELERY:

Allow the celery to fully mature and develop seed heads. The seed heads will turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CELOSIA:

Allow the celosia flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CERINTHE:

Allow the cerinthe flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CHIVES:

Allow the chive flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CHRYSANTHEMUM:

Allow the chrysanthemum flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CILANTRO:

Allow the cilantro plant to fully mature and develop seed heads. The seed heads will turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

COCKSCOMB:

Allow the cockscomb flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

COLUMBINE:

Allow the columbine flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CONEFLOWER:

Allow the coneflower flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CORIANDER:

Allow the coriander plant to fully mature and develop seed heads. The seed heads will turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for 1-2 weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CORN:

Allow the corn cobs to fully mature and dry on the stalk.
Once the corn is dry, remove the husks and silk from the cobs.
Use a sharp knife to carefully slice the kernels off the cobs.
Place the corn kernels in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the corn kernels are completely dry, store them in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CORN SALAD:

Allow the corn salad plant to fully mature and develop seed heads. The seed heads will turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CORNFLOWER:

Allow the cornflower flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

COSMOS:

Allow the cosmos flowers to fully mature and turn brown and dry on the plant.
Cut the seed heads from the plant using a pair of scissors or pruning shears.
Place the seed heads in a paper bag and allow them to dry in a warm, dry place for several weeks.
Once the seed heads are completely dry, gently break them open and remove the seeds.
Pour the seeds into a fine mesh strainer and rinse them under cold running water to remove any remaining debris.
Spread the seeds out on a sheet of paper or a clean, dry towel and allow them to air dry for another week or so until they are completely dry.
Store the seeds in an airtight container, such as a glass jar or plastic bag, in a cool, dry place until ready to plant.

CRESS:

Allow some of the cress plants to flower and go to seed.
Wait until the seed heads have dried and turned brown.
Cut the stems containing the seed heads and place them in a paper bag.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

CUCUMBER:

Allow the cucumber to fully ripen on the vine until the skin turns yellow and the cucumber feels firm.
Cut the cucumber from the vine using a clean pair of garden shears.
Cut the cucumber open lengthwise and scoop out the seeds and gel with a spoon.
Place the seeds in a fine-mesh strainer and rinse them thoroughly with water to remove any remaining gel.
Spread the seeds out on a paper towel or screen to air dry completely.
Store the dry cucumber seeds in a cool, dry place in a labeled envelope or container.

DAISY:

Allow the daisy flower heads to dry on the plant until the petals begin to fall off and the center of the flower turns brown.
Cut the flower heads from the plant using a clean pair of garden shears.
Place the flower heads upside down in a paper bag.
Shake the bag to release the seeds from the flower heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

DANDELION:

Allow the dandelion flowers to mature and turn into white puffballs.
Cut off the puffball with a clean pair of garden shears before it opens and releases the seeds.
Place the puffball in a paper bag and store it in a dry, dark place until it fully dries out.
Shake the bag to release the seeds from the puffball.
Store the seeds in a cool, dry place in a labeled envelope or container.

DAY LILY:

Allow the day lily flowers to wilt and die back on the plant.
Wait until the seed pods have turned brown and dried out.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

DILL:

Allow the dill plants to mature and develop seed heads.
Wait until the seed heads have turned brown and dried out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

ECHINACEA:

Allow the echinacea flowers to fully mature and turn brown on the plant.
Cut off the flower heads with a clean pair of garden shears.
Place the flower heads upside down in a paper bag.
Allow the flower heads to dry out completely and release the seeds into the bag.
Store the seeds in a cool, dry place in a labeled envelope or container.

EGGPLANT:

Allow the eggplant to fully mature on the vine until it turns yellow or brown and the skin becomes tough.
Cut the eggplant from the vine using a clean pair of garden shears.
Cut the eggplant open and remove the seeds with a spoon.
Place the seeds in a fine-mesh strainer and rinse them thoroughly with water to remove any remaining flesh.
Spread the seeds out on a paper towel or screen to air dry completely.
Store the dry eggplant seeds in a cool, dry place in a labeled envelope or container.

EVENING PRIMROSE:

Allow the evening primrose flowers to fully mature and turn brown on the plant.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

FENNEL:

Allow the fennel to mature and develop seed heads.
Wait until the seed heads have turned brown and dried out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

FENUGREEK:

Allow the fenugreek plants to mature and develop seed pods.
Wait until the seed pods have turned brown and dried out.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

FORGET ME NOTS:

Allow the forget-me-not flowers to wilt and die back on the plant.
Wait until the seed heads have turned brown and dried out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

FOUR O’CLOCK MARBLES MIX:

Allow the four o’clock marbles mix flowers to wilt and die back on the plant.
Wait until the seed pods have turned brown and dried out.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

FOUR O’CLOCKS:

Allow the four o’clock flowers to wilt and die back on the plant.
Wait until the seed pods have turned brown and dried out.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

GARDEN HELIOTROPE:

Allow the garden heliotrope flowers to wilt and die back on the plant.
Wait until the seed heads have turned brown and dried out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

GARLIC:

Wait until the garlic bulbs have fully matured and the leaves have turned brown.
Dig up the garlic bulbs using a garden fork.
Separate the individual cloves from the bulb.
Allow the garlic cloves to dry out in a cool, dry place for several days.
Store the garlic cloves in a cool, dry place in a mesh bag or paper bag.

GARLIC CHIVES:

Allow the garlic chives flowers to wilt and die back on the plant.
Wait until the seed heads have turned brown and dried out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

GERANIUM:

Wait until the geranium flowers have wilted and the seed heads have formed.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

GLOBE THISTLE:

Allow the globe thistle flowers to wilt and die back on the plant.
Wait until the seed heads have turned brown and dried out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

GOURDS:

Allow the gourds to fully mature on the vine.
Cut the gourds off the vine with a clean pair of garden shears.
Wash the gourds with a mild soap and water solution and allow them to dry completely.
Cut open the gourds and scoop out the seeds with a spoon.
Rinse the seeds thoroughly with water and allow them to dry out on a paper towel for several days.
Store the seeds in a cool, dry place in a labeled envelope or container.

GYPSOPHILA:

Allow the gypsophila flowers to wilt and dry on the plant.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

HIBISCUS:

Allow the hibiscus flowers to wilt and dry on the plant.
Look for seed pods that have formed on the plant and have started to turn brown.
Cut the seed pods off the plant with a clean pair of garden shears.
Split the seed pods open and remove the seeds.
Rinse the seeds thoroughly with water and allow them to dry out on a paper towel for several days.
Store the seeds in a cool, dry place in a labeled envelope or container.

HOLLYHOCK:

Allow the hollyhock flowers to wilt and dry on the plant.
Look for seed pods that have formed on the plant and have started to turn brown.
Cut the seed pods off the plant with a clean pair of garden shears.
Split the seed pods open and remove the seeds.
Rinse the seeds thoroughly with water and allow them to dry out on a paper towel for several days.
Store the seeds in a cool, dry place in a labeled envelope or container.

HONEYDEW:

Allow the honeydew melon to fully mature on the vine.
Cut the honeydew melon off the vine with a clean pair of garden shears.
Scoop out the seeds with a spoon.
Rinse the seeds thoroughly with water and allow them to dry out on a paper towel for several days.
Store the seeds in a cool, dry place in a labeled envelope or container.

HOSTA:

Wait until the hosta plant has finished flowering and the seed pods have started to turn brown and dry out.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

HOT PEPPER:

Wait until the hot pepper plant has produced ripe peppers.
Cut the peppers off the plant with a clean pair of garden shears.
Cut open the peppers and remove the seeds.
Rinse the seeds thoroughly with water and allow them to dry out on a paper towel for several days.
Store the seeds in a cool, dry place in a labeled envelope or container.

HUCKLEBERRY:

WAIT UNTIL THE HUCKLEBERRIES ARE RIPE: Allow the huckleberries to fully ripen on the bush before harvesting.
HARVEST THE HUCKLEBERRIES: Use a pair of sharp scissors or garden shears to snip the huckleberries off the bush. Place them into a clean bucket or basket.
CLEAN THE HUCKLEBERRIES: Sort through the huckleberries, removing any that are overripe, moldy, or damaged. Rinse the huckleberries under cold running water and pat them dry with a clean towel.
MASH THE HUCKLEBERRIES: Put the huckleberries into a large bowl and use a potato masher or fork to mash them thoroughly.
STRAIN THE HUCKLEBERRIES: Pour the mashed huckleberries

HYSSOP:

Wait until the hyssop plant has finished flowering and the seed heads have formed.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

INDIAN BLANKET:

Allow the Indian blanket flowers to wilt and dry on the plant.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

ITALIAN DANDELION:

Wait until the Italian dandelion plant has finished flowering and the seed heads have formed.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

JACOB’S LADDER:

Wait until the Jacob’s ladder plant has finished flowering and the seed pods have formed.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

JOBS TEARS:

Wait until the Job’s tears plant has finished flowering and the seed heads have formed.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

JOHNNY JUMP UP:

Allow the Johnny Jump Up flowers to wilt and die back.
Check the plant for seed pods, which will be located behind the spent flowers.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

KALE:

Wait until the kale plants have finished flowering and the seed pods have formed.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

KOHLRABI:

Wait until the kohlrabi plants have finished flowering and the seed pods have formed.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

LARKSPUR:

Wait until the larkspur plant has finished flowering and the seed pods have formed.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

LAVENDER:

Wait until the lavender flowers have faded and the seed pods have formed.
Cut off the seed pods with a clean pair of garden shears.
Place the seed pods in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed pods.
Store the seeds in a cool, dry place in a labeled envelope or container.

LEEK:

Allow the leek plants to bolt and go to seed.
Watch for the seed heads to turn brown and dry out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

LEMON BALM:

Allow the lemon balm to flower and produce seed heads.
Watch for the seed heads to turn brown and dry out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

LEMON BERGAMOT:

Allow the lemon bergamot to flower and produce seed heads.
Watch for the seed heads to turn brown and dry out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

LEMON GRASS:

Allow the lemon grass to flower and produce seed heads.
Watch for the seed heads to turn brown and dry out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

LEMON MINT:

Allow the lemon mint to flower and produce seed heads.
Watch for the seed heads to turn brown and dry out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

LETTUCE:

Allow the lettuce to bolt and go to seed.
Watch for the seed heads to turn brown and dry out.
Cut off the seed heads with a clean pair of garden shears.
Place the seed heads in a paper bag and allow them to dry out completely.
Shake the bag to release the seeds from the seed heads.
Store the seeds in a cool, dry place in a labeled envelope or container.

LOOFA:

Allow the loofa to fully ripen and dry out on the vine.
Cut the loofa from the vine when it is completely dry.
Peel off the skin and remove the seeds from the center of the loofa.
Rinse the seeds and dry them out completely.
Store the seeds in a cool, dry place in a labeled envelope or container.

LOVAGE:

Allow the lovage plant to flower and go to seed. The seeds will form in small clusters on the plant.
Watch the seed clusters closely and wait until they begin to dry and turn brown.
Cut the seed clusters from the plant using sharp, clean scissors or pruning shears. Place them in a paper bag or envelope.
Label the bag or envelope with the name of the plant, the date, and any other relevant information.
Store the bag or envelope in a cool, dry place for a few days to allow the seeds to fully dry.
Gently rub the seed clusters between your fingers or use a clean, dry cloth to separate the seeds from the clusters.
Place the seeds in a clean, dry container such as a glass jar or plastic bag.
Label the container with the name of the plant, the date, and any other relevant information.
Store the container in a cool, dry place until you are ready to use the seeds or share them with others.

MARIGOLD:

Allow the marigold flower heads to dry on the plant until they turn brown and begin to break apart.
Cut off the flower heads with a sharp pair of scissors or pruning shears.
Place the flower heads in a paper bag or envelope and label it with the plant name and date.
Leave the bag or envelope in a warm, dry place for several days to allow the seeds to dry completely.
Shake the bag or envelope gently to separate the seeds from the chaff.
Pour the contents of the bag or envelope through a fine mesh sieve to remove any remaining chaff or debris.
Store the seeds in a cool, dry place in an airtight container.

MARJORAM:

Allow the marjoram plants to mature on the vine until the seed heads turn brown and begin to break apart.
Cut off the seed heads with a sharp pair of scissors or pruning shears.
Place the seed heads in a paper bag or envelope and label it with the plant name and date.
Leave the bag or envelope in a warm, dry place for several days to allow the seeds to dry completely.
Shake the bag or envelope gently to separate the seeds from the chaff.
Pour the contents of the bag or envelope through a fine mesh sieve to remove any remaining chaff or debris.
Store the seeds in a cool, dry place in an airtight container.

MESCLUN:

Allow the mesclun plant to grow until it produces flowers and the flowers begin to dry out.
Watch the flowers closely and wait until they begin to turn brown and the seeds begin to mature.
Cut the flower stalks from the plant using sharp, clean scissors or pruning shears. Place them in a paper bag or envelope.
Label the bag or envelope with the name of the plant, the date, and any other relevant information.
Store the bag or envelope in a cool, dry place for a few days to allow the seeds to fully dry.
Gently rub the flower stalks between your fingers or use a clean, dry cloth to separate the seeds from the stalks.
Place the seeds in a clean, dry container such as a glass jar or plastic bag.
Label the container with the name of the plant, the date, and any other relevant information.
Store the container in a cool, dry place until you are ready to use the seeds or share them with others.

MEXICAN SUNFLOWER:

Allow the Mexican sunflower plant to grow until it produces flowers and the flowers begin to dry out.
Watch the flowers closely and wait until they begin to turn brown and the seeds begin to mature.
Cut the flower heads from the plant using sharp, clean scissors or pruning shears. Place them in a paper bag or envelope.
Label the bag or envelope with the name of the plant, the date, and any other relevant information.
Store the bag or envelope in a cool, dry place for a few days to allow the seeds to fully dry.
Gently rub the flower heads between your fingers or use a clean, dry cloth to separate the seeds from the heads.
Place the seeds in a clean, dry container such as a glass jar or plastic bag.
Label the container with the name of the plant, the date, and any other relevant information.
Store the container in a cool, dry place until you are ready to use the seeds or share them with others.

MILKWEED:

Allow the milkweed plant to grow until it produces seed pods.
Watch the seed pods closely and wait until they begin to turn brown and the seeds inside the pods are fully formed.
Cut the seed pods from the plant using sharp, clean scissors or pruning shears. Place them in a paper bag or envelope.
Label the bag or envelope with the name of the plant, the date, and any other relevant information.
Store the bag or envelope in a cool, dry place for a few days to allow the seed pods to fully dry.
Open the seed pods and remove the seeds. The seeds will be surrounded by a fluffy material, which should be removed by hand.
Place the seeds in a clean, dry container such as a glass jar or plastic bag.
Label the container with the name of the plant, the date, and any other relevant information.
Store the container in a cool, dry place until you are ready to use the seeds or share them with others.

MOLDAVIAN DRAGONHEAD:

Allow the flowers to dry out on the plant until the seeds turn brown and the flowers have wilted.
Cut the flower stem with a pair of sharp scissors or pruning shears.
Hold the stem over a bowl or paper bag, and shake the seeds loose from the flower head into the container.
Discard any chaff or debris from the container.
Label the container with the plant name and date of harvest.
Store the container in a cool, dry place until you’re ready to plant the seeds.

MOON FLOWER:

Wait until the moonflower plant has formed seed pods after blooming. The seed pods are about the size of a small grape.
Cut the seed pod off the plant with pruning shears or scissors.
Place the seed pods in a paper bag and let them dry out completely for a few weeks.
Shake the dried seed pods to release the seeds.
Discard any chaff or debris from the container.
Label the container with the plant name and date of harvest.
Store the container in a cool, dry place until you’re ready to plant the seeds.

MORNING GLORY:

Wait until the morning glory flowers have faded and the petals have fallen off.
Look for the seed pods that have formed where the flowers once were. They should be dry and brown.
Cut the seed pods from the plant with scissors or pruning shears.
Open the seed pods and shake the seeds out into a bowl.
Discard any chaff or debris from the container.
Label the container with the plant name and date of harvest.
Store the container in a cool, dry place until you’re ready to plant the seeds.

MOUNTAIN GARLAND:

Allow the mountain garland flowers to dry out on the plant until the seeds turn brown and the flowers have wilted.
Cut the flower stem with a pair of sharp scissors or pruning shears.
Place the flower heads in a paper bag or bowl and let them dry out completely.
Shake the dried flower heads to release the seeds.
Discard any chaff or debris from the container.
Label the container with the plant name and date of harvest.
Store the container in a cool, dry place until you’re ready to plant the seeds.

MUSKMELON:

Allow the muskmelon to ripen fully on the vine. The fruit is ripe when the stem begins to detach from the fruit.
Cut the fruit from the vine using a sharp knife.
Cut the fruit in half with a sharp knife.
Scoop out the seeds with a spoon.
Rinse the seeds under running water, removing any remaining flesh or debris.
Spread the seeds out on a paper towel to dry.
Once the seeds are completely dry, store them in an airtight container in a cool, dry place.

MUSTARD GREENS:

Allow the mustard greens to flower and produce seed pods. The seed pods will begin to dry out and turn brown when they are ready for harvest.
Cut the seed pods from the plant using sharp scissors or pruning shears.
Place the seed pods in a paper bag.
Close the paper bag and shake it gently to remove the seeds from the pods.
Remove any remaining debris or chaff from the seeds.
Store the seeds in an airtight container in a cool, dry place.

NASTURTIUM:

Wait until the nasturtium plant has finished blooming and the flowers have died back.
Locate the seed pods on the plant. They should be dry and brown in color.
Pick the seed pods from the plant using your fingers or a pair of scissors.
Place the seed pods in a paper bag.
Close the paper bag and shake it gently to remove the seeds from the pods.
Remove any remaining debris or chaff from the seeds.
Store the seeds in an airtight container in a cool, dry place.

OAK TREE:

Collect acorns from the ground underneath the oak tree.
Look for acorns that are free of cracks or holes and have a plump, full appearance.
Remove the caps from the acorns.
Put the acorns in a container of water and remove any that float to the surface, as these are not viable.
Dry the acorns for a few days, either by leaving them in the sun or in a warm, dry room.
Store the acorns in a cool, dry place in a paper bag or burlap sack. Avoid storing in plastic, as this can cause mold growth.

OBEDIENT PLANT:

Wait until the obedient plant has finished blooming and the flowers have died back.
Locate the seed pods on the plant. They should be dry and brown in color.
Pick the seed pods from the plant using your fingers or a pair of scissors.
Place the seed pods in a paper bag.
Close the paper bag and shake it gently to remove the seeds from the pods.
Remove any remaining debris or chaff from the seeds.
Store the seeds in an airtight container in a cool, dry place.

OKRA:

Wait until the pods have matured and turned brown, which usually takes around 150-180 days from planting.
Cut the mature pods from the plant, leaving a portion of stem attached to each pod.
Place the pods in a warm, dry location to dry completely, which usually takes 2-3 weeks.
Once the pods are completely dry, gently twist or break them open to reveal the seeds inside.
Separate the seeds from any remaining pod debris, and store them in an airtight container in a cool, dry location.

ONION:

Allow the onion plants to mature until the tops have died back and the bulbs have reached their full size.
Dig up the onion bulbs and brush off any loose soil or debris.
Allow the onions to dry for a few days in a warm, dry location.
Once the onions are dry, cut off the tops and roots.
Gently break apart the bulbs and separate the individual onions.
Store the onions in a cool, dry location.

OREGANO:

Allow the oregano plants to flower and go to seed.
Wait until the seed heads have turned brown and dry on the plant.
Cut off the seed heads and place them in a paper bag.
Close the bag and shake it gently to release the seeds from the heads.
Remove any remaining plant debris from the seeds.
Store the seeds in an airtight container in a cool, dry location.

PAC CHOI:

Allow the pac choi plants to bolt and produce seed stalks.
Wait until the seed pods have turned brown and dry on the plant.
Cut off the seed stalks and place them in a paper bag.
Close the bag and shake it gently to release the seeds from the pods.
Remove any remaining plant debris from the seeds.
Store the seeds in an airtight container in a cool, dry location.

PARSLEY:

Allow parsley to flower and the flowers to die back.
Cut the seed heads off and place them in a paper bag.
Store the bag in a cool, dry place until the seed heads have fully dried, which should take 1-2 weeks.
Shake the bag to remove the seeds from the seed heads.
Store the parsley seeds in a labeled envelope or container in a cool, dry place.

PARSNIP:

Allow the parsnip plant to flower and the flowers to die back.
Cut the seed heads off and place them in a paper bag.
Store the bag in a cool, dry place until the seed heads have fully dried, which should take 1-2 weeks.
Shake the bag to remove the seeds from the seed heads.
Store the parsnip seeds in a labeled envelope or container in a cool, dry place.

PEACH TREE:

Wait until the peaches are fully ripe before harvesting. Ripe peaches should come off the tree with a gentle twist or tug.
Cut open the peaches and remove the seeds.
Rinse the seeds in cool water, and then pat them dry with a paper towel.
Remove the hard outer shell of the seed using a hammer or nutcracker, being careful not to damage the inner kernel.
Soak the seeds in water for 24 hours to soften the kernel, and then remove the kernel from the seed.
Rinse the kernels in cool water, and then pat them dry with a paper towel.
Spread the kernels out on a flat surface to air-dry for several days.
Store the seeds in a cool, dry place, such as an airtight container in the refrigerator or freezer.

PEAR TREE:

Wait until the pears are fully ripe before harvesting. Ripe pears should come off the tree with a gentle twist or tug.
Cut open the pears and remove the seeds.
Rinse the seeds in cool water, and then pat them dry with a paper towel.
Spread the seeds out on a flat surface to air-dry for several days.
Store the seeds in a cool, dry place, such as an airtight container in the refrigerator or freezer.

PEAS:

Allow the pea pods to dry and turn brown on the vine.
Harvest the pods when they are dry but before they split open and spill the peas.
Open the pods and remove the peas.
Spread the peas out on a flat surface and allow them to dry for 1-2 weeks.
Store the dried pea seeds in a labeled envelope or container in a cool, dry place.

PETUNIA:

Allow the flowers on the plant to dry out on their own until the petals fall off and the seed pod has turned brown.
Cut off the seed pods from the plant with a pair of scissors or pruners.
Put the seed pods in a paper bag and label the bag with the plant name and the date.
Leave the bag in a warm, dry place for a week to allow the seeds to dry out completely.
After a week, shake the bag to separate the seeds from the pod.
Store the seeds in a labeled envelope or airtight container in a cool, dry place until you are ready to plant them.

PINE TREE:

Wait until the pine cones are fully mature and dry before harvesting. Mature cones are typically brown and hard, and the scales will open up and expose the seeds inside.
Collect the cones from the ground or directly from the tree, and place them in a dry, well-ventilated area for a few days until they fully open up.
Remove the seeds from the cones by gently shaking or prying them loose with your fingers.
Clean the seeds by removing any remaining bits of cone or debris, and then spread them out on a flat surface to air-dry for a few more days.
Store the seeds in a cool, dry place, such as an airtight container in the refrigerator or freezer.

PLAINTAIN:

Wait until the plant has produced seed heads.
Cut off the seed heads with a pair of scissors or pruners.
Put the seed heads in a paper bag and label the bag with the plant name and the date.
Leave the bag in a warm, dry place for a week to allow the seeds to dry out completely.
After a week, shake the bag to separate the seeds from the seed heads.
Store the seeds in a labeled envelope or airtight container in a cool, dry place until you are ready to plant them.

PLUM TREE:

Wait until the plums are fully ripe before harvesting. Ripe plums should come off the tree with a gentle twist or tug.
Cut open the plums and remove the seeds.
Rinse the seeds in cool water, and then pat them dry with a paper towel.
Remove the hard outer shell of the seed using a hammer or nutcracker, being careful not to damage the inner kernel.
Soak the seeds in water for 24 hours to soften the kernel, and then remove the kernel from the seed.
Rinse the kernels in cool water, and then pat them dry with a paper towel.
Spread the kernels out on a flat surface to air-dry for several days.
Store the seeds in a cool, dry place, such as an airtight container in the refrigerator or freezer.

POLE BEAN:

Leave the bean pods on the plant until they are dry and brittle.
Pick the pods from the plant and remove the beans from inside the pods.
Spread the beans out in a single layer on a flat surface and allow them to dry for a week or two.
Once the beans are dry, store them in a labeled envelope or airtight container in a cool, dry place until you are ready to plant them.

POPPY:

Allow the poppy seed heads to dry out on the plant.
Cut off the seed heads once they have turned brown and the top of the head begins to split open.
Put the seed heads in a paper bag and label the bag with the plant name and the date.
Leave the bag in a warm, dry place for a week to allow the seeds to dry out completely.
After a week, shake the bag to separate the seeds from the seed heads.
Store the seeds in a labeled envelope or airtight container in a cool, dry place until you are ready to plant them.

PUMPKIN:

Wait until the pumpkin is fully ripe before harvesting. The pumpkin should be uniformly orange and the skin should be hard.
Use a sharp knife to cut the stem 2 to 3 inches above the pumpkin.
Leave the pumpkin in the field for a few days to allow the skin to harden.
Clean the pumpkin with a damp cloth to remove any dirt or debris.
Cut the pumpkin in half and scoop out the seeds and pulp with a spoon.
Rinse the seeds in a strainer under running water to remove any remaining pulp.
Spread the seeds out on a flat surface to dry. Allow them to dry completely, which may take several days to a week depending on humidity.
Store the dried pumpkin seeds in an airtight container in a cool, dry place.

RADISH:

Allow the radish to fully mature before harvesting. The radish should be firm and the skin should be a bright, uniform color.
Use a garden fork or trowel to gently loosen the soil around the radish.
Gently pull the radish out of the ground by grasping the leaves and wiggling it back and forth until the roots release from the soil.
Cut off the leaves and stems, leaving only the radish bulb.
Rinse the radish under cool, running water to remove any dirt or debris.
Spread the radish seeds out on a flat surface to dry. Allow them to dry completely, which may take several days to a week depending on humidity.
Store the dried radish seeds in an airtight container in a cool, dry place.

RASPBERRY:

Allow the raspberries to fully ripen on the vine. They should be plump and deep in color.
Pick the raspberries and place them in a container.
Crush the raspberries with a spoon or your fingers to release the seeds from the fruit.
Add water to the container and stir to separate the seeds from the pulp.
Skim off any pulp that floats to the surface.
Pour the seeds through a strainer to remove the remaining pulp.
Rinse the seeds under running water.
Spread the seeds out on a paper towel and allow them to air dry.
Store the dry seeds in a cool, dry place in an airtight container.

RHODODENDRON:

WAIT FOR THE SEEDS TO MATURE: Rhododendron seeds mature in the late summer or early fall. The seed pods will turn brown and dry out when they are ready to be harvested.
COLLECT THE SEED PODS: Gather the seed pods by hand or by using pruning shears. It’s best to collect them on a dry day to prevent the seeds from getting damp.
REMOVE THE SEEDS FROM THE PODS: Once you have harvested the seed pods, remove the small, dark-colored seeds from them by gently squeezing or by using your fingers.
CLEAN THE SEEDS: Remove any remaining plant material and debris from the seeds by sifting them through a fine mesh strainer or by blowing them gently.
DRY THE SEEDS: Spread the seeds out in a single layer on a screen or paper towel in a dry and airy place away from direct sunlight. Stir the seeds occasionally to ensure even drying.
STORE THE SEEDS: Once the seeds are completely dry, store them in a cool, dry, and dark place in a labeled envelope or container.

ROSE:

Allow the rose hips to fully ripen on the plant before harvesting. The hips should be firm and brightly colored.
Use pruning shears to cut the hips from the plant, leaving a small stem attached.
Remove the seeds from the hips by cutting them in half with a sharp knife and scooping out the seeds with a spoon.
Rinse the seeds in a strainer under running water to remove any remaining pulp.
Spread the seeds out on a flat surface to dry. Allow them to dry completely, which may take several days to a week depending on humidity.
Store the dried rose seeds in an airtight container in a cool, dry place.

ROSE CAMPION:

Wait until the seed pods turn brown and start to split open before harvesting.
Use your fingers to gently break open the seed pods over a bowl.
Separate the seeds from any remaining chaff or debris.
Spread the seeds out on a flat surface to dry. Allow them to dry completely, which may take several days to a week depending on humidity.
Store the dried rose campion seeds in an airtight container in a cool, dry place.

ROSE OF SHARON:

Wait until the flowers on the Rose of Sharon plant have faded and formed seed pods.
Cut the seed pods off the plant with scissors or pruning shears.
Place the seed pods in a paper bag or envelope and let them dry in a cool, dry place for a week or two.
Once the seed pods are completely dry, gently crush them to release the seeds.
Separate the seeds from any debris or chaff by gently winnowing them or using a fine mesh strainer.
Store the seeds in a cool, dry place in a labeled envelope or container.

ROSEMARY:

Wait until the Rosemary plant has finished flowering and the flowers have formed seed heads.
Cut the seed heads off the plant with scissors or pruning shears.
Place the seed heads in a paper bag or envelope and let them dry in a cool, dry place for several weeks.
Once the seed heads are completely dry, gently crush them to release the seeds.
Separate the seeds from any debris or chaff by gently winnowing them or using a fine mesh strainer.
Store the seeds in a cool, dry place in a labeled envelope or container.

RHUBARB:

Wait until the Rhubarb plant has gone to seed and the seed heads have turned brown and dry.
Cut the seed heads off the plant with scissors or pruning shears.
Place the seed heads in a paper bag or envelope and let them dry in a cool, dry place for several weeks.
Once the seed heads are completely dry, gently crush them to release the seeds.
Separate the seeds from any debris or chaff by gently winnowing them or using a fine mesh strainer.
Store the seeds in a cool, dry place in a labeled envelope or container.

RUE:

Wait until the Rue plant has gone to seed and the seed heads have turned brown and dry.
Cut the seed heads off the plant with scissors or pruning shears.
Place the seed heads in a paper bag or envelope and let them dry in a cool, dry place for several weeks.
Once the seed heads are completely dry, gently crush them to release the seeds.
Separate the seeds from any debris or chaff by gently winnowing them or using a fine mesh strainer.
Store the seeds in a cool, dry place in a labeled envelope or container.

SAGE:

Wait until the sage plant has fully bloomed and the flowers have died back.
Cut the seed heads from the plant, using pruning shears or scissors.
Place the seed heads in a paper bag, and allow them to dry for several days.
Shake the bag gently to remove the seeds from the seed heads.
Store the seeds in an airtight container in a cool, dry place until you are ready to plant them.

SCABIOSA:

Wait until the scabiosa plant has fully bloomed and the flowers have died back.
Cut the seed heads from the plant, using pruning shears or scissors.
Place the seed heads in a paper bag, and allow them to dry for several days.
Shake the bag gently to remove the seeds from the seed heads.
Store the seeds in an airtight container in a cool, dry place until you are ready to plant them.

SCALLOPINI:

Wait until the scallopini squash has fully matured and the skin is hard and tough.
Cut the squash from the plant, using pruning shears or a sharp knife.
Cut the squash open and remove the seeds.
Rinse the seeds thoroughly under running water to remove any remaining pulp or flesh.
Spread the seeds out on a paper towel or screen, and allow them to dry completely.
Store the seeds in an airtight container in a cool, dry place until you are ready to plant them.

SELF-HEAL:

Wait until the self-heal plant has fully bloomed and the flowers have died back.
Cut the seed heads from the plant, using pruning shears or scissors.
Place the seed heads in a paper bag, and allow them to dry for several days.
Shake the bag gently to remove the seeds from the seed heads.
Store the seeds in an airtight container in a cool, dry place until you are ready to plant them.

SHALLOT:

Wait for the shallot plant to produce flowers and for the flowers to wilt and turn brown.
Cut the flower stalks off the plant and let them dry for a few days in a warm, dry location.
Once the flower stalks are completely dry, shake them over a paper bag or container to release the seeds.
Remove any debris or chaff from the seeds and store in a cool, dry place in an airtight container.

SHUNGIKU:

Allow the shungiku plant to grow and flower.
Wait for the flowers to wilt and dry up before removing them from the plant.
Place the dried flowers in a paper bag or container and shake gently to release the seeds.
Remove any debris or chaff from the seeds and store in a cool, dry place in an airtight container.

SNAPDRAGON:

Allow the snapdragon flowers to wilt and dry up on the plant.
Once the flowers are completely dry, gently shake them over a container or paper bag to release the seeds.
Remove any debris or chaff from the seeds and store in a cool, dry place in an airtight container.

SOYBEAN:

Allow the soybean plants to mature and dry on the vine until the pods turn yellow and brittle.
Once the pods are completely dry, remove them from the plant and shell them to release the beans.
Remove any debris or chaff from the beans and store in a cool, dry place in an airtight container.

SPEARMINT:

Allow the spearmint plant to flower and produce seeds.
Cut the stem of the spearmint plant right below the seed head.
Place the seed head into a paper bag and shake the bag to release the seeds.
Store the seeds in a cool, dry place in an airtight container.

SPINACH:

Allow the spinach plant to bolt and produce seeds.
Once the seed heads have dried and turned brown, cut them off the plant.
Place the seed heads into a paper bag and shake the bag to release the seeds.
Store the seeds in a cool, dry place in an airtight container.

SQUASH:

Allow the squash to fully ripen on the vine.
Cut the squash open and remove the seeds.
Rinse the seeds in water and remove any remaining flesh.
Place the seeds in a strainer and allow them to dry for a few days.
Store the seeds in a cool, dry place in an airtight container.

STRAWBERRY:

Allow the strawberries to fully ripen on the plant.
Remove the fully ripe strawberries from the plant and cut them open.
Scrape the seeds from the surface of the strawberries using a spoon.
Place the seeds into a strainer and rinse them in water.
Dry the seeds on a paper towel for a few days.
Store the seeds in a cool, dry place in an airtight container.

STRAWFLOWER:

Wait for the flower petals to dry out and the center of the flower to turn brown.
Cut the flower head from the plant, leaving a few inches of stem attached.
Hang the flower upside down in a dry, well-ventilated area for a few weeks until the petals are completely dry.
Once the petals are dry, gently rub the center of the flower to release the seeds.
Store the seeds in a cool, dry place in a labeled envelope or container.

SUMMER SQUASH:

Wait for the squash to fully mature and the skin to harden.
Cut the squash from the plant, leaving a few inches of stem attached.
Let the squash sit in a warm, dry place for a few weeks to fully dry out.
Cut the squash open and scoop out the seeds.
Rinse the seeds in a strainer to remove any excess pulp or debris.
Spread the seeds out on a paper towel to air dry completely.
Once the seeds are dry, store them in a cool, dry place in a labeled envelope or container.

SUNFLOWER:

Wait for the flower head to fully mature and the back of the head to turn brown.
Cut the flower head from the plant, leaving a few inches of stem attached.
Hang the flower head upside down in a dry, well-ventilated area for a few weeks until it is completely dry.
Rub the seeds from the flower head into a bowl or container.
Remove any remaining debris or chaff from the seeds by winnowing or using a fine mesh strainer.
Store the seeds in a cool, dry place in a labeled envelope or container.

SWEET CORN:

Wait for the corn husks to dry out and turn brown.
Pick the ears of corn from the stalks and remove the husks.
Cut the kernels from the cob, being careful not to cut too deeply into the cob.
Spread the kernels out on a flat surface and allow them to dry for several days, stirring occasionally.
Once the kernels are completely dry, store them in a labeled envelope or container in a cool, dry place. Alternatively, the entire cob can be stored in a cool, dry place until the kernels are needed.

SWEET PEA:

Allow the sweet pea pods to dry on the vine until they turn brown and start to split open.
Harvest the dry pods by cutting them off the vine with pruning shears.
Remove the seeds from the pods and spread them out to dry in a cool, dry place for about a week.
Once dry, store the seeds in an airtight container in a cool, dark place.

SWEET PEPPER:

Allow the sweet peppers to fully ripen on the vine until they turn red or yellow.
Cut the sweet peppers open and remove the seeds.
Rinse the seeds with water to remove any pulp or flesh.
Spread the seeds out on a paper towel to dry in a warm, well-ventilated area for about a week.
Once dry, store the seeds in an airtight container in a cool, dry place.

SWEET WILLIAM:

Allow the Sweet William flowers to wilt and die back naturally.
Cut the seed heads from the plant once they have turned brown and dry.
Place the seed heads in a paper bag and shake them to release the seeds.
Remove any debris or chaff from the seeds by sifting them through a fine-mesh strainer.
Store the clean, dry seeds in an airtight container in a cool, dry place.

SWISS CHARD:

Allow the Swiss Chard plants to bolt and flower.
Wait until the flowers have produced seed heads that have turned brown and dry.
Cut off the seed heads and place them in a paper bag.
Shake the bag to release the seeds from the seed heads.
Remove any debris or chaff from the seeds by sifting them through a fine-mesh strainer.
Store the clean, dry seeds in an airtight container in a cool, dry place.

THYME:

Allow thyme plants to grow and flower until the seed heads turn brown.
Cut the seed heads off the plant, making sure they are dry.
Place the seed heads in a paper bag.
Crush the seed heads with your hands to release the seeds.
Separate the seeds from the debris and discard any empty or damaged seeds.
Store the seeds in a dry, cool place in an airtight container.

TOMATILLO:

Allow the tomatillo to fully mature on the plant. The fruit should be firm and the husk should be brown and papery.
Harvest the tomatillos by gently twisting them off the plant.
Remove the husk from the tomatillo fruit.
Place the tomatillo fruit in a blender or food processor and pulse until the seeds are separated from the pulp.
Pour the contents into a container with water and let it sit for a few days.
Skim off any debris and pour out the water.
Spread the seeds on a paper towel to dry.
Store the seeds in a dry, cool place in an airtight container.

TOMATO:

Allow the tomatoes to fully ripen on the vine.
Cut the tomatoes open and scoop the seeds and pulp into a jar.
Add water to the jar until it’s about halfway full.
Cover the jar with a cloth or paper towel and let it sit in a warm place for 2-3 days.
The mixture should ferment and develop a layer of mold on the top.
Stir the mixture to break up the mold and pulp.
The viable seeds will sink to the bottom of the jar.
Pour off the pulp and any floating seeds.
Rinse the viable seeds with water and dry them on a paper towel.
Store the seeds in a dry, cool place in an airtight container.

TOOTHACHE PLANT:

Allow the toothache plant to fully mature on the plant until the flowers begin to dry and turn brown.
Harvest the flower heads and place them in a paper bag.
Allow the flower heads to dry completely in the paper bag.
Crush the dried flower heads with your hands to release the seeds.
Separate the seeds from the debris and discard any empty or damaged seeds.
Store the seeds in a dry, cool place in an airtight container.

TURNIP:

Allow turnips to mature and remain in the ground until they have gone to seed.
Cut the seed head off the turnip plant, leaving a few inches of stem attached to the seed head.
Hang the seed head upside down in a dry, well-ventilated area to allow the seeds to fully dry out.
Once the seeds are fully dry, remove them from the seed head and place them in a labeled envelope or container for storage.

VALERIAN:

Allow the valerian flowers to mature and dry on the plant.
Cut the seed heads off the plant and place them in a paper bag.
Allow the seed heads to dry in the paper bag for a few days until the seeds begin to fall out of the seed head.
Remove the seeds from the seed head and place them in a labeled envelope or container for storage.

VIOLA:

Allow the viola flowers to fully mature and dry on the plant.
Once the flowers have dried, cut the seed heads off the plant and place them in a paper bag.
Allow the seed heads to dry in the paper bag for a few days until the seeds begin to fall out of the seed head.
Remove the seeds from the seed head and place them in a labeled envelope or container for storage.

WALNUT TREE:

GATHER THE WALNUTS. Wait for the walnuts to fall off the tree, or shake the tree gently to dislodge the walnuts.
REMOVE THE OUTER HUSK. Use a knife or your fingers to remove the outer husk from the walnut. This will reveal the hard, brown shell containing the seed.
SOAK THE WALNUTS IN WATER. Place the walnuts in a container of water and let them soak for 24 hours. This will soften the shells and make them easier to crack open.
CRACK OPEN THE WALNUTS. Use a nutcracker or pliers to crack open the walnuts and remove the seeds.
REMOVE THE SEEDS FROM THE SHELLS. Use your fingers or a small pick to remove the seed from the cracked shell.
AIR DRY THE SEEDS. Place the cleaned seeds on a paper towel or other absorbent material and allow them to air dry in a cool, dry place.
STORE THE SEEDS IN A COOL, DRY PLACE. Once the seeds are completely dry, store them in a cool, dry place until you are ready to plant them.

WATERMELON:

Wait for the watermelon fruit to mature and become fully ripe.
Cut the watermelon open and scoop out the seeds with a spoon.
Place the seeds in a fine-mesh strainer and rinse them thoroughly under running water to remove any excess pulp and debris.
Spread the seeds out on a flat surface to dry for 2-3 days. Turn them over every day to ensure they dry evenly.
Once the seeds are completely dry, store them in an airtight container, such as a glass jar or plastic bag. Make sure the container is labeled with the type of seeds and the date they were harvested.
Store the container in a cool, dry place, such as a pantry or basement. The seeds can be stored for up to 4 years.

WILDFLOWER MIX:

Wait for the wildflowers to bloom and mature.
Allow the flowers to wilt and the seed heads to dry on the plant.
Use scissors or pruning shears to cut the seed heads from the plant, making sure to leave a small stem attached to the seed head.
Place the seed heads in a paper bag and label the bag with the type of flower and the date it was harvested.
Store the paper bag in a cool, dry place for 1-2 weeks to allow the seeds to dry completely.
Once the seeds are dry, shake the seed heads gently to release the seeds into the paper bag.
Remove any remaining plant debris from the seeds.
Transfer the seeds to an airtight container, such as a glass jar or plastic bag. Make sure the container is labeled with the type of seeds and the date they were harvested.
Store the container in a cool, dry place, such as a pantry or basement. The seeds can be stored for up to 2 years.

WINTER SQUASH:

Allow the winter squash fruit to mature and become fully ripe.
Cut the squash open and scoop out the seeds with a spoon.
Place the seeds in a fine-mesh strainer and rinse them thoroughly under running water to remove any excess pulp and debris.
Spread the seeds out on a flat surface to dry for 2-3 days. Turn them over every day to ensure they dry evenly.
Once the seeds are completely dry, store them in an airtight container, such as a glass jar or plastic bag. Make sure the container is labeled with the type of seeds and the date they were harvested.
Store the container in a cool, dry place, such as a pantry or basement. The seeds can be stored for up to 6 years.

YARROW:

Wait for the yarrow flowers to bloom and mature.
Allow the flowers to wilt and the seed heads to dry on the plant.
Use scissors or pruning shears to cut the seed heads from the plant, making sure to leave a small stem attached to the seed head.
Place the seed heads in a paper bag and label the bag with the type of flower and the date it was harvested.
Store the paper bag in a cool, dry place for 1-2 weeks to allow the seeds to dry completely.
Once the seeds are dry, shake the seed heads gently to release the seeds into the paper bag.
Remove any remaining plant debris from the seeds.
Transfer the seeds to an airtight container, such as a glass jar or plastic bag. Make sure the container is labeled with the type of seeds and the date they were harvested.
Store the container in a cool, dry place, such as a pantry or basement. The seeds

ZINNIA:

Allow the flowers to dry on the stem until the petals have withered and the center of the flower head has turned brown.
Cut the stem below the flower head.
Place the flower heads in a paper bag and label with the variety and date.
Store the bag in a cool, dry place for a few days to allow any remaining moisture to escape.
Shake the bag to release the seeds from the flower heads.
Remove any remaining debris from the bag.
Store the seeds in a labeled envelope or container in a cool, dry place until ready to plant.

ZUCCHINI:

Allow the zucchini to fully mature on the vine until the skin has hardened and turned yellow.
Cut the zucchini from the vine using a sharp knife.
Slice the zucchini lengthwise to expose the seeds.
Use a spoon to scoop the seeds out of the zucchini.
Rinse the seeds in cool water to remove any remaining flesh.
Spread the seeds out on a paper towel to dry for a few days.
Store the seeds in a labeled envelope or container in a cool, dry place until ready to plant.