Saving Seed

Each year I make a point of saving a few seeds, but this year I thought I might make a more concerted effort.

In chatting with a few friends, I realized that some people do not collect seeds because they are unsure what the seeds look like and how to save them.

Now when I started looking for info to share, I came across Mr. Brownthumb.  He has several great blog posts including one on making a kit for collecting seed.  Now I am not as organized as he is, but I do collect some of the same seeds.

The largest family of flowering plants is Compositae (Asteraceae). So if you are hoping to save the seed of flowers from your garden these are probably the ones you are trying to save.  The Aster family includes asters, sunflowers, Black-eyed Susans, rudbeckias, daisies, gazanias, calendula and zinnias.

Another place to look up information on seed saving is the seed saving forums on Garden Web.

The largest family of flowering plants is Compositae (Asteraceae). So if you are hoping to save the seed of flowers from your garden these are probably the ones you are trying to save.  The Aster family includes asters, sunflowers, Black-eyed Susans, rudbeckias, daisies, gazanias, calendula and zinnias.

 

Zinnia of the Compositae family

I experiment with various annuals each year, trying a new basil or two, growing a different dill or a unique nasturtium color combination.  When I discover a plant I want to try again, I will save the seed.  I could say it saves you money buying seed in the spring, but I cannot say seed saving has ever saved me from spending once the catalogs arrive.

You want to save seeds when you have a good year and this was a very good year, which got me to thinking about being more organized.  You want to pay attention to the weather report and harvest before a rain or highly humid day, moist air can cause a dried seed to expand and crack ruining it for spring germination.

 
Where are the Seeds?

On herbs it is hard to miss the seeds as they tend to be obvious, like on dill or basil.  But flowering herbs like Nasturtiums are a bit harder to locate.

Plants in the Mint family may produce many tiny flowers among a stem, like basil or Anise hyssop.  These are a spike of tiny flowers each with a seed nestled back at the stem. Collect these seeds by shaking them inside of a paper envelope. Cutting off the stalks and hanging them upside down also helps release the seeds inside.  Of course this assuming you let them flower which I do not always do, clipping the flowers off as soon as I see them.  However, come September I choose the best looking plants and let them flower and go to seed so I have seeds to collect.

 

With Coneflowers like Echinacea or black eyes Susans. (Aster Family) the center of the flower is black and is actually made up of smaller flowers that each produce a seed.  You will be capturing that entire center as the seed head. Compositae flowers, like those of calendula and zinnia, have tight bunches of petals, with no “eye,” but the seeds develop right in the center.

With a flower like a dandelion the ends of the petals are the seeds so you want to collect the flower head before the flower is entirely faded, because it will blow away in the wind taking your seed with it.

As you see the key to flowering plants is to look near the petals.  The colorful petals attract the pollinators, then once pollinated die back or fall away leaving the seed exposed so it can be scattered.

Nasturtiums have a very open flower that does not develop a seedpod, instead the seeds hang below the flower in a little bundle.  But all you have to do to find them is sweep back the plant flowers and they will be hanging underneath.

Alliums, or chives, are a flowering bulb, but the attractive puff ball flowers do produce seeds as well. You want to cut the flowers before they drop, but after they seem spent.  If you wait too long the seed will scatter before you collect the flower head.

Seeds from vegetables and fruits like tomatoes, peppers, cucumbers are found inside among the flesh.

Saving the Seeds 

To save seeds you need containers to keep them in while collecting and those to store them in once collected and separated.

I generally collect in paper bags and paper envelopes so any moisture in the seeds is not trapped in a plastic container.

Once the seeds are dry, then I place them in a new envelope or other sealed container to improve their longevity.  If I have a collection of envelopes, I place those in a canning jar or a coffee can.

Record the information about your plant when you harvest the seed, plant name, soil conditions, and height of the plant.  You have to do it when you harvest because even 15 minutes later you will forget what you cut from where.

Don't crowd too many plant stems or seed heads into a small envelope when you're harvesting seeds.

To dry the seeds after I collect them I spread them like my herbs on paper towel in cardboard trays.  Or I leave them in the paper bag I used to collect them.  You want to remove as much plant matter (leaves, petals, etc.) as you can to avoid mold.  If leaving them in a paper bag you want to shake the seed heads to keep them evenly drying.  I will actually stir those on the tray with my fingers occasionally.  You only need a few days to get the seeds dry if conditions are right. 

Once the seeds are dry place them in small envelopes for finally saving.  You can use a plain envelope. Or you can make a specialized one or even a decorative one.  If you like a reminder of what to put on the envelopes of seed, try this template for seed envelopes.

Once you have all the envelopes labels, place them in a glass jar with a tight fitting lid to keep moisture from coming back into to the seed damaging its germination rate.

Herb of the Week - 10 herbs from the Herb Society of America

I admit I did not write this post, I copied it from the list provided on the Herb Society Website as it was perfect and comprehensive.  However, they have links in theirs to great fliers and posts giving even more info on these great herbs, so please go visit their website and get even more details.

The Top 10 Herbs as selected by HSA Members

Sweet Basil (Ocimum basilicum)
Basil is used in salads (tuna, green, potato or egg), use with fresh tomatoes, eggplant, peppers, zucchini, in marinades or pesto. Works well in combination with tomatoes and mozzarella cheese. Try basil on a sandwich of whole wheat bread with tomatoes and mayonnaise.

Common Thyme (Thymus vulgaris)Thyme is used in chicken broth and stuffing, marinades for meet or fish, lamb, veal, sauces, soups or egg dishes, often used in partnership with tomatoes, works well in oils and butters. Lemon thyme (T. x citriodorus) can be used with fish, in tea and in salad dressings.

Bay (Laurus nobilis)
Bay leaf is added at the beginning of cooking soups and stews and imparts a deep rich flavor. The leaf is left whole so it can be retrieved prior to searing. Fresh leaves are stronger than dried.

Common Sage (Salvia officinalis)
Sage is used in sausage, poultry, stuffing, pork, lamb, seafood, vegetables, breads and is used as a spice rub for pork shops or pork tenderloin. It is also frequently used in salads.

Greek Oregano (Origanum vulgare)
Oregano is used in soups, casseroles, sauces, stews, stuffing, eggs, tomato-based dishes, chili and pizza.

Chives (Alliums schoenoprasum)
Chives are used in vinegars, soft cheeses, salads, used as garnish, leaves work well in butter and oils.

Dill (Anethum graveolens)
Dill seeds are often combined with onions, cabbage, potatoes, cumin, chili powder, paprika. Seeds can be added to casseroles, lamb, fish, vegetable dishes and sauces. Chopped or whole dill weed can be added to soups, stews, casseroles, meat dishes, pasta, eggs and used to enhance sauces, dips, butters and cheeses.

Parsley (Petroselinum crispum)
Parsley is used in soups, stews, gravies, salads, meat and potatoes, used as a garnish and a breath freshener. Be generous with this herb in tomato dishes.

Rosemary (Rosmarinus officinalis)
Rosemary is used with lamb, venison, poultry, soups, stews, fish, tomatoes sauces, vegetables, marinades, and can be used as skewers for vegetables and meats on the grill, works well in a trio with sage and thyme or garlic and thyme, tastes great on steamed red potatoes or peas.

Lavender (Lavandula spp.)
Lavender is used in beverages, is an ingredient in Herbes de Provence blends and in a variety of sweet dishes. Lavendula angustifolia is best for culinary use and the flowers should be harvested just prior to opening and dried before use.

And for blends using any and all of these wonderful suggestions, please check out my website too!

Herb of the Week - Mustard Seed

It is that time of year when one can start seed here int he Illinois area so I am going to dedicate a few weeks to Herbs that you can grow from seed that you probably already have in your kitchen already -- in the spice cabinet.  This week it is Mustard and next week I will do anise.

Now those who frequent the blog know that I love mustard, making mustard and using mustad, but i also like growing mustard. so here is a rundown for this week's
                           Herb of the Week -  Mustard (Brassica spp.)

courtesy of Peggy Trowbridge Flippone

Mustard is a member of the brassica clan, which makes it a kissing cousin to cabbage, broccoli and radishes. Three main species are used for cooking. White- or yellow-seeded Sinapis alba, formerly known as Brassica hirta, is believed to be native to the Meditteranean region. Brown-seeded B. juncea probably originated in northwest India, and black-seeded B. nigra is native to the Middle East and Asia Minor. All three have naturalized throughout most of North America.

Food historians think mustard was first cultivated in India around 3000 B.C., and ancient Romans brought the seeds to Gaul. The plant was highly valued in Biblical times: Matthew 13:31 compares a grain of mustard to the kingdom of heaven.

The early Romans allegedly were among the first to prepare the spicy paste by mixing crushed seeds with the young, unfermented juice of wine grapes, known as “must.” (“Mustard” comes from the Latin mustum ardens, which means “burning wine.”) Although mustard probably first was used primarily for medicinal purposes, cooks throughout France, England, China and later the United States soon discovered the value and versatility of mustard.
Growing Mustard

Mustard foliage is rough and crumpled-looking, but attractive. The plant will produce four-petaled yellow flowers and, when not crowded, grow up to 2 feet.  Fill a shallow container three-quarters full with moist potting soil. Scatter a tablespoonful of seeds evenly on the soil's surface and cover with a light dusting of soil. Slip a plastic bag over the container and put it in a warm, sunny window. The seeds germinate rapidly. Remove the bag when the seedlings are 4 inches high.

You can keep the container of seedlings as an attractive plant or, if you want to grow a plant to maturity, remove one seedling from the container and transplant it to a 4-inch pot filled with potting soil. Take care to gently loosen the soil underneath the seedling with a pencil and lift the plant out by the leaves. (A plant can always regenerate new leaves but not a stem) Use a pencil to make a hole deep enough to receive the roots, and cover about an inch of the stem with soil. Water well and place the pot in a sunny window. If your light is good, the plant will produce flowers. 

Mustard does require bright sun.  Remember Mustard is an annual so sowing a new crop outdoors once the soil has warmed with give you more in the summer. You simply plant the seeds of this annual about 3 inches apart in a sunny garden site in either early spring or late summer. Like other brassicas, mustard thrives in cool weather. The tender young leaves will be ready to pick just a few weeks after the seeds sprout.

Take care before you plant mustard in your garden, however, as this easy-to-grow plant has become a troublesome weed in many states, due to the proliferation of its seeds. Before you grow mustard for seed, check with your County Extension agent to find out if mustard is restricted in your state.
To harvest the seeds, allow some of the plants to mature and flower. Seed pods will follow, about three months after planting. Harvest the pods when the plants begin to yellow, but before the pods break open and spill the seeds onto the ground. Store the seeds in a dry location until you are ready to use them, either whole or ground.


Mustard Extra

Next time you find yourself in Middleton, Wisconsin (near Madison), be sure to stop by the town’s brightest attraction, the National Mustard Museum. Open to the public since 1992, the museum displays 4,782 (at last count) jars of mustard, including historic tins and bottles that date to the 19th century.
“The idea came to me in 1986, after my Boston Red Sox lost the World Series,” museum curator and CMO (Chief Mustard Officer) Barry Levenson says. “I found myself walking the aisles of an all-night grocery store.
“When I got to the mustard aisle, I heard a voice saying, ‘if you collect us, they will come.’” Levenson swears it’s true.

Next time you are playing trvial pursuit remember these mustard facts: One pound of mustard contains about 250,000 seeds. Most of the mustard seeds used in Dijon, France, are grown in the United States and Canada. Canada produces about 90 percent of the world’s supply of mustard seeds.

To Use Mustard

 

Mustard’s use extends beyond that of a mere spread for bread, however. Indeed, the plant’s seeds, leaves and roots have been used as food, fertilizer, seasoning and medicine for millennia. Every part of the plant can be and has been used throughout history.
For centuries, people have eaten young mustard greens in salads. Loaded with vitamin A, mustard greens also are an excellent source of calcium and vitamin C. Most varieties grown for greens are of the spicy, brown-seeded type, B. juncea. Cooks subdue the bitter and pungent mature leaves by sautéing, stir-frying, braising, boiling and stewing them, the way you would prepare kale or turnip greens. Since antiquity, mustard seeds have been used to cure ailments, as well as to preserve perishables. Mustard poultices are still used as a household remedy for bronchitis and muscular aches.

Cut the leaves when the plant is 3 inches high and use as a garnish for steaks, salads and soups. The larger, older leaves can be cooked like spinach, but you will find that mustard greens have a more bitter taste. Grind the seed to make mustard powder, and use the whole seed as a pickling spice.

Recipes

Tarragon Mustard

Makes about 3/4 cup

This sophisticated mustard is very simple to make.

• 1/4 cup black mustard seeds

• 1/4 cup yellow mustard seeds

• 1/4 cup dry powdered mustard

• 3/4 cup cold water

• 114 cup dry white wine

• 1/4 cup white wine vinegar

• 1 teaspoon dried tarragon

• 118 teaspoon ground allspice

Mix mustard seeds, powdered mustard, and water in the upper pan of a noncorrodible double boiler. Let stand at least three hours. In another noncorrodible saucepan, mix the wine, vinegar, tarragon, and allspice and bring to a boil. Strain the liquid into the mustard mixture and blend well.  In the lower pan of the double boiler, heat water to boiling, then reduce heat to a simmer. Place the upper pan, containing the mustard mixture, on top. Cook, stirring, until the mustard is as thick as you like. It will thicken a bit more as it cools. Cover and refrigerate.

Whole Grain Mustard

Makes about 1 cup

This flavorful, all-purpose Im1Stard adds texture and tang to salad dressings and sandwiches.

• 1 tablespoon whole coriander seeds

• 6 tablespoons whole mustard seeds (a mixture of black and yellow)

• 1 tablespoon green peppercorns

• 1/2 teaspoon dried thyme

• 3/4 cup water

• 2 teaspoons honey

• 114 cup red wine vinegar

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a mortar. Mix the crushed seeds, thyme, and water in the upper pan of a glass, enamel or stainless steel double boiler and let stand at least three hours.  Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the Im1Stard mixture, on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.

  Check out our other blogs on mustard for recipes using mustard and crafting flavored mustard!