This graceful feathery annual was cultivated by the Egyptians in 1500 BC. The seeds can be used whole or crushed in baked goods, pies, applesauce, or cream cheese. Toss the flower or leaf into fruit salads, or use as garnish.
Harvesting: Harvest fresh leaves and flowers as needed. For drying, cut the entire plant before it flowers and hang it upside down to dry. Seed Saving: Harvest the seed heads individually as soon as they begin to turn brown, and spread them out to dry in a protected location out of direct sunlight. Thresh out the seeds by rubbing or shaking the heads, and remove as much chaff as possible. Store the seeds in a cool, dry place. Notes:
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Arugula seeds are ideal for gardens, ripen quickly and develop into a delicate annual. The plant is quite frost-resistant. Arugula is rich in essential nutrients such as calcium, potassium, phosphorus and magnesium, vitamins A and C, and at the same time consists of more than 90% water and only 25 calories per 100 g. The mustard flavor of the leaves is ideal for use in salads. , sauces, sandwiches, pizza fresh or lightly fried.
Harvesting: The first crop of leaves can be harvested two to three weeks after planting when they reach 2-3″ in length. Smaller leaves have a more delicate texture and delicate aroma than larger leaves, which can be pretty intense and rich in flavоr. Blooming arugula makes the leaves too bitter, although the flowers are edible and serve as a great garnish. Store the harvested leaves in the refrigerator and use them within about six days. Seed Saving: Roquette Arugula seed pods explode when ripe and therefore require special attention. They should be trimmed when they are brown and almost dry. Dry them in a protected area, covered with a cloth to prevent seed loss if the pods explode. Remove debris from Roquette Arugula seeds and store them in a cool, dry place for up to four years. Notes:
A quick growing, dwarf border plant of spreading growth literally covered with small, white flowers. its dense. compact habit and profuse bloom make it excellent for low edgings, ground covers between bulbs and masses in rock gardens. Blooms continuously from spring to fall.
Growing: Set out container plants in spring, or sow seeds indoors early, or outdoors as soon as the soil has warmed. Thrives in full sun or partial shade. Can also be used cascading from hanging baskets. Self sows. Seed Saving: After the flowers fade, the plant will produce seed pods. Watch the pods carefully, since they eventually split and release their seeds. Harvest the seeds as soon as they ripen to their mature light brown color. The entire plant can also be removed and spread out to dry, and the seeds removed from the pods. Store seeds in a cool, dry place. Notes:
Crego Mixed ColorsShowy late summer and fall color in spectrum lavender-blue, purple, pink, rosy red, and white. Bushy plants about 2' high produce large flowers 4"-5" across with long ribbon-like curled and twisted petals. Culture: For late summer blooming, start seeds indoors in early spring. For fall flowers, sow seeds outdoors after all danger of frost. Pinch out leaders to encourage branching and deadhead spent blooms consistently. Excellent for cutting or bedding flowers. Best in full sun in well-drained soil. Seed Saving: Allow the flowers to mature into seed heads. The dried heads will contain tiny tan seeds of a rounded shape. Remove the heads and spread them out to dry completely, away from directed sunlight. Crush or open the heads to release the seed. Store the cleaned seed in a cool, dry place. Notes
Powderpuff Mixed ColorsThis type of Aster appeals to gardeners everywhere, it is truly a natural bouquet. the flowers are compact, symmetrical and when in full bloom cover the entire plant at one time with as many as 20 long-stemmed flowers. Powderpuff's grow readily in hot summer weather and bloom throughout summer. Excellent for tall borders or beds.
Culture: Sow seeds in well-drained soil after all danger of frost is past. can start indoors 6-8 weeks before transplanting. Lightly cover seeds and keep evenly moist. Avoid disrupting roots when transplanting Seed Saving: Allow the flowers to mature into seed heads. The dried heads will contain tiny tan seeds of a rounded shape. Remove the heads and spread them out to dry completely, away from directed sunlight. Crush or open the heads to release the seed. Store the cleaned seed in a cool, dry place. Notes
Calabrese Green SproutingA deliciously flavored vegetable of Italian origin. The large vigorous plants produce a central head 5"-6" (13-15 cm) laterals. Heads are bluish to green in color. Plants are tall and erect. Culture: Plants can be started indoors 5-7 weeks before the last frost date and hardened before transplanting. Broccoli prefers cool weather. Seed Start Dates:
Harvest: 58-90 days from transplant Nutrition: Especially high in Vitamin C Riboflavin and Calcium Seed Saving: Allowing broccoli to produce seed will take an entire growing season, and may require digging up the plants for the winter or mulching them well. Broccoli will cross pollinate with other members of the cabbage family such as cauliflower, and isolation of at least 1/4 a mile is recommended to prevent cross breeding. Once the flowers have bloomed and produced seed pods, let them dry and carefully remove them from the plant. Store Organic Green Sprouting Calabrese broccoli seeds in a dry, cool place for up to five years. Notes:
Waltham 29Waltham is great Broccoli for cool climates that produce good medium-sized heads and a great harvest! Plants are heterogeneous in maturity, resulting in a prolonged harvest period, ideal for a home garden. Waltham's tasty Broccoli is easy to grow, ripens in 85 days, and reaches 4-8″.
Culture: Plant broccoli indoors 5-6 weeks before the last expected frost for a quick harvest. Plant the seedlings 1-2 feet apart in rows 2-3 feet apart when they are about 6" tall. Direct sowing involves planting 1" deep and 3" apart in full sun and rich soil, abоut 2-3 weeks before the last spring frost. Seeds germinate at temperatures up to 40 degrees F. For fall harvest, sow seeds in late July or August. Seed Start Dates:
Harvest: Collect the main heads while they are taut and until the tiny buds are open. Cut at least 6 inches from the stem. Side shoots will continue to develop along the stem and can be harvested as well. The plant will grow all the time as long as the weather conditions are favorable. Nutrition: Especially high in Vitamin C Riboflavin and Calcium Seed Saving: Waltham 29 broccoli produces seeds after the growing season. Sometimes it is necessary to dig up the plants for the winter or mulch them well. To prevent cross-pollination with other cabbage family members, such as cauliflower, isolation of at least 1/4 mile is recommended. Whеn the flowers are in full bloom, let the pods dry, then carefully remove them from the plant. Separate the seeds from the pods. Store in a cоol, dry place for up to five years. Notes
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Detroit Dark RedThe best-known heirloom variety. Root nearly round, very smooth, medium size. Flesh deep red zoned with a darker shade. Most excellent, quality and remains in good condition for a long time. Their flavor is rich and sweet.
Culture: Sow every two weeks April Through August for a continuous supply. Beets prefer cool weather and are at their tender best when grown quickly with plenty of moisture. Soil should be loamy, high in organic matter. Harvest: Pick when roods have reached 3" (7.5 cm) in diameter. Nutrition: Vitamin B, Calcium, and Iron. Seed Saving: Since beets are wind pollinated, be sure to separate them from other varieties of chard and beet by at least two miles to preserve genetic purity. Beet plants must weather the winter in order to produce seed. Dig up the roots and store them in sand, without the roots touching each other, in a cool and humid location - plant seeds again in early spring. The plants will soon go to seed in the spring; wait until the seed heads are fully grown and dry before removing them. The seeds will readily come off the stems after they are completely dry. Store seeds in a cool, dry place for up to five years. Notes:
A Chinese vegetable with large green leaves on a thick white stem and grown for various purposes. It can be used to add to soups, salads, meats, and more. The leaves have a mild and aromatic taste.
Culture: The soil should be fertile and fertilized with compost or organic matter. Chinese cabbage grows best in full sun or partial shade at temperatures between 45 and 75 F (7-24 C). For direct sowing, sow 4-6 weeks before the last spring frost, 1/4″ deep, about 12″ apart. The seeds germinate after about ten days. For autumn sowing, direct sow in July. Harvest: The most delicate leaves are at the embryonic stage on the 28th day for, by the 50th day, the head of cabbage is fully ripe. Consume within five days. Seed Saving: Bok Choy should be dug up before the first heavy frost in regions with cold soil. Store the plants in sand or sawdust and plant them again in the spring. Collecting seeds from about six plants allows for the best genetic diversity. In warm climates, mulch the Bok Choy thickly for the winter. In the spring, the plant will bloom and pod. Wait until they turn brown and dry, cut them off, and let them dry completely. Remove seeds from pods, store them in a cool, dry place for up to five years. Notes:
The Black Eyed Susan is a biennial plant with yellow flowers and a black eye in the center of each flower. It is also an attractor of all sorts of pollinators. These seeds require stratification and light to germinate.
Harvesting: You can harvest after they bloom. Just cut it at the bottom of the stem and place it in water immediately. Wonderful as a cut flower in arrangements. Seed Saving: After the flower petals fall from the head, the center cone will begin to develop seed. Remove the seed heads as soon as the stem beneath the cone begins to turn dry and brown. Spread the seed heads out to dry away from direct sunlight, then separate the small Rudbeckia Hirta seeds from the stems by rubbing them lightly. Store the cleaned Black Eyed Susan seeds in a dry, cool place. Notes:
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Italian BasilThis popular Basil variety has the largest leaves of any of the Basil varieties. Its sweet, spicy flavor has many kitchen uses such as cooked, fresh, in sauces, in salads, and in cooked dishes. Plants grow large green leaves from 2 to 4" long Harvesting: Basil leaves can be harvested as soon as they reach a height of 6-8". The best time to harvest the leaves is in the morning after the dew dries. After the plant is established, harvesting often actually improves production; once the flowers develop, however, the leaves grow bitter to the taste. Seed Saving: After the flowers have finished blooming, seeds will begin to develop. Harvest the clusters of pods when they turn brown, and spread them out to dry in a protected location away from direct sunlight. Thresh the heads to remove the seed, and clean out as much of the chaff as possible. Store seeds in a cool, dry place. Notes:
Sweet BasilA popular and easy to grow annual that develops into an attractive bushy plant 1 1/2'-2' (46-60 cm) tall. Growing: Plant in well-drained soil. Avoid over-watering. Excellent pot-grown indoors. Harvest: Pick leaves when young, gather tops as flowers open. Uses: Aromatic leaves have a spice clover-like flavor when pulverized. Popular in tomato dishes, stews, soups, spaghetti, fish, poultry, and salads. Used in potpourri. Preserving: Freeze leaves (coat with olive oil first) or dry them. To dry, cut whole stems on a dry morning. Tie stems loosely together in small bunches and hang in a dry, airy location out of the sun. Basil may also be dried on a cheesecloth or a window screen in a dry, shady location. When thoroughly dry, store in a tightly sealed glass jar in a dry, dark location. Basil may be frozen dry on a cookie sheet and then sealed in zip lock bags, or it can be minced and frozen in an ice cube tray in water or olive oil. You can also preserve basil using sea salt. Place a layer of sea salt on the bottom of the container you will use. Place a leaf on top of the salt. Add a layer of salt to cover the leaf so the leaves do not touch each other. Make as many layers are you have room for and seal the container and place it in the refrigerator. Seed Saving: After the flowers have finished blooming, the seeds will begin to develop. Harvest the clusters of pods when they turn brown and spread them out to dry in a protected location away from direct sunlight. Thresh the heads to remove the seed, and clean out as much of the chaff as possible. Store the seeds in a cool, dry place. Tips:
Thai BasilGrowing: Plant in well-drained soil. Avoid over-watering. Excellent pot-grown indoors. Harvest: Pick leaves when young, gather tops as flowers open. Uses: This Thai Basil herb has a distinctive licorice scent and flavor, commonly used in Thai and Vietnamese cooking. Lovely purple stems and blossoms adorn this herb, which also does well in containers. It's happiest in full sun but will tolerate some filtered shade. Preserving: Freeze leaves (coat with olive oil first) or dry them. To dry, cut whole stems on a dry morning. Tie stems loosely together in small bunches and hang in a dry, airy location out of the sun. Basil may also be dried on a cheesecloth or a window screen in a dry, shady location. When thoroughly dry, store in a tightly sealed glass jar in a dry, dark location. Basil may be frozen dry on a cookie sheet and then sealed in zip lock bags, or it can be minced and frozen in an ice cube tray in water or olive oil. You can also preserve basil using sea salt. Place a layer of sea salt on the bottom of the container you will use. Place a leaf on top of the salt. Add a layer of salt to cover the leaf so the leaves do not touch each other. Make as many layers are you have room for and seal the container and place it in the refrigerator. Seed Saving: After the flowers have finished blooming, the seeds will begin to develop. Harvest the clusters of pods when they turn brown and spread them out to dry in a protected location away from direct sunlight. Thresh the heads to remove the seed, and clean out as much of the chaff as possible. Store the seeds in a cool, dry place. Tips:
Bush Bean - Tendergreen Improved - Out of StockExtremely meaty, smooth, dark green, round, tender pods, 6"-7" (15-18 cm) long. Absolutely stringless at all stages of growth. This highly productive bean is ideal for home and market gardens. Culture: After the last frost date, the soil is approximately 50 degrees Fahrenheit, sow seeds 4" apart, 1" deep in rows 24"-36" apart. Thinning is not necessary. For continuous supply plant every three weeks until July 15th. Harvest: Maturity 52 days. Pick regularly when young to encourage a new pod set. Extended season, high yield even in hot weather. Nutrition: Good source of protein, dietary fiber, Vitamins A and C Preserving: Can or Freeze Seed Saving: Near the end of the growing season, allow the beans to dry completely on the vine; the pods will be light brown, and the seeds will rattle inside. Remove the seeds from the pods. After the green bean seeds are completely dry, store them in a cool, dry place for up to a year. Notes:
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Garden Bean- Burpee Stringless Green PodAttractive, round bean pods 5"-6" long, Slightly curved, brittle, meaty, entirely stringless, and of finest flavor. The plants are medium-large, spreading bush form, with dark green foliage; extremely productive Culture: Any good well-drained soil with a pH above 6 will grow beans. After the last frost date, sow seeds approximately 2" apart, 1" deep, rows 24"-36" apart. Pick regularly when young to encourage a new pod set. Beans do not tolerate cool, wet soil. Harvest: Pick when pods are full Nutrition: Low calorie, high in fiber. Vitamins A and C, Calcium, and Phosphorus Seed Saving: Near the end of the growing season, allow the beans to dry completely on the vine; the pods will be light brown, and the seeds will rattle inside. Remove the seeds from the pods. After the seeds are completely dry, store them in a cool, dry place for up to a year. Notes:
Garden Bean - Topnotch Golden WaxThis bean is the best flat podded wax bean. Pods are 5 1/4" (13.125 cm) Long. Stringless, tender, and of fine flavor. Freezes well. Very productive. Suitable for canning.
Culture: Any good well-drained soil with a pH above 6 will grow beans. Plant from late spring to mid-summer, after the soil, warms. Stagger plantings one week apart for continuous yields. Harvesting: When pods are 3" long. Do NOT pick when plants are wet. Pick regularly when young to encourage a new pod set. beans do not tolerate cool, wet soil. Preserving: Can or Freeze Nutrition: Low in calories, high in fiber, complex carbohydrates, and protein. Seed Saving: Near the end of the growing season, allow the beans to dry completely on the vine; the pods will be light brown, and the seeds will rattle inside. Remove the seeds from the pods. After the seeds are completely dry, store them in a cool, dry place for up to a year. Notes:
In the garden it spreads like a cloud over spaces left empty (spent spring bulbs) and ties everything together as it does in cut flower arrangements both fresh and dried. Plant has many branched, spangled with tiny, dainty, rose-like white flowers in summer.
Culture: Start indoors and set transplants outdoors in well-drained soil where plants will have room to spread. Maintain moisture. Seed Saving: After blooming, each flower will develop a small round seed pod. As soon as the pods dry and contain mature black seed, shake them over a container to remove the seed. The entire plant can also be cut several inches above ground level and hung upside down, to allow the seed to fall as the plant dries. Notes:
Long Island ImprovedLong Island Improved Brussels Sprouts are the most common, widely adapted, and diverse home care views! It tastes like cabbage, resistant to the northern climate and light winter frost.
Cultivate: Indoors: Start: Feb 13 - Feb 27 Transplant: Apr 03 - May 01 Fall Start: Jul 23 - Jul 30 Fall Transplant: Aug 13 - Sep 03 Outdoors: Start: Apr 03 - May 01 Seed Saving: Seed heads will not develop until early spring, so overwintering the plant will be necessary. If the climate is cold, this means digging up the plant and storing it, stem and all, in moist sand at a temperature of about 40 degrees F. Replant 3-4 weeks before the last spring frost. Allow the sprouts left on the plant to flower, mature, and fully dry on the stem. The seed heads will open as soon as they are dry and brown, so watch them closely in order to save the seed before it falls to the ground. Store seeds in a cool, dry place for up to five years. Notes:
Double Mixed Colors-Out of StockAlso known as cornflowers, bachelor buttons are a fast growing annual excellent for cutting. Flowerets are 1 1/4" across, in purples, light and deep pinks, and white, centered by a tiny dark brown eye. They are easy to grow making them good for children and beginners. For more blooms keep cut faded flowers to encourage new blossoms. Sow seeds in early fall if successive sowings are made. Culture: Bachelor's Buttons need well-drained soil and they tolerate poor soil. They do best in full sun. Seed Saving: After the flower fades, the tiny oblong seeds will form. As soon as the seed can easily be removed, it is mature. Remove the dried seed heads and rub them lightly to separate the seed from the husk. Store the seeds in a cool, dry place. Notes:
Bachelor's Button - Polka Dot MixThis easy-to-grow favorite annual comes in a bright mix of blue, purple, pink, white, and rose. Excellent for dried flower arrangements or potpourri. The plant is a dwarf, so it is great for gardens with limited space. Culture: Bachelor's Buttons need well-drained soil and they tolerate poor soil. They do best in full sun. Seed Saving: After the flower fades, the tiny oblong seeds will form. As soon as the seed can easily be removed, it is mature. Remove the dried seed heads and rub them lightly to separate the seed from the husk. Store the seeds in a cool, dry place. Notes:
Bachelor's Button - Tall MixedReaching a height of 36 inches, this colorful mix of pink, red, blue, and white Bachelor Buttons will be one of the first flowers to bloom come spring.
Culture: Bachelor's Buttons need well-drained soil and they tolerate poor soil. They do best in full sun. Seed Saving: After the flower fades, the tiny oblong seeds will form. As soon as the seed can easily be removed, it is mature. Remove the dried seed heads and rub them lightly to separate the seed from the husk. Store the seeds in a cool, dry place. Notes:
The Blue Columbine is a perennial plant with incredibly unique blue and white flowers. They are great attractors for pollinators
Harvesting: Columbine makes a lovely cut flower. Choose blossoms that have just opened for the longest vase life. Keep in mind that this plant can be toxic and should not be ingested. Seed Saving: Keep in mind that this plant will cross pollinate easily with other varieties of columbine. Watch the maturing seed pods carefully, since they will open and expose their seed when fully ripe. Shake the open pods into a container to remove the seed. Store Rocky Mountain Blue Columbine flower seeds in a cool, dry place for up to two years. Notes:
Caraway is a plant in the carrot family, which is cultivated for its small fruits. The dry fruits, which look like seeds, are used as a spice. The roots of the plant can be used as a root vegetable and the leaves can be used as a herb, similar to parsley.
Harvesting: Fresh caraway leaves, which have a flavor similar to dill and are often used in salads, can be harvested at any time after the caraway herb plant reaches a moderate height. The seeds will not be produced until late summer of the plant's second year. Remove the seed heads as soon as the seeds begin to mature, since they shatter easily. Rub the heads lightly to separate the seed from the heads, and store them in an airtight container. Seed Saving: This variety of caraway, being biennial, will not produce seed until the late summer of its second year; in cold regions, a layer of mulch may be necessary for protection. The seeds will begin to mature about a month after the plant begins flowering. Remove the seed heads as soon as the seeds begin to mature, since they shatter easily. Rub the heads lightly to separate the seed from the heads. Store caraway seeds in a cool, dry place and use as soon as possible. Notes:
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Ancient authorities such as Hippocrates and Galen wrote of the medical benefits of chamomile, and it remains a popular and effective herbal remedy in modern times. As a tea or infusion, chamomile gives a feeling of relaxation and drowsiness, making it an excellent treatment for insomnia or anxiety. The dried flowers and leaves also make a sweet scented addition to sachets or potpourri.
Harvesting: Harvest chamomile as needed as soon as it reaches a desirable size. For the best flavored tea, harvest the chamomile flower heads in the morning as soon as they open. Spread them out to dry for about 2 weeks in a very dry, warm place out of direct sunlight. Store the flower heads in an airtight container. The more you harvest flowers the more the plant will produce. Cut down to the next node on the stem to encourage growth. Seed Saving: Chamomile easily reseeds itself, but the seed can easily be collected. Remove the flower heads when they dry up on the stem; spread them out to finish drying in a protected location out of direct sunlight. Thresh the heads to remove the chamomile seeds, and store it in a cool dry place for 3-4 years. Notes:
The Rainbow Mix Coleus is an annual plant with foliage that has a red/burgundy color with a light green outline. Coleus is grown for its brilliant, glowing foliage rather than flowers. This is an outstanding mixture formulated to provide the best and brightest colors of medium-sized leaf varieties. Spectacular for beds and borders.
Harvesting: For fresh bouquets, strip the foliage that will fall below the water level, and place in water immediately. Seed Saving: After the inconspicuous flowers fade, the tiny seeds will develop in the dried flower head. Shake the ripening plant over a container to remove the mature seed. Keep Coleus Rainbow Mix Seeds in a cool, dry place. Notes:
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Chicago Pickling - Out of StockAn old-time favorite for home gardens was introduced in 1888. Thick, Square-ended, medium green, thin-skinned fruits 6"-7" (15-17.5 cm) x 2 1/2" (6.25 cm). Well warted, black spines. Disease-resistant high-yielding prolific variety mainly harvested young for pickling. if allowed to reach full maturity can be used as fresh slicing. today Culture: Plant in groups (hills) of 6-8 seeds, directly into loose, fertile soil, after the weather has warmed. Seeds can be sowed indoors 4-6 weeks prior then transplant to full sun area. Water and Fertilize often. Harvest: 50-60 days Seed Saving: Cucumbers usually produce both male and female flowers in the same plant, and will cross with other varieties of cucumber; be sure to separate the varieties to prevent cross-pollination. Allow the cucumbers to mature past the eating stage - the cucumber will be very soft and the skin will turn either white, brown, yellow, green, or orange, depending on the variety. This may take up to five weeks. Remove the cucumbers from the vine and allow them to cure in a dry, cool place for another two weeks. Cut open the cucumbers and scoop out the seeds into a bowl; add an equal amount of water, and keep them in a 90-degree location away from sunlight for 24-36 hours. The mixture will be fermenting, and mold may form; stir it twice a day. At the end of the fermentation process, add more water while stirring - the hollow seeds and debris will float to the top, and the good seeds will sink. Remove the water and debris, and spread out the good seeds on a flat surface to dry for about two weeks. Store seeds in a cool, dry place for up to 8 years. Notes:
MarketerThe Marketer cucumber is a garden favorite renowned for its exceptional flavor and versatility. Smooth, dark green skin with white spines, it typically grows to a length of 6 to 8 inches. Known for its crisp, juicy texture and subtly sweet taste, it's a perfect addition to salads, sandwiches, and pickling jars. Marketer cucumbers are a reliable choice for both novice and experienced gardeners, offering high yields. Harvest: This dual purpose variety of cucumber is slender and white spined; it works very well for both pickling and slicing. If picked consistently all season, the yield will be very high. When the blossom end of the cucumber begins to turn yellow, this indicates that the cucumber has passed its prime. Cucumbers store very well in the refrigerator. Seed Saving: This dual purpose variety of cucumber is slender and white spined; it works very well for both pickling and slicing. If picked consistently all season, the yield will be very high. When the blossom end of the cucumber begins to turn yellow, this indicates that the cucumber has passed its prime. Cucumbers store very well in the refrigerator. Notes:
Marketmore 76Open-pollinated slicing cuke of later maturity. Deep green fruits 8 1/2" long. Slightly tapered. Disease resistant to scab and mosaic, Culture: Warm, rich, limed soil grows the best cucumbers. Sow 8 seeds per group and space groups 3'-4' apart. Later thin to 3 plants 4" apart. Harvest: Near 67 days, keep vines picked clean for a continual yield. Seed Saving: Cucumbers usually produce both male and female flowers in the same plant, and will cross with other varieties of cucumber; be sure to separate the varieties to prevent cross pollination. Allow the cucumbers to mature past the eating stage - the cucumber will be very soft and the skin will turn either white, brown, yellow, green, or orange, depending on the variety. This may take up to five weeks. Remove the cucumbers from the vine and allow them to cure in a dry, cool place for another two weeks. Cut open the cucumbers and scoop out the seeds into a bowl; add an equal amount of water, and keep in a 90 degree location away from sunlight for 24-36 hours. The mixture will be fermenting, and mold may form; stir it twice a day. At the end of the fermentation process, add more water while stirring - the hollow seeds and debris will float to the top, and the good seeds will sink. Remove the water and debris, and spread out the good seeds on a flat surface to dry for about two weeks. Store seeds a cool, dry place for up to 8 years. Notes:
White SpineExcellent disease-resistant, Vigorous plants. Medium green with small white spines. The internal structure is solid and crisp. Bears many small, blocky fruits with tender skins. This variety is perfect for making all types of pickles.
Culture: Plant in groups of 6-8 seeds, 4'-5' (120-150 cm) between groups. Thin to 3-4 seedlings per group. Harvest: 1 1/2" long for tiny sweets to 5"-6" long for robust dills and spears. Frequent picking promotes more blossoms. Yields extremely well. Uses: May used fresh in salads but this variety was bred for homemade pickles. Seed Saving: Cucumbers usually produce both male and female flowers in the same plant, and will cross with other varieties of cucumber; be sure to separate the varieties to prevent cross pollination. Allow the cucumbers to mature past the eating stage - the cucumber will be very soft and the skin will turn either white, brown, yellow, green, or orange, depending on the variety. This may take up to five weeks. Remove the cucumbers from the vine and allow them to cure in a dry, cool place for another two weeks. Cut open the cucumbers and scoop out the seeds into a bowl; add an equal amount of water, and keep in a 90 degree location away from sunlight for 24-36 hours. The mixture will be fermenting, and mold may form; stir it twice a day. At the end of the fermentation process, add more water while stirring - the hollow seeds and debris will float to the top, and the good seeds will sink. Remove the water and debris, and spread out the good seeds on a flat surface to dry for about two weeks. Store seeds a cool, dry place for up to 8 years. Notes:
The foliage has a mild onion flavor that can flavor a wide variety of food! The onion-like leaves are hollow and grow back quickly after being cut for a tasty garnish.
Cultivating: For Starting Indoors: Sow seeds 8-10 weeks before the last frost date. Seeds need darkness to germinate so plant them 1/4" deep. Cover the plants with a piece of cardboard or newspaper until sprouting occurs. Transplant seedlings when 4-6" tall. For Direct Sowing: Direct sowing is recommended for chives. Sow 1/4" deep every 6" after the danger of frost has passed. Sow 4-6 seeds per hole, Harvesting: Wait until the chives are at least 6" tall before harvesting. Harvest fresh leaves continuously from early spring until fall. Cut the outer leaves first or the entire plant leaving about 2" of the leaves above the soil for regrowth. Stop harvesting 3 weeks before the first frost date. Chopped leaves can be frozen or dried. Seed Saving: Allow the flowers to mature and develop seed heads. When the seed heads turn brown, remove them before they open and drop their seed. Spread them out to dry in a protected location away from direct sunlight. Rub the dried heads to separate the seeds from the pods. Store common chives seeds in a cool, dry place for up to 2 years. Notes:
A delightful collection of floral favorites blooms 8-10 weeks from germination, creates a beautiful annual flower bed that can be used for colorful cut flower arrangements (Yellows to Blues to Reds). Perfect for low-maintenance flower gardening.
Culture: Sow, in early spring after last frost date, in prepared soil, raked smooth. Broadcast seed evenly and rake lightly into the soil. Regular watering is essential to establish plants. Notes:
Low growing, spreading, clump forming, narrow leaved plants with attractive foliage on semi-woody stems 6"-12" (15-30 cm) high. Spreads up to 24" (61 cm). They blanket themselves with short spikes of colorful, upright florets over a long period. excellent as ground cover in rock and wall gardens and as an edging for spring borders.
Culture: Sow seeds indoors 4-6 weeks before planting time in peat pots. Once the air temperature has warmed raked soil and sow seeds. Set out transplants in early spring. Seed Saving: After the flowers fade, a papery tan seed head will form; the ripe seeds will be flattened brown ovals. Shake the ripe heads over a container to remove the seed. Store the cleaned seed in a cool, dry place. Notes:
Imperator 58The Imperator 58 carrot is a long, straight, and tapered carrot that can grow up to 10" long and 1 1/2" wide. It is coreless, tapered, and slender, having a deep orange color, a sweet flavor, and a tender and crisp texture. Harvesting:
Seed Saving: Carrots are biennial, meaning they flower in the 2nd year. So, it is a 2-year process. Overwinter at least 5 plants in the garden, but you will need at least 10-12 weeks of temperatures that are consistently below 59°F. The following spring, fresh growth will sprout from the tops of your carrots, and a flower stalk will develop in 4-6 weeks. An umbrella-shaped cluster will form covered with tiny blooms with the added benefit of attracting beneficial pollinators. By summer, these umbels dry out and turn brown. To harvest the seeds, cut the dry umbels with scissors and allow them to dry further in a bowl or tray in a well-ventilated area. When dry and brittle, rub them between your fingers to loosen the seeds from the flower head. Separate the seeds from the chaff by picking through the pile. Store them in paper envelopes or any small container in a cool dark place. Notes:
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Nantes CorelessCrisp carrot with a blunt end, slim well shaped orange roots 6"-7" long, cylindrical, 1"-1 1/2" thick.
Culture: Sow 1/2" deep and cover with light soil. Keep moist until the seeds sprout. Does well in raised beds or soilless growing medium. Thinning is a must for all root crops. Try snipping the tops of unwanted plants, as the action will not disturb the root of carrots left to mature. Harvest: at 70 days they are fine-grained, tender, sweet, and practically coreless. Excellent for freezing. Nutrition: Low in calories, high in vitamin A. Seed Saving: Because carrot varieties will cross-pollinate with each other as well as with wild carrots, isolate the plant for seed at least two miles from other varieties or provide a protective cage. It will be necessary to dig up the carrots before the first heavy frost; twist off the tops and store the carrots at 35 degrees F in damp sand or sawdust over winter, making sure the roots do not touch. Plant them again in the spring. From 30-40 carrots should be harvested to preserve genetic diversity. Clean to remove as much chaff as possible, then store in a cool, dry place for up to three years. Notes:
Popular easy to grow annual, whose pleasantly aromatic and flavorful seeds are used in potpourri and to flavor pastry, beans, stew, sausage, and fish. Distinctively flavored leaves are best with fowl, meats, and spicy dishes. Grows 1"-2" (30-76 cm) tall.
Culture: In a full sun area prepare rich, light soil. Sow in early spring. Thin to 8" (20 cm) apart Harvest: Pick young leave anytime. Collect seeds when brown before they drop. Roots can be harvested in autumn. Start harvesting leaves when the plant is 6"-8" tall Uses: Whole seeds add flavor to soups, sauces, and vegetable dishes. Add leaves to curries, stews, and sauces. Seed Saving: The seeds will begin to develop about 2-3 weeks after the plant flowers. Pick the seed heads when they ripen to a straw color, then spread them out to dry in a protected location away from direct sunlight. Thresh to remove the cilantro coriander plant seeds from the stems, and store them in a cool dry place. Notes:
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DazzlerThe Dazzler Cosmos is an annual lant with vibrant hues of red and a yellow center. These large, crimson flowers will simply dazzle the senses. If the color is too intense, it can be planted with other wildflowers to tone it down. This annual wildflower is very easy to grow and is an excellent choice for a beginning gardener. Harvesting: Cut and gather a small handful of long flower stems. Ensure to leave at least two sets of leaves on the green part of the stem. Cosmos blossoms make lovely, long lasting cut flowers. Cut long stems of blossoms that have just opened, and remove any foliage that will fall below the water level. These flowers usually have a vase life of 7-10 days. Cosmos blossoms also make attractive dried flowers. Seed Saving: Allow the flowers to drop their petals and develop into spiky seed heads. When ripe, the heads will be brown or dark brown and easily broken apart to reveal the narrow, sharp seeds. Remove the ripe seed heads and spread them out to dry away from direct sunlight. When they have completely dried, break apart the heads to separate the seeds from the husk. Store the cleaned Cosmos dazzler seeds in a cool, dry place. Notes:
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Early Sensations - Out of StockBlooms from seed in 8-10 weeks. the foliage is light and finely cut, rivaling the fern for decorative purposes. Plant height 4' to 5' (120-150 cm). Beautiful daisy-like flowers of pure white, pink, and crimson, vigorously bloom from late summer until severe frost. Culture: Can be started indoors and transplanted to full sun in well-drained soil or direct sow after soil warms. Seed Saving: Allow the flowers to drop their petals and develop into spiky seed heads. When ripe, the heads will be brown or dark brown and easily broken apart to reveal the narrow, sharp seeds. Remove the ripe seed heads and spread them out to dry away from direct sunlight. When they have completely dried, break apart the heads to separate the seeds from the husk. Store the cleaned seed in a cool, dry place. Notes:
PurityThe Purity Cosmos is an annual plant with beautiful white flowers and a yellow center. Harvesting: Cut and gather a small handful of long flower stems. Ensure to leave at least two sets of leaves on the green part of the stem. Cosmos blossoms make lovely, long lasting cut flowers. Cut long stems of blossoms that have just opened, and remove any foliage that will fall below the water level. These flowers usually have a vase life of 7-10 days. Cosmos blossoms also make attractive dried flowers. Seed Saving: Allow the flowers to drop their petals and develop into spiky seed heads. When ripe, the heads will be brown or dark brown and easily broken apart to reveal the narrow, sharp seeds. Remove the ripe seed heads and spread them out to dry away from direct sunlight. When they have completely dried, break apart the heads to separate the seeds from the husk. Store the cleaned Cosmos seeds in a cool, dry place. Notes:
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Sensational MixThe Sensation Mix Cosmos is an annual plant with white, pink, rose, and red colored flowers.
Harvesting: Cut and gather a small handful of long flower stems. Ensure to leave at least two sets of leaves on the green part of the stem. Cosmos blossoms make lovely, long lasting cut flowers. Cut long stems of blossoms that have just opened, and remove any foliage that will fall below the water level. These flowers usually have a vase life of 7-10 days. Cosmos blossoms also make attractive dried flowers. Seed Saving: Allow the flowers to drop their petals and develop into spiky seed heads. When ripe, the heads will be brown or dark brown and easily broken apart to reveal the narrow, sharp seeds. Remove the ripe seed heads and spread them out to dry away from direct sunlight. When they have completely dried, break apart the heads to separate the seeds from the husk. Store the cleaned Cosmos seeds in a cool, dry place. Notes:
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Tall UtahDelicious, crunchy, and popular, celery grows up to 30 inches tall and has long smooth stems. He has good heart development, strong roots, and good disease resistance. Ripens up to 100 days, is suitable for short seasons, and can be harvested at any time after the stems are at least six inches tall.
Experts believe that it was probably first grown in the Mediterranean basin. In ancient times, celery was prized for its medicinal properties. European chefs have been using it as a condiment since the seventeenth century. It is believed that a Scotsman named George Taylor brought celery to the United States. Harvesting: Trim the entire plant at soil level when it is 3″ in diameter, or cut off individual outer stems when it is 12″ tall. Celery leaves can also be used fresh as a seasoning or in salads. Seed Saving: To save seed in areas where the ground freezes over winter, it will be necessary to dig up the celery before the first heavy frost; cover the roots with dirt and the stalks with straw, and keep them in a humid location with near-freezing temperatures. In the spring, remove rotted or damaged stalks and set out the plants after the last frost. In warmer climates, leave the celery in the ground and cover them thickly with mulch over winter. In the spring, allow the plant to flower; when the seed heads on the flower grow brown and dry, cut them off and allow them to fully dry indoors. Remove as much chaff as possible, then store it in a cool, dry place. Notes:
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CategoriesFDL Seed Library
The FDL Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home. By saving seeds as a community we help create local seed stocks that are better acclimated to our climate and which support an abundant and genetically diverse landscape.
We ask that seeds are “returned” by harvesting seeds from a plant or two that you grow. Donated seeds will help to add diversity to our collection. Archives
March 2022
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