The Seed Library

Returning your seeds to The Seed Library 

• Once you have successfully harvested your seeds, place seeds from each plant into their own envelope and label it by including the plant type, variety, and date.  

• Drop your packaged seeds off at any one of  our staffed branches and they will be added to the collection and shared with the community. 

How to harvest your seeds 

Follow our instructions below to learn how to harvest your plant’s seeds. 

Beans and Peas 

1. Allow your beans to fully mature (about 4 – 5 weeks after it ripens). They will eventually become dry and hard. 

2. You will know when they are ready when you shake the dried out plant and hear the beans rattling inside their pods. 

3. Remove bean pods from plant and open them to remove the beans. 

4. Store on a plate for 1 – 2 days to ensure beans are completely dry. 

Beets

1. Allow plants to overwinter as the life cycle of beets is 2 years. In late autumn, lay down mulch around the base of plants.

2. Once your beet plants have flower stalks the following summer, the seeds will begin to ripen. 

3. Cut stalks off after they have finished blooming and two-thirds of the pods have faded from green to tannish/brown. 

4. Store stalks inverted in a paper bag to continue drying for 7 to 14 days. 

5. Once the pods are thoroughly dry shake the stalks in a bag or bucket.

6. Gently separate the seeds from other plant parts.

 Four O’Clocks

1. Spent blooms are ready to harvest when the flower has dropped off and the green seed has turned dark.

2. To collect the seeds, pick off the dark seed and remove any remaining green plant tissue from the seed.

3. Air dry the seeds for a week in a dry place out of direct light.

Herbs 

1. Once your herbs flower, allow the flower heads to start drying out. 

2. Snip flower heads off and allow herbs to dry completely in a warm dry place. 

Kale

1. Allow plants to overwinter as the life cycle of Kale is 2 years. In late autumn, lay down a thick layer of mulch around the base of plants.

2. Once your kale plants have flower stalks the following summer, the seeds will begin to ripen. 

3. Cut kale stalks off after they have finished blooming and the pods have faded from green to beige. 

4. Store stalks inverted in a paper bag to continue drying and once the pods are thoroughly dry shake the stalks in the bag or a bucket. 

5. Gently separate the seeds from other plant parts.

Lavender 

1. Cut lavender stalks off after they have finished blooming and the flower heads have dried.  

2. Tie string around the base of the lavender stalks and hang them up to dry in a cool place with ample air circulation. Place or tie a brown paper bag around hanging lavender stalks to catch any seeds that drop out. 

3. After several days of drying, shake the lavender in the bag or rub the stalks to release seeds. 

4. Separate the small, dark lavender seeds from other plant parts. 

Lettuce 

1. Once your lettuce plants have flower stalks, the seeds will begin to ripen. 

2. Once the stalks become dry and start producing dandelion-like fluff, the seeds are fully mature. 

3. To collect the seeds, shake the stalk over a paper bag or bucket. This may be done over a couple days or all at once, depending on how ready the seeds are. 

4. Gently remove fluff from seeds. 

Marigolds 

1. Spent blooms are ready to harvest when they are shriveled and brown and the lower portion of the seeds is black or dark brown.

2. To collect the seeds, clip off the dried flower and pull off withered petals.

3. Break open the dried calyx (base of the flower bud) and pull the seeds out.

4. Spread seeds out on a small tray and pick out any discoloured or deformed seeds.

5. Air dry the seeds for a week or two in a dry place out of direct light.

Peppers 

1. Allow peppers to fully develop on the plant. They should be dark in colour and slightly wrinkled. 

2. Pick the pepper, cut in half and rub/shake seeds out into a bowl. Remove any remaining seeds with your fingers. 

3. Spread seeds out on a plate or tray lined with paper towel. 

4. Allow to dry for 1 – 2 weeks, or until seeds have dried completely. 

Squash and Zucchini 

1. Slice open the fully matured fruit. 

2. Remove pulp and seeds with a spoon and place them in a strainer. 

3. Rinse thoroughly and remove any remaining pulp with running water. 

4. Spread seeds on a cookie sheet or a large flat surface and allow them to dry completely. 

Tomatoes 

1. Slice fully ripened tomatoes in half and scoop pulp and seeds into a clean bowl or jar. Add about a cup of water so that the seeds and pulp are floating in the liquid. 

2. Cover and place in a warm place and allow to ferment for 2 – 4 days.  

3. The fermentation process is complete when a layer of scum forms on the surface and/or when the seeds have sunk to the bottom of the container. Once this occurs, remove the seeds immediately – the seeds will begin to germinate if left sitting. 

4. Remove scum and thick pulp from the top of the liquid and pour the remainder into a fine sieve. 

5. Rinse seeds under running water to remove any remaining pulp. 

6. Carefully tap and spread seeds out onto a paper or glass plate. Do not use paper towels as the seeds will stick to them. 

7. Gently shake every once in a while to prevent clumping. 

8. Set in a warm dry spot and allow seeds to fully dry.