In late summer herbs, flowers and vegetables are rapidly on their way to seed. In the vegetable garden, we can take advantage of this bounty by saving the seed for starting off next year’s crop. Not only does this make economic sense, it can also help with biodiversity. If you are lucky you may even breed a superstar by accident as some plants growing close together may cross-pollinate. It pays to save seed from a plant that has grown vigorously. Different species need different treatment. Here are some good ones to try.
Potatoes
Seed potatoes are expensive to buy. They store easily so if you have had a good blight-free crop this year, set some aside for next year. Lift on a dry sunny day and choose small tubers (a little bigger than a golf ball). After lifting leave them on the soil surface for the day to dry and then lay them flat in a box or shallow tray in a cool but frost-free shed, out of direct sunlight. Check them regularly through the winter and discard any that develop soft patches and smell bad (signs of blight).
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Shallots
Some varieties of shallot are hard to come by and so are expensive to buy. You should save them as for potatoes, allowing them to dry on the soil surface for a day. Then break up the group of bulbs and keep the biggest for seed. Store as for potatoes.
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Broad beans
Choose big pods, shell them and dry them in the sun or in a warm kitchen until they are hard. Then store them in a biscuit tin or even better a kilner jar — both beans and jar must be properly dry or the beans will go mouldy.
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French beans
Pull up the whole plant when the pods start to yellow and go over and hang it upside down in the garage or shed. When the pods are dry and hard, shell the beans and store as for broad beans.
Runner beans
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Allow the bean pods to go brown before harvesting. Dry and store as for broad beans.
Coriander
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Saving your own coriander seed is especially worthwhile as the aroma is more intense and therefore better for flavouring dishes than from shop-bought seed. The plants produce pretty white flowers followed quickly by a green seed casing the size of a matchhead. When these turn brown they are ripe. However, they do not all ripen at the same time so periodically hold a plastic bag over the plant and shake it. This will allow the ripe seed to come loose into the bag. Store in airtight jars.
Fennel and dill
These two herbs produce distinct yellow flower heads which should be harvested as soon as the seeds begin to turn brown. Dry on newspaper at room temperature and store in dry, airtight jars.
Cucumber
Allow the fruit to ripen — it will turn yellow — then scoop out the seeds and pulp into a bowl and allow to ferment for a day or two. Rinse thoroughly in a sieve and dry on a cloth for a week. Store.
More information in The Seed Savers’ Handbook by Jeremy Cherfas, Michel and Jude Fanton (Grover Books)
Tom Petherick