Save your herb seeds for cook­ing, pick­ling and mak­ing vine­gars

Herbs & Superfoods - - Culinary Herbs In The Kitchen -

Har­vest­ing herb and spice seeds re­quires a cer­tain amount of judg­ment. While it’s best to keep them on the plant as long as pos­si­ble in or­der to ripen, if left too long, the seed pods will burst open and the seeds will scat­ter. Seed heads can usu­ally be col­lected from mid­sum­mer to au­tumn when they change from yel­low-green to brown. Snip off a seed head with a good amount of stem and place it in a paper bag. Hang the bag in a warm, airy room out of di­rect sun­light and al­low the seeds to dry com­pletely. You may have to shake out the re­main­ing seeds by hand. Seeds that can be har­vested for cook­ing in­clude anise, car­away, car­damom, cel­ery, co­rian­der, cumin, dill, fen­nel, mus­tard, nigella and poppy.

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