Seed can be harvested during the fall of the second year. Harvest the seed in autumn when seeds are ripe, before the fall rains set in. Seed should be from the largest and most vital plants.
Stop watering when the seeds begin to mature – excessive watering at this stage is not needed and it may damage the seed crop.
Snip the cone-heads off and put them in buckets. If the seed is still a little green, dry the cone-heads in the sun.
Separate the seed from the chaffy debris. It is important to break up the cone-heads without damaging the seed. Run the seed through a hammer mill or compost chopper at low RPM through a one-inch screen. Then pass the seed and chaff through a ¼ inch stationary screen. Shake the remaining seed and chaff through a screen that is too small for the seed to pass. What you have left is the seed with only the chaff that is the same size as the seed.
Lay out a flannel sheet and pour a cupful of the seed/chaff along the edge. Lift the top edge of the sheet and roll the seed to the other end where your partner is waiting to carefully funnel the seed into a bowl.
Make sure the seed is thoroughly dry. Store in plastic bags in a cool, dry, and dark place. Plastic bags allow the seed to respire, while glass does not. Seed thus stored remains viable for about three years.
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