Download local seed library - Greater Victoria Public Library

V ic t o r ia Se e d
L ib r a ry
Ca t a l ogu e
About the Victoria Seed Library
The Victoria Seed Library offers FREE ACCESS TO SEEDS and seed
saving education. Our goal is to support local food security and steward
our region’s biodiversity. Locally-raised seeds are more resilient and better
adapted to our soil and microclimate.
LifeCycles and GVPL created the Seed Library as a way for hobby and
beginner gardeners to share seeds and other gardening resources, and to
connect with other seed savers.
You must become a member of the Victoria Seed Library in order to
participate. Membership is free and includes access to seeds, classes and
other resources. You do not need to be a member of GVPL to become a
member of the Seed Library.
For more information and to sign up for a member orientation training
session visit or contact
www.gvpl.ca/seedlibrary
[email protected]
250.383.5800
1
Table of Contents
LETTUCES...........................................................................................................................................................................................4
CORN SALAD ............................................................................................................................................................................................. 5
CONTINUITY LETTUCE.................................................................................................................................................................................. 5
CIMARRON LETTUCE ................................................................................................................................................................................... 6
EIFFEL TOWER LETTUCE ............................................................................................................................................................................... 6
RED SAILS LETTUCE..................................................................................................................................................................................... 7
RED SALAD BOWL LETTUCE .......................................................................................................................................................................... 7
REINE DES GLACES LETTUCE ......................................................................................................................................................................... 8
TANGO LETTUCE ........................................................................................................................................................................................ 8
TOMATOES ...................................................................................................................................................................................... 10
JAPANESE BLACK ...................................................................................................................................................................................... 12
WILD CHERRY TOMATO............................................................................................................................................................................. 12
ENCHANTMENT TOMATO........................................................................................................................................................................... 13
GALINA TOMATOES .................................................................................................................................................................................. 13
GREEN GRAPE TOMATO ............................................................................................................................................................................ 14
KOOTENAI TOMATO ................................................................................................................................................................................. 14
RED GRAPE TOMATO ................................................................................................................................................................................ 15
STUPICE TOMATO .................................................................................................................................................................................... 15
TIGER TOM TOMATO ................................................................................................................................................................................ 16
BLACK CHERRY TOMATO ........................................................................................................................................................................... 16
BEANS ............................................................................................................................................................................................. 17
KENTUCKY WONDER BEAN ........................................................................................................................................................................ 19
SCARLET RUNNER BEAN ............................................................................................................................................................................ 19
PROVIDER BEAN ....................................................................................................................................................................................... 20
ROYAL BURGUNDY BEAN ........................................................................................................................................................................... 20
HUTTERITE SOUP BEAN ............................................................................................................................................................................. 21
KENEARLY YELLOW EYE BEAN ..................................................................................................................................................................... 21
FLAMBO BEAN......................................................................................................................................................................................... 22
GREEN LENTIL ......................................................................................................................................................................................... 22
PEAS ................................................................................................................................................................................................ 23
DARLAINE PEA ......................................................................................................................................................................................... 25
GRAINS ............................................................................................................................................................................................ 26
HIGH-YIELD QUINOA ................................................................................................................................................................................ 27
AMARANTH ............................................................................................................................................................................................ 28
HERBS .............................................................................................................................................................................................. 29
PARSLEY ................................................................................................................................................................................................. 29
DARKI PARSLEY ........................................................................................................................................................................................ 30
ITALIAN PARSLEY ...................................................................................................................................................................................... 30
CILANTRO ............................................................................................................................................................................................... 31
SANTO CILANTRO ..................................................................................................................................................................................... 32
SLOWBOLT CILANTRO ............................................................................................................................................................................... 32
2
NODDING ONION ..................................................................................................................................................................................... 33
SMYRNIUM ALEXANDERS ........................................................................................................................................................................... 33
FLOWERS ......................................................................................................................................................................................... 35
CALENDULAS ........................................................................................................................................................................................... 35
TANGERINE GEM MARIGOLD...................................................................................................................................................................... 36
PURPLE HOLLYHOCKS ................................................................................................................................................................................ 37
SOURCES OF INFORMATION ............................................................................................................................................................ 39
3
How to grow Lettuce
Starting
Plant seeds 5 mm – 1 cm deep, spacing loose leaf varieties to 20-25 cm between plants,
heading varieties 30 cm. If planted in rows, provide 45 – 90 cm between rows. For seed
saving, it is important to plant your lettuce in the spring so that it has 3-4 months of
good growing weather to produce mature seeds.
Care and pest resistance
Lettuce thrives in rich, loose soil and in conditions that allow plants to grow rapidly and
without interruption. Lettuce welcomes the less intense sunlight early in the season,
but doesn’t appreciate the hot sun of summer. Shade plants on warmer days, or
position plants next to or between taller crops (tomatoes, peas, beans, etc.) whose
height in summer months will protect lettuce from the direct sun. Side dress with a
complete organic fertilizer in spring, providing plants with the nutrients needed to kick
start growth. Water to keep the soil moist but not soggy and do not let the bed dry out.
Harvest
You can harvest your seed lettuce and enjoy it in salads, just don’t pull the entire plant!
There are 2 popular methods for harvesting lettuce: 1) take individual leaves from base
of plant, leaving smaller leaves in crown to grow, 2) once the plant is at least 15cm, cut
entire plant down to 3-5cm from base and allow to grow back from base.
Seed saving
From Dan Jason’s Salt Spring Seeds website: “A single lettuce can produce hundreds of
small yellow flowers atop its stalk. The flowers become bunches of (white, fluffy)
feathery little seed sites, each flower creating eight to fifteen seeds. The seeds are a
miniature version of dandelion seeds, having a tiny parachute perfect for riding the
breezes.” Seed will remain viable for up to four years if stored in cool, dry and dark
conditions.
4
Lettuces
Lettuce seed can be sown in our area from late March to July or August. Extend the
growing season both ways by using cold frames and cloches, or by starting lettuce early
indoors (as early as late February). Seeds germinate best between 15°-21° C and usually
sprout, depending on conditions, between 7 and 10 days after planting. Seeds do not
germinate well when the soil is too hot, making summer sowing more challenging.
Lettuce can become bitter once mature, so successive planting over the season will
ensure crops of young and tender leaves throughout the season. Plan to plant heat
resistant summer varieties for summer growing.
36
Growing: easy
Seed saving : medium
Corn salad
Valerianella locusta
Other Names: Mache, Lamb's Lettuce, Lamb's Tongue, Feldsalat, Rapunzel
Growing these tight rosettes is a great way to occupy the garden when few other plants
are growing and enjoy their nutty/floral flavour during the winter. Note that this
plant is not a lettuce plant.
Origin
Corn salad originates in Europe where it is still very popular. The Victoria Seed
Library received these seeds in 2014 from Saanich Organics.
Growing
While it is not a lettuce, corn salad grows in a similar way; it can be started in early
spring or before the first frost in fall. As each plant doesn’t get very big, the seeds can be
sown close to each other (about 1/3”). To harvest grasp the plant and cut near the base
for whole rosettes. Time to maturity ≈60 days (to eat) ≈110 (for seeds)
Interesting facts
Corn Salad was introduced during the time of King Louis XIV by the king's gardener, or
so the story goes... This plant is rich in vitamin A and C and stores up to 2 weeks in a
plastic bag in the refrigerator if washed only before serving. Traditionally, the French
prefer la mâche with cooked beets and walnuts. It can be eaten like spinach.
Continuity Lettuce
19
Growing: easy
Seed saving : easy
Lactuca sativa
Other Name: Marvel of the Four Seasons, Merveille des 4 Saisons
This butterhead lettuce does well in all climates. Its thin, bronze leaves stay tender even
when they get big and can often be eaten the whole year round.
Origin
Continuity Lettuce is an old French heirloom that is now widely grown. The
Victoria Seed Library received these seeds in 2014 from Rebecca’s Garden Seed.
Growing
It is better to plant in early spring or fall because it can bolt prematurely when
it’s too hot. It can be harvested by picking the outer leaves as they grow or all at
once. Time to maturity ≈56 days (to eat) ≈110 (for seeds).
5
21
Growing: easy
Seed saving : easy
Cimarron Lettuce
Lactuca sativa
Other Names: Rouge d'Hiver or Red Winter, Speckles, Little Leprechaun
Romaine lettuce. Leaves are 10 - 12 inches long and green with burgundy speckles. In
cooler climates like ours it is a deep red.
Origin
This heirloom variety dates back to the 18th century, and was unavailable in
Canada for years. It is now popularly grown by several local seed savers. The
Victoria Seed Library received these seeds in 2014 from Rebecca’s Garden Seed.
Growing
Plant in spring or fall. Space 8 inches apart. Time to maturity ≈60 days (to eat) ≈110 (for
seeds).
Interesting facts
For longest shelf life harvest greens late in the day.
Eiffel Tower Lettuce
Lactuca sativa
Other Name:
This refined romaine has an unusually tall and cylindrical shape and is picturesque in the
garden. Eiffel Tower grows uniformly with a moderately compact habit and an attractive
apple green shade. The thick, well-folded leaves have a satisfying texture with a fresh,
bitter-free flavor.
Origin
The Victoria Seed Library received these seeds in 2014 from Rebecca’s Garden
Seed.
Growing
Time to maturity ≈65 days (to eat) ≈110 (for seeds)
Interesting facts
The botanical name for lettuce, Latuca sativa, derives from the milky sap found in
its stems (lactis = milk) and sativus, which means cultivated.
6
18
Growing: easy
Seed saving : easy
17
Growing: easy
Seed saving : easy
Red Sails Lettuce
Lactuca sativa
Other Names:
Loose leaf lettuce. Rich deep red frilly leaves. Sweet flavoured, tender, long standing
and very attractive. Up to 10 inches across, the crinkled and deeply fringed leaves are
burgundy and become a medium-green at the base. This is a beautiful plant.
Origin
The Victoria Seed Library received these seeds in 2014 from Rebecca’s Garden
Seed.
Growing
Time to maturity ≈53 days (to eat) ≈110 (for seeds)
Interesting facts
It stands in the garden a long time after maturity without bolting or becoming bitter.
Red Sails is an AAS winner and an all-time favorite.
Red Salad Bowl Lettuce
Lactuca sativa
Other Names:
Loose leaf lettuce. Beautiful in salad mixes. Tender leaves, sweet flavour.
Origin
The Victoria Seed Library received these seeds in 2014 from Saanich Organics.
Growing
Direct seed, barely cover with soil and keep moist. Time to maturity ≈50 days (to
eat) ≈110 (for seeds)
Interesting facts
This is a red oakleaf variety.
7
24
Growing: easy
Seed saving : easy
Reine des Glaces Lettuce
Lactuca sativa
22
Growing: easy
Seed saving : easy
Other Names: Iceberg lettuce, Ice Queen
Iceberg lettuce. Crisp textured, sweeter than average iceberg head lettuce, with
emerald green ruffle-edged leaves.
Origin
Reine des Glaces is a French heirloom lettuce that has been popular for over
two hundred years. The Victoria Seed Library received these seeds in 2014
from Rebecca’s Garden Seed.
Growing
Time to maturity ≈65 days (to eat) ≈120 (for seeds)
Interesting facts
Reine des Glaces is bolt resistant.
20
Growing: easy
Seed saving : easy
Tango Lettuce
Lactuca sativa
Other Names:
Highly fringed leaves. Dark green color. Tango is a curled leaf lettuce having a crispy
texture
Origin
The Victoria Seed Library received these seeds in 2014 from Rebecca’s Garden
Seed.
Growing
Time to maturity ≈53 days (to eat) ≈110 (for seeds)
Interesting facts
Tangy flavor, vitamin rich, Tango is often used to dress up plainer salads or deli,
fruit and cheese trays. Sturdier leaves hold up just as well when stuffed in the
sandwiches themselves.
8
23
Growing: easy
Seed saving : easy
Tropicana Lettuce
Lactuca sativa
A crinkly dark green leaf lettuce with excellent crunch. Very bolt tolerant.
Origin
The Victoria Seed Library received these seeds in 2014 from Saanich Organics.
Growing
Tropicana is thought of as tender, so remember to wait until your soil is warm and
the night-time temperature is well above freezing before moving outside. Sow
Tropicana indoors, about 11 days before your last frost date. For full heads
transplant to 18" apart. Time to maturity ≈55 days (to eat) ≈110 (for seeds
9
Starting
Start indoors mid-March to early April with bottom heat. Then grow seedlings on for 6-8
weeks at around 10°C (50°F). Early season tomatoes can be planted out when night time
temperatures are reliably above 7°C (45°F). Other types should be transplanted out
when night time lows are 10°C (50°F) or warmer. Optimal soil temperature for
germination: 25-35°C (68-95°F). Seeds should germinate in 7-14 days.
Sow seeds 5mm-1cm (¼-½") deep. Space bush (determinate) transplants 45-60cm (1824") apart and vine (indeterminate) types 50-75cm (20-30") apart in rows 1m (3') apart.
Care
Tomatoes like fertile, well drained soil that is high in organic matter. Regular watering is
vital, but don't let the plants sit in water. Tomatoes are tropical plants so they require
full sun and lots of heat. Vine varieties will require some kind of support such as a wire
to grow up, or a trellis to be tied to as the plant grows. Bush types benefit from the
support of a tomato cage in order to prevent sprawling. At the time of final transplant,
plants can be buried up to their first pair of true leaves. This will encourage greater root
growth.
Remove any suckers (stems growing from the crotch of leaves) to keep the foliage under
control, and they will set a later crop of larger fruit. Determinate varieties normally set
fruit in a concentrated time period. Their suckers are not normally removed, though
some trimming helps with ventilation.
Harvest
Harvest when the fruit is the desired colour. Green tomatoes can be ripened indoors at a
cool temperature when they are blemish free. Very dark green tomatoes are unlikely to
ripen fully.
Seed Saving
Tomato seed saving can be a juicy ritual. Pick the tomatoes when they are really ripe. In
the bottom of a pail or bucket, mush the tomatoes and squish from the pulp as many
seeds as possible. (One soon finds out that cultivars vary considerably in their pulpiness.)
After you’ve done the mushing and squeezing, get the garden hose and add a little more
water so that all seeds and pulp are in the bath. Water seeds off your hands into the pail
as well.
10
Tomatoes
How to grow Tomatoes
Then put a lid on and keep your bucket identified.
Begin by hosing back into the liquid whatever seeds are still attached to the tomato
meat. As you do this, discard much of the pulp over the side to be later composted. The
pulp floats but the seeds don’t. After the tomato pieces have been rinsed, pause for a
few seconds as the last of the seeds sink to the bottom.
Then gently pour the liquid out of the bucket and watch all the remaining bits of skin and
flesh float over the edge. TaDa! There are all the tomato seeds on the bottom! It can take
a couple of tippings to get the liquid to come completely clear.
The next thing is to pour the clear water and the seeds onto a fine mesh screen that
collects the seeds. It’s a skill to do this in one go. Usually a few seeds will be left in the
pail and it will be necessary to add some more water and do another pour.
The seeds tend to clump up on the screen. A light spraying with the hose gets them
evenly spread for faster drying.
The seeds dry remarkably fast. On a sunny day, if you put them on the screens in the
morning, you can be storing them away in the late afternoon.
It helps to come in the middle of the day when the seeds are already mostly dry and
scrape them gently off the screen with their plastic marker or something similar so as to
aerate them a bit more. It also is a good idea to rub them between the fingers so as to
separate seeds that are stuck together.
11
Tomatoes
Three days later you’ll observe a moldy, fermented brew. (You’re not supposed to let the
fermenting process go on much longer.)
46
Growing: medium
Seed saving : medium
Japanese Black
Lycopersicon lycopersicum
Other Names: Japanese Black Trifele Tomato
This tomato’s 6 oz fruits resemble Bartlett pears. The Japanese Black is a multicoloured tomato with green shoulders and mahogany and black highlights on the
outside and inside.
Origin
The Victoria Seed Library received these seeds in 2014 from Vibrant Seeds.
Growing
Generally between 4 and 8 feet tall. It does OK in cool conditions and prefers full sun,
although it can grow well in shady areas. It needs staking and support, as it is an
‘indeterminate’ vining tomato. Do not let them over-ripen as their rich taste can become
rather strange and mealy quickly. Pick them when the shoulders are still green and the
bottom is ripening, and allow them to finish ripening indoors. It is a highly prolific plant
that continues to produce tomatoes up until the first frost. Time to maturity ≈80 days
Interesting facts
As with other tomatoes, parts of the plant are poisonous if ingested. These tomatoes are
especially crack-resistant. It is good sliced, fresh in salads, and can also be dried or
canned.
Wild Cherry Tomato
Solanum lycopersicum
Other Names: Cerasiforme, Matt’s Wild Cherry Tomato, Everglades, Mexico Midget.
These tomatoes have an exceptionally sweet and rich flavour, especially for their size.
Because of their blight resistance they continue producing fruit long after other tomatoes.
Origin
It dates back at least to the 1880’s in the USA and originates in Hidalgo State,
Mexico. The Victoria Seed Library received these seeds in 2014 from the Seed
and Plant Sanctuary for Canada.
Growing
They can become huge - even up to 13 feet tall in the right conditions, so their
climbing vines need to be well supported. Time to maturity ≈53 days (to eat)
12
47
Growing: medium
Seed saving : medium
Enchantment Tomato
Solanaceae lycopersicum
41
Growing: medium
Seed saving : no seed saving
Other Names:
A long-lasting tomato that remains fresh after picking longer than others.
Origin
Believed to have originated in Mexico.
Victoria Seed Library received these seeds from XXXX
Growing
These tomatoes will need to be supported in their growth (Potential height of 1.5m),
whether through a tomato basket cage, or through staking. Does OK in cool
weather, but needs full sun. Time to maturity ≈70-80 days Make sure you get pine
needles out of the soil as they are quite acidic.
Interesting facts
It can be treated as a canning or saucing tomato, or used fresh as it is for salads,
sandwiches or salsas. It is juicy. As a hybrid variety, the Enchantment is a sterile plant. Its
seeds will not yield plants - or if they do then they will not be the same Enchantment
tomatoes that you grew. This is probably the only seed in our catalogue that you do not
have to ‘return’ at the end of the season!
45
Growing: medium
Seed saving : medium
Galina Tomatoes
Solanum lycopersicum
This yellow sweet cherry tomato is “often the last tomato to succumb to the cold.”
Origin
Galina tomatoes come from Russia. The Victoria Seed Library received these seeds in
2014 from Vibrant Seeds.
Growing
A mature Galina plant will grow about a half-metre wide, so bear this in mind. Time
to maturity ≈75 days (to eat)
13
Green Grape Tomato
Solanum lycopersicum
40
Growing: medium
Seed saving : medium
The Green Grape Tomato is a compact semi-bush variety, ideal for growing in a container
on the patio. It yields a prolific harvest of small yellow-green, sweet, tangy-tasting
tomatoes like oval plum tomatoes but with the size and sweetness of cherry tomatoes.
Grape tomatoes produce small and typically oblong fruits.
Origin
Southeast Asian origin. The Victoria Seed Library received these seeds in 2014
from Vibrant Seeds.
Growing
Do not remove side shoots but support the plant with a cane or twine. Time to
maturity ≈45-60 days
Interesting facts
The famous tomato expert Carolyn Male wrote a book, 100 Heirloom Tomatoes for the
American Garden. She has this to say about green grape: "First time growers of green
grape have a tendency to fall in love with it after only one season. When you experience
the unique spicy sweetness associated with green tomatoes for the first time, it's easy to
become addicted." They are fantastic for fresh eating and are the perfect size for salads.
Kootenai Tomato
15
Growing: medium
Seed saving : medium
Olanum lycopersicum
Excellent sweet flavor, meaty and juicy.
Origin
A potato leaf variety developed in BC. Possibly dating back from a Russian variety
that came over with immigrants that then evolved into its own variety. The Victoria
Seed Library received these seeds in 2014 from Saanich Organics.
Growing
Perfect for container growing, will do well in 1-3 gal pots. Determinate. Time to
maturity ≈130 days
14
43
Growing: medium
Seed saving : medium
Red Grape Tomato
Solanum lycopersicum.
This variety is modern and currently very popular in the fresh produce market. The fruits
are bright red, and are smaller than most cherry tomatoes. Their first and foremost use is
fresh eating, but they can be used in any recipe (fresh, hot or cold)
Origin
Victoria Seed Library received these seeds in 2014 from Vibrant Seeds.
Growing
Red Grape is known for growing to a height of approximately 1.20 metres (3.90
feet).
Interesting facts
Although oval shaped tomatoes had been a garden variety tomato for over a
century, the first “grape tomatoes" were grown in 1994 by Andrew Chu in Florida, USA.
Chu received “Santa F1” tomato seeds from Known-You Seed Company in Taiwan. Chu
turned the seeds into a commercially significant tomato crop that he dubbed “grape
tomatoes” – a term that Chu invented to distinguish the variety from cherry tomatoes. He
also recognized the significant value in exclusivity so he filed for a trademark on his new
invention: "grape tomatoes". He received a U.S. trademark in March 2000 for grape
tomatoes. Even though Chu owned the trademark, Procacci Brothers Sales Corp.
challenged Chu’s trademark rights in federal court, arguing that the registration should be
cancelled because “grape tomatoes” was merely a descriptive term. Chu walked away
from the fight with an abandoned trademark and the rest of the world free to use the
term "grape tomatoes."
Stupice Tomato
16
Growing: medium
Seed saving : medium
Solanum lycopersicum
Origin
Bred in Czechoslovakia. The Victoria Seed Library received these seeds in 2014
from Saanich Organics.
Growing
A potato leaf variety that's cold tolerant, small and sets very early red fruit.
Indeterminate. 65 days. Seed in March/April for transplanting in May.
15
42
Growing: medium
Seed saving : medium
Tiger Tom Tomato
Lycopersicon lycopersicum
Other Names: very similar to the “Tigerella” variant from England
Origin
The Victoria Seed Library received these seeds in 2014 from Vibrant Seeds.
Growing
Some people recommend soaking these seeds for 24 hours before planting them making sure to thoroughly dry them immediately before planting but this is not
necessary. As per support, this tomato does very well with trellising, lattices, and
hanging baskets.
Interesting facts
The tomatoes themselves are 2-3 inches in diameter, and are either very large cherry
tomatoes or very small non-cherry tomatoes. Its’ vines have been described as “rampant,”
so this plant truly is a tiger! It grows fairly quickly, and for some growers is often the first
tomato to come to maturity.
Black Cherry Tomato
Lycopersicon esculentum
An indeterminate cherry tomato with gorgeous dark skin.
Origin
The origin of the black cherry tomato is not entirely clear. Some say black cherries
are Russian heirlooms that actually originate in Southern Ukraine on the Crimean
Peninsula, and it is suggested that they were first distributed throughout Western
Russia at the beginning of the 19th century. Other sources claim the heirloom
originates in Australia. The Victoria Seed Library received these seeds in 2014 from
Saanich Organics.
Growing
Time to maturity ≈65 days
16
14
Growing: medium
Seed saving : medium
How to grow Beans
Starting
Direct sow from mid-May to the beginning of July. Try to plant during a warm, dry spell.
Soil must be warm - if it is not warm enough, seeds will rot. Optimal soil temperature:
21-32°C (70-90°F).
Seeds can be started indoors, or sowed directly. Set seeds 7-10cm (3-4") apart for pole
beans and 5-7cm for bush beans and 3.5cm (1½") deep. Pole beans will climb by twining
around almost anything. Try rough poles, lumber, re-bar, or build a strong trellis 2-2.5m
(6-8') tall. Seeds will sprout in 8-16 days, depending on soil conditions. Bush beans can
support themselves.
Well drained, warm soil in full sun is best. Use 1 cup of complete organic fertilizer for
every 3m (10') of row. Too much nitrogen fertilizer is often the cause of poor pod set and
delayed maturity. If beans flower but do not set pods, the cause can be zinc deficiency.
Try spraying the plants with kelp based fertilizer. Wet leaves on crowded plants are
subject to diseases. Thin plants to increase air circulation and avoid touching the leaves
while they are wet.
Harvest
Pick beans regularly to keep the plant producing (if pods get fat with seed, the plant will
stop flowering). The smaller the bean, the more tender they are.
Seed Saving
Depending on variety, these dry down from July to October. It’s best to grow cultivars
that will dependably mature dry beans year after year in your garden.
In the process of drying down, all these legumes lose their leaves until only the pods are
left. Most get to the point where the beans rattle in the pods if you shake them. Some
beans pods twist open and spurt their seeds on hot days, so it’s important to do daily
checks when harvest is close. If your thumbnail can’t make a dent in the seed, the beans
are ready.
Pick the pods by hand, gathering them in appropriate containers and take them to your
drying space. Spread them onto screens or trays. Although they could be threshed
immediately, giving them another drying day or two is good in case some seeds are not
quite done. They dry better in the pod.
17
Beans
Care and pest resistance
Opening the pods one by one can be a very exciting as well as mesmerizing activity.
There are lots of ways to get large amounts of beans out of their pods. I find the simplest,
most efficient method is to thresh them in my wooden threshing box. Depodding them in
the threshing box is a quick and fun affair. It’s mostly a stepping process with the
occasional shuffle to make sure you get all of them. Bean seeds could also be threshed
with your feet on any hard surface using a tarp or a burlap bag. If you’re stomping the
beans to thresh them and not doing it by hand, it’s crucial that the beans be very dry.
There are various ways of cleaning the beans at this point. You could simply pick out the
beans. You could separate pod parts from seeds easily and efficiently with the right
screens. You could also put beans and debris in a bucket of water; viable beans will sink
and everything else will float. With this last method, the beans would need to dry out on
It most cases, it’s probably unnecessary to give the beans additional drying time after
threshing and cleaning, but it’s a good precautionary measure. Having the seeds on the
screens facilitates the removal of broken, munched, chipped or otherwise suspect
beans. It’s easy to spot beans that aren’t quite finished drying: they are slightly larger
and their colors aren’t as deep.
It’s wise to keep identifying sticks or markers with each variety at each step. When they
are put away, they should get a label and date on their container.
18
Beans
screens again. Because I clean large volumes of seeds, I use an air compressor and squirt
the chaff away using a blow nozzle attachment.
Kentucky Wonder Bean
Phaseolus Vulgaris
2
Growing: easy
Seed saving : easy
Other Names: "Beans of New York," American Sickle Pole, Eastern Wonder, Egg Harbor,
Georgia Monstrous Pole, Improved Southern Prolific, Missouri Prolific, Old Homestead
Pole and Texas Pole
A widely grown pole bean in America, it is known for its prolific production.
Origin
It is native to Central America. The Victoria Seed Library received these seeds in
2014 from Rebecca’s Garden Seed.
Growing
As a pole bean (6-7 feet) it must be given something to climb. Avoid overhead
watering Time to maturity ≈65 days (to green stage) ≈100 (for seeds)
Interesting facts
The pods have no strings if you pick them just before the seeds mature.
Scarlet Runner Bean
Phaseolus coccineus
Other Names: Oregon Lima bean; cultivars Butler, Painted Lady, and Scarlet Emperor.
Nice bean with beautiful orange edible flowers.
Origin
The Victoria Seed Library received these seeds in 2014 from Rebecca’s Garden
Seed
Growing
Pole bean (2.5 meters) Requires a solid support structure to climb. Time to
maturity ≈100 (for seeds)
Interesting facts
It is mainly ornamental in North America. It is especially attractive to bees, hummingbirds
and butterflies. Beans should not be eaten raw. Remember if you eat the flowers, there
will be less beans!
19
3
Growing: easy
Seed saving : easy
5
Growing: easy
Seed saving : easy
Provider bean
Phaseolus Vulgaris
This is a highly productive green bean with thick pods that is easily the earliest bean in
many gardens. It is great for beginners, and children.
Origin
France. The Victoria Seed Library received these seeds in 2014 from Rebecca’s
Garden Seed.
Growing
It is a bush bean, so it does not require anything in the way of staking.
It can be sowed early or late in the season. It does well in cool soil and it is resistant
to most of the diseases that affect bean plants. As a strong plant with deep and
strong roots, the Provider bean is famous for surviving rough weather, storms, and cool
conditions that would kill other beans. Time to maturity ≈50 days (to eat) ≈90 days (for
seeds)
.
Royal Burgundy Bean
Phaseolus Vulgaris
Royal Burgundy Beans are quite fun to cook – they’ve been described as ‘magical’ in that
they quickly change colour from a deep purple to a spring green when cooked!
Origin
The beans are believed to have originated in Mexico. The Victoria Seed Library
received these seeds in 2014 from Rebecca’s Garden Seed.
Growing
Bush bean. Between May and July is a good time to plant them in Victoria. These
beans are especially good at growing in cool soil. Time to maturity ≈55 days (to
eat) ≈95 (for seeds) Harvest the beans when they are firm, crisp, and smooth. Pick
them regularly so that the bean plant will continue producing beans.
Interesting facts
They can be cooked like any stringless bean – that means omelettes, sautéing, or
chopping them up for stews, soups and big pots. They turn a nice green when cooked,
and are a great visual treat for children. Good source of starch, protein, dietary fibre, K,
Iron, selenium, molybdenum, Vitamin C and Calcium. Generally advisable to soak the
seeds for 2 hours to soften them before planting.
20
6
Growing: easy
Seed saving : easy
Hutterite Soup Bean
27
Growing: easy
Seed saving : easy
Phaseolus vulgaris
The mature beans are a pale green with a distinctive purple eye. Hutterites produce tidy
plants with 8 cm (4") long pods.
Origin
The Hutterites emigrated from Southern Russia, what is now the Ukraine and
Crimea, in the 1870’s to South Dakota. The Victoria Seed Library received these
seeds in 2014 from the Seed and Plant Sanctuary for Canada.
Growing
Bush bean. Time to maturity ≈95 days
Interesting facts
They have a delicate, buttery quality when cooked.
Kenearly Yellow Eye Bean
Phaseolus vulgaris
White beans with yellow-brown eyes. A bush bean.
Origin
The beans were originally developed in Kentville, Nova Scotia, for an early and
uniform harvest. They are suitable for hand-harvest and mechanical harvest. The
Victoria Seed Library received these seeds in 2014 from Saanich Organics.
Growing
A bush dry bean. Small beans for creamy sauces and hearty winter soups. Time to
maturity ≈80 days
Interesting facts
Plants are tall and upright and hold their pods off the ground. Kenearly is very similar to
Maine Yellow Eye, but matures more uniformly.
21
1
Growing: easy
Seed saving : easy
7
Growing: easy
Seed saving :easy
Flambo Bean
Phaseolus vulgaris
This bush bean has flamboyant mottled fuschia pods and purplish flowers.
Origin
It comes from the Americas. Christopher Columbus, during his time in what may
have been the Bahamas, saw them growing in fields. The Victoria Seed Library
received these seeds in 2014 from Saanich Organics.
Growing
Bush bean. Time to maturity ≈ 75 days to harvest soft-shelled. For shelling beans,
pick when the seeds are fully formed, but still soft and green. For dry beans,
maturity can take 3-4 more weeks depending on the weather. Harvest when 90% of the
leaves have yellowed or fallen off.
Interesting facts
Makes plump cranberry type dry beans. This bush bean has flamboyant mottled fuschia
pods and purplish flowers. 75 days
34
Growing: medium
Seed saving : easy
Green Lentil
Lens culinaris
Origin
The Victoria Seed Library received these seeds in 2014 from the Seed and Plant
Sanctuary for Canada.
Growing
Plant lentil seeds ½ to 1 inch deep, spaced 1 inch apart. Thin successful seedlings to
4 to 5 inches apart. Space rows 18 to 24 inches apart. Avoid planting lentils with
onions or garlic. Lentils are more drought tolerant than other beans. Do not water
lentils once pods have begun to dry. Time to maturity ≈70-80 days (green) ≈80-110
(dried)
Interesting facts
Unshelled green-pod lentils will keep in the refrigerator for one week. Dried, shelled
lentils can be stored in a cool, dry place for 10 to 12 months. Lentils can also be sprouted.
Lentil also can be used like snap beans.
22
How to grow Peas
Starting
Peas prefer cool weather. Plant as early in spring as the soil can be worked, from midFeburary to the end of May. After April 1, sow varieties that are listed as being enation
resistant if you live in an area where aphids carry the enation virus. Sow again from July
to mid-August for a fall crop. The success of a fall crop will depend on the weather.
Optimal soil temperature: 10-20°C (50-70°F). Seeds should sprout in 7-14 days.
Soaking seeds is not advised for damp soils. Use a seed inoculant if available and sow
seed 2cm (1") deep. After April 15th, sow seed 5cm (2") deep. Space seeds 2-7cm (1-3")
apart in the row. Do not thin. If the seeds fail to sprout, try to dig some up and check for
rot or insect damage. The challenge with untreated pea seeds is to give them an early
start but to avoid rot.
Care and pest resistance
bonemeal for 3m (10') of row. Plant most varieties along a trellis or fence for support as
they climb.
Seed Saving
Same as beans!
In the process of drying down, all these legumes lose their leaves until only the pods are
left. Most get to the point where the beans rattle in the pods if you shake them. Some
beans pods twist open and spurt their seeds on hot days, so it’s important to do daily
checks when harvest is close. If your thumbnail can’t make a dent in the seed, the beans
are ready.
Pick the pods by hand, gathering them in appropriate containers and take them to your
drying space. Spread them onto screens or trays. Although they could be threshed
immediately, giving them another drying day or two is good in case some seeds are not
quite done. They dry better in the pod.
Opening the pods one by one can be a very exciting as well as mesmerizing activity.
There are lots of ways to get large amounts of beans out of their pods. I find the simplest,
most efficient method is to thresh them in my wooden threshing box. Depodding them in
the threshing box is a quick and fun affair. It’s mostly a stepping process with the
occasional shuffle to make sure you get all of them. Bean seeds could also be threshed
23
Peas
Use well-drained soil amended with finished compost. Add 2 cups of rock phosphate or
with your feet on any hard surface using a tarp or a burlap bag. If you’re stomping the
beans to thresh them and not doing it by hand, it’s crucial that the beans be very dry.
There are various ways of cleaning the beans at this point. You could simply pick out the
beans. You could separate pod parts from seeds easily and efficiently with the right
screens. You could also put beans and debris in a bucket of water; viable beans will sink
and everything else will float. With this last method, the beans would need to dry out on
screens again. Because I clean large volumes of seeds, I use an air compressor and squirt
the chaff away using a blow nozzle attachment.
It most cases, it’s probably unnecessary to give the beans additional drying time after
threshing and cleaning, but it’s a good precautionary measure. Having the seeds on the
screens facilitates the removal of broken, munched, chipped or otherwise suspect
beans. It’s easy to spot beans that aren’t quite finished drying: they are slightly larger
and their colors aren’t as deep.
24
Peas
It’s wise to keep identifying sticks or markers with each variety at each step. When they
are put away, they should get a label and date on their container.
38
Growing: easy
Seed saving : easy
Darlaine Pea
Pisum Stavium
Origin
Field peas are one of the first cultivars grown by humanity. Historians believe that
peas first developed in Middle Asia, including northwest India and Afghanistan.
Victoria Seed Library received these seeds in 2014 from the Seed and Plant
Sanctuary for Canada.
Growing
This is a Bush pea. Peas can grow very close together. They can do well with
moderate or half-full sun. It is a “half-hardy” plant meaning it can withstand brushes with
cold temperatures, including cold night-time temperatures.
Interesting facts
To store the seeds make sure they are thoroughly dry. You should not be able to scratch
the surface of the dry pea seed with your fingernail.
25
How to grow Grains
Seed Saving
Grains are self-pollinating annuals that are rarely grown out by gardeners let alone
seed savers. They are one of the easiest crops to grow. Eaten as whole foods they
have great potential to provide us with more healthy diets. The way things now
stand, our commercial varieties are bred to be used in food products not as food.
Many important varieties will be lost if we don’t become their custodians.
Gathering grain seed is a matter of cutting or pinching off the tops. As with beans,
grains are ready when you can’t make a dent in them with your fingernail.
Some grains have hair-like awns sticking out of the seeds that may stick to you if you
brush against them. These awns, in different colors and lengths depending on the
cultivar, add a lot of grace and beauty to the grain display. They need to be rubbed
loose from the grains, preferably after the grains have dried another day or two on
trays. I recommend using gloves because the awns are quite bristly.
Hulls contain the grains themselves. In some varieties these hulls are easily removed
by rubbing and in others the hulls are practically impossible to remove without
threshing machinery. If you’re saving the grain for seed and not for eating, it’s no
matter if the hulls stay on.
If stored in dry, cool conditions, grains stay viable for many years.
26
Grains
Grains such as barley, wheat, oats, rye, triticale, spelt, emmer and kamut can be
planted in the fall or spring depending on the severity of your winter. They usually
ripen in the summer and their seed heads make wonderful music as they dance in the
wind.
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Growing: medium
Seed saving : medium
High-Yield Quinoa
Chenopodium
Other Names: ‘the gold of the Incas’ (The name “quinoa” is derived from
the Spanish spelling of the Quechua name kinwa)
Quinoa is a beautiful plant with abundant and colourful seed heads that is rich in protein
and calcium. It is gluten free.
Origin
It originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where
it was domesticated 3,000 to 4,000 years ago for human consumption. Victoria
Seed Library received these seeds in 2014 from the Seed and Plant Sanctuary for
Canada.
Growing
Sow 5mm (¼") deep, 10 seeds per 30cm (12"), and thin to 25-35cm (10-14")
between plants. If growing for baby leaf production, plants can be spaced closer
together. Direct sow in late April to the end of May, while night temperatures are still
cool. Optimal soil temperature for germination: 18-24°C (65-75°F). Seeds should
germinate in 4-10 days.
Interesting facts
Quinoa's protein is said to be "complete" - it's similar in protein to meat, fish, and eggs,
so it's a standby in vegan diets. Quinoa is also high in calcium, iron, and phosphorus.
When cooked, quinoa is surprisingly light. For each cup of dry quinoa, add 2 cups of
water, and cook for 12-15 minutes. The grains continue to cook, so it's a good idea to stir
in a few tablespoons of water before returning for a second helping.
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Amaranth
36
Growing: easy
Seed saving : easy
Amaranthus
Other Names: “love-lies-bleeding”, tassel flower, foxtail…
More than being a wonderful plant, Amaranth produces nutritious grain and leaves.
Origin
It comes from Mesoamerica where it is thought to have represented up to 80% of the
Aztecs’ caloric consumption before the conquest. The Victoria Seed Library received
these seeds in 2014 from the Seed and Plant Sanctuary for Canada.
Growing
Amaranth is a warm season crop that requires full sun. Best germination occurs when
soil temperatures range from 18-24°C. For southern Canada and the northern U.S., this
usually means a late May or early June planting. The small seeds of amaranth will
germinate more successfully with a finely prepared surface and adequate moisture.
Seeds should be sown no more than one-quarter inch deep in rows one and a half- to
two-feet (45-60 cm) apart or wide enough to accommodate a rototiller between the
rows without damaging the plants. Planting can be done by hand or with a row seeder.
Plants should eventually be thinned 6 to 18 inches (15-45 cm) apart. (Thinnings make
great additions to salad.)
Interesting facts
Being wind-pollinated, they will cross with one another if less than 400 metres apart at
flowering time. If the seed is to be used for planting, thinning is necessary to remove
inferior individuals before they flower and cross-pollinate with better plants.
The seed heads mature gradually from bottom to top, requiring harvesters to be
selective when choosing plants for seed harvesting. Seed harvest is maximized by shaking
the near-mature seed heads into a paper bag or onto a canvas. In large growing areas the
heads are cut all at once when most of the seeds are ripe. Once the heads have fully
ripened, they tend to drop their seeds, so harvesting is done just before this point.
Heads are then dried for a week and threshed with gloved hands or feet on canvas as the
chaff is somewhat prickly. Care is required not to lose the seeds when winnowing
because the chaff and seeds are of similar size and the seeds are of a light weight.
Heaping uncleaned seeds in a bowl and tossing them will concentrate the light debris on
the top, and it can then then blown away. The process is repeated until only seeds
remain.
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Herbs
Parsley
How to grow
Sow seed from May 1st to July 1st. Continue sowing every two weeks, for a fresh supply
until first frost. Plant seed in rows 15’’/38 cm apart and ¼‘’/6 mm deep. Seed should be
sown 5 seeds per inch, as parsley seed takes up to 5 or 6 weeks to sprout. Most growers
mix a little radish seed with their parsley seed to prevent the ground from "crusting" and
mark the rows for cultivation. Plants should be thinned to 2 – 4’’/8 - 10 cm apart,
depending on their type. Parsley can be grown in very small containers in a kitchen
windowsill herb garden and handle partial shade as well as full sun. The soil should be
kept moist.
How to save the seeds
Plants are biennials and survive the winter for early April use, but go to seed the
following summer. To save parsley seed, overwinter at least two or three plants. In
warmer areas mulch heavily with straw or cover plants with a frame, elsewhere grow a
few plants in a polytunnel or greenhouse. The next spring, the plants will start to flower
and produce seed. Flat and curly leaved varieties will cross, as the flowers are insect
pollinated, so you should only grow one type for seed at a time. Harvest the seeds from
individual flowerheads as they dry and turn brown, as they tend to drop from the plant
when ready.
Interesting facts
Parsley is often used as a garnish. In central and eastern Europe and in western Asia,
many dishes are served with fresh chopped parsley sprinkled on top. Root parsley is very
common in central and eastern European cuisines, where it is used as a snack or a
vegetable in many soups, stews, and casseroles. Parsley is an excellent source of vitamins
A and C. Gathering the outer leaves allows the heart of the plant to produce more leaves,
so pick from the outside in. Parsley can be dried and stored into cans.
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29
Growing: easy
Seed saving : medium
37
Darki Parsley
Growing: easy
Seed saving : hard
Petroselinum crispum
Darki Parsley is heavily curled, and has a good cold tolerance.
Italian Parsley
37
Growing: easy
Seed saving : hard
Rispum neapolitanum
Italian parsley has flatter leaves. It is said to hold up better in cooking than curly
parsley.
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Cilantro
Other Names: Mexican parsley, Chinese parsley, coriander, dhania (seeds)
Origins
The oldest coriander was discovered in the Nahal Hemar cave in Israel and dated back
over 8,000 years. It has been mentioned in historical documents including ancient
Sanskrit texts, the Ebers Papyrus, and the Book of Exodus in the Old Testament.
How to grow
Pick a spot with sun or partial shade. Ideally the plants need 6-8 hours of sunshine (good
to have afternoon shade). Direct sow in well turned and moistened soil after the last
frost has passed (Late March/Early April around here). Sow seeds 1cm deep. Separate
rows by 25cm (12 inch). Always grow cilantro from seed, directly where you want it.
Cilantro HATES being transplanted. The stress will likely cause it to go straight to seed
and then it dies. Seeds will germinate in about 7-14 days. Thin seedlings out to every
10cm if harvesting the leaves, and to every 20cm if harvesting the seeds.
If soil temperatures go above 24°C, the plants will bolt and cause the leaves to taste
bitter. Although this particular variety is slower to bolt than others. Mulching the garden
bed to help keep the temperature down. Water regularly. As cilantro repels harmful
insects such as aphids, spider mites and potato beetle, they are good companion plants
to caraway, anise and dill. However, do not plant near fennel, or the fennel will suffer.
Plants should be ready to harvest in 47 days. For an ongoing supply, re-sow every 2-3
weeks until the end of August. Can be cut multiple times. Plant will grow to 30-50 cm (1220 in) tall. The biggest problem when growing cilantro is that the plants are so sensitive
to heat - and also to other stresses. Anything that stresses them will cause them to bolt
(meaning they will grow a flower prematurely and set seed).
Select your site well. During the cooler times of the year (Or in cooler climates) choose a
spot in full sun. If you expect hot weather, give your cilantro plants some shade.
How to save the seeds
Harvesting coriander seed is an easy affair; just wait until the flower heads are dry.
Then cut the stalk, stick the whole thing upside down in a big paper bag and leave it in a
dry spot for a couple of weeks. (Most people recommend hanging it up. In my place it
just lies around somewhere...)
After a couple of weeks you take the bag and shake it and bash it and all the coriander
seeds should fall off and you can pull out the bare stalk. Keep your coriander seeds in a
cool dry place.
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Interesting facts
It is generally accepted that the name “cilantro” refers to the leaves of the plant, while
the name “coriander” refers to the seeds used as a spice.
Coriander flowers are an important food source for beneficial insects, especially little
parasitic wasps and predatory flies. So to attract many beneficial insects you want lots
and lots of coriander flowers in your garden.
The small, ball shaped seeds are widely used to spice up Asian curries, soups and stews.
The fresh coriander leaf is also used for salads, soups, salsa verde and curries, and it
tastes totally different from the seeds.
The white flowers can be used as edible garnish for salads or sorbets.
To store cilantro, put the stems in a glass of water and refrigerate, loosely covered with a
plastic bag, for up to a week, changing the water every few days. Small amounts may also
be stored in airtight plastic bags. Do not even attempt to dry cilantro, as its fresh and
pungent flavor is not easily preserved.
8
Santo Cilantro
Growing: medium
Seed saving : easy
Coriandrum sativium
“Santo” cilantro is considered a benchmark variety for field grown coriander. It is
probably the best variety of coriander for leaf production as the plant combines very
slow bolting with an upright habit and excellent flavour. The upright habit makes
harvesting easy.
Slowbolt Cilantro
31
Growing: medium
Seed saving : easy
Rispum neapolitanum
"Slow to bolt" means that it produces flowers late and it can be better for warm weather.
Remember that when plants ‘bolt’ and go to seed – IE when they quickly grow a seedbearing stock, for example – their edible parts generally taste a little more bitter or sour.
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35
Growing: medium
Seed saving : medium
Nodding Onion
Allium cernuum
Other Names: lady's leek
This pinkish-purple flowered plant is native to the island, and attracts butterflies and
humming birds.
Origin
The Victoria Seed Library received these seeds in 2014 from JP-M Seeds.
Growing
It is most effectively planted in small groups and is best inter-planted with other
perennials to hide declining foliage. It will grow up nicely through wild geranium or
other low groundcovers. It will grow in almost any situation, from full sun to deep
shade. Time to maturity ≈xx days (to eat) ≈xx for seeds)
Interesting facts
It is edible and has a strong onion flavor, and is often used in cooking. This species is also
cultivated in many places for its attractive flowers.
The bulbs have a long history of medicinal use among indigenous people here.
Some wildlife, such as bears and ground squirrels will eat the bulbs. Elk and deer may
graze the new spring growth, but nodding onion is generally considered deer resistant.
Seed saving
Collect seeds when the seed capsules turn tan or straw-colored, but before they open,
and when the seeds are black. Seeds can be stored under refrigeration for up to 3 years.
Smyrnium Alexanders
Smyrnium olusatrum
Other Names: Formerly known as Petroselinium alexandriurn. Syn: Smyrnium Maceron
Alexanders is a biennial and wild plant. It has shiny, dark green leaves and umbels of
yellow-green flowers. It can be grown as an ornamental, as a culinary herb, as a spice, or
as a medicine.
Origin
Alexanders are an ancient food source, cultivated for many centuries and widely
grown by the Romans, who introduced it into western and central Europe
including the British Isles. The Victoria Seed Library received these seeds in 2014
from JP-M Seeds.
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10
Growing: hard
Seed saving : hard
Growing
Seeds require a period of moist, cold conditions before they will germinate. They are
easiest grown when sown directly outdoors in a seedbed in autumn and transplanted
into its permanent position in late spring.
The following year, feed and water the seedlings frequently. Use an organic fertiliser,
especially if the plant is to be eaten. In mid season, prune the stems to keep the plants
about 60cm (24in) tall. In autumn, cover them with tall baskets to blanch the leaves and
stems to make them sweet and tender.
Interesting facts
Leafy seedlings can be used as a parsley substitute. Use leaves as a pot herb, in much the
same ways as celery or lovage. The leaves can also be added as a flavouring for soups,
stews and sauces accompanying meat and fish. They impart a pleasant flavour similar to
celery, although they are somewhat sharper.
Flower buds can be used raw, steamed or pickled. They can be added to salads and go
well with fish or with a strong, hard cheese.
Use the roots as a parsnip substitute or preserve them in a sweet-and-sour pickle. The
root is said to be more tender if it has been kept in a cool place all winter.
Seeds can be used to add flavour to stocks, stews, soups and rice. The seeds contain the
substance cuminal which is an essential oil reminiscent of cumin and myrrh.
Medicinal Uses: Although rarely used in herbal medicine now, the plant was used to
benefit digestion. It has also been used in the past in the treatment of asthma, menstrual
problems and wounds.
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Flowers
Calendulas
Growing: easy
Seed saving : easy
Other Names: field marigold
How to grow
Calendula can be direct-seeded in the spring or summer. They can be started indoors as transplants. Don’t be
afraid to cut blooms from your calendula; it will only encourage more budding.
Origin
Native to central and southern Europe, the name calendula is a modern Latin
diminutive of calendae, meaning "little calendar", "little clock" or possibly "little
weather-glass.” The common name marigold refers to the Virgin Mary.
Interesting Facts
It flowers from June to November, and the seeds ripen from August to November.
The flowers are monoecious, which means individual flowers are either male or
female, but both sexes can be found on the same plant.
The flowers’ intoxicating aroma attracts beneficial insects. Its edible petals pretty up salads and herbal teas.
Young shoots and leaves can be eaten raw or cooked. The leaves are very rich in vitamins and minerals, and
they are similar to Dandelion in nutritional value. The flower heads can be pickled.
The leaves are diaphoretic, meaning they induce sweating. The flowers are said to be antispasmodic (They
reduce or prevent muscle spasms), emmenagogous (Help with menstruation) and stimulant. The plant seems
to have similar therapeutic properties to Marigold. It is, above all, a remedy for skin problems and is applied
externally to bites and stings, sprains, wounds, sore eyes, varicose veins etc. It is also a cleansing and
detoxifying herb and is taken internally in treating fevers and chronic infections.
The leaves can be used fresh or dried, and they are best harvested in the morning of a fine sunny day just after
the dew has dried from them. The flowers are also used fresh or dried. To dry them, harvest when they are
fully open. They need to be dried quickly in the shade. A tea of the petals tones up the circulation and, taken
regularly, can help ease varicose veins. An application of the crushed stems to corns and warts will soon
render them easily removable. The leaves, blossoms and buds are used to make a homeopathic remedy. It is
used internally in order to speed the healing of wounds.
35
How to save the seeds
They are pollinated by bees. The seeds will fall off on their own, sometimes they stay on until they are brown
and dried, and sometimes they fall while still green. The trick is to remove the seeds when the plant is ready to
release them before wind, rain or garden critters do it for you. You can do this by brushing the "button" with
the pad of your thumb. When dried, calendula seeds are brown, spiny and curled.
Tangerine Gem Marigold
Tagetes tenuifolia
9
Growing: easy
Seed saving : easy
Other Names: Signet Marigold
Hundreds of yellow and orange flowers cover the plant’s tight, low mounds of lacy foliage. The plant has an
aromatic citrusy scent. Long-blooming for beds, borders and containers. Ht. 8-10".
Origin
Victoria Seed Library received these seeds in 2014 from Saanich Organics.
Growing
For transplanting sow 4-8 weeks before last frost. For direct seeding sow once the
danger of frost has passed. Pinch to make plants bushier. Deadhead regularly.
Pinch out the growing tips to encourage branching. Pick spent blooms to
encourage more flowers.
Interesting facts
Marigolds are great companion plants to the following: beans (they fend off Mexican bean beetle), tomatoes,
roses, strawberries, potatoes and various bubs. They are known for fighting off nematodes-especially after
having been planted for a couple of seasons. Marigolds will also help to deter weeds and the invasion of
ground elder (aka goutweed), bindweed (a type of Morning Glory) and ground ivy.
Edible flowers dress up salads or can be cooked in egg or rice dishes.
Seed saving
Marigold seeds are difficult to identify in the seed-pods, and the uninitiated gardener/seed saver may wonder
if the seeds have fallen out or been lost. I generally wait until the flower heads look brown and dried. To
remove the seeds of the Marigold pinch the ends with your thumb and index finger of each hand, then pull
apart and the seeds will slide out without any problem.
You can sow the seed directly where you'd like for them to grow next year in the garden or you can bring them
indoors and dry them before storing them.
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32
Growing: easy
Seed saving : medium
Purple Hollyhocks
Alcea rosea
Other Names: Signet Marigold
The Hollyhock flower can grow to 9 feet. It produces multiple blooms on a central stem.
Origin
They are native to Europe and Asia. Victoria Seed Library received these seeds in
2014 from The Seed and Plant Sanctuary for Canada.
Growing
Although classified as a perennial, Purple Hollyhock is also considered a biennial,
because flowering may take place every other year. If you are planting seeds, sow
the seeds outside about a week before last frost. If you are planting seedlings out, wait about 2 – 3 weeks
after last frost.
Hollyhock seeds only need to be planted about a 1/4 of an inch deep, so very close to the surface. Hollyhock
plants should be about 2 feet apart to grow well.
Most varieties will only live 2 – 3 years. Their lifespan can be extended by removing growing hollyhock flowers
as soon as they fade. Cutting them back to the ground and mulching them will also help.
Interesting facts
Make a cold infusion by soaking the root, flowers and/or young leaves in cold water for about 8 hours to treat
a sore throat, mouth problems, coughing and even for soothing the stomach and digestive tract. Heat can
destroy many medicinal properties of edible flowers so if you are using edible flower petals for a tea it's best
not to use hot water.
The leaves can be used as a poultice to soothe inflammation. Be sure to crush them or steam them slightly
first so they can release their juices.
The roots can also be eaten or used as medicine, though hollyhock roots are more woody than marsh mallow.
Use heat to draw out the properties in most roots! As with marsh mallow, hollyhocks have an emollient effect
so you can use an infusion in your bath water for soft skin or as a rinse in your hair to moisturize and
condition.
Hollyhocks are easy to grow, but they are not without their problems. When growing hollyhock flowers, you
need to keep an eye out for rust. Rust will typically attack the lower leaves but it may spread to more upper
leaves. To help keep rust to a minimum, remember to water from below and make sure the plant has good air
circulation.
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Seed saving
The hollyhocks blooms in your garden will probably be pollinated by bees. Bumblebees in particular seem to
really like hollyhock blooms. After the bloom has been pollinated the petals will fall off.
When the bloom's petals fall off they expose the pod where the seeds are developing. The hollyhock seed pod
starts off green and then turns brown, like the above picture illustrates. The first time I paid attention to the
seed pod I thought it resembled an old coin purse with the string at the top to draw it closed. This seed pod is
probably ready to split open and harvest the seeds from. If you look closely, you may be able to spot the
outline of the seeds. I prefer to leave the seed pod alone until it opens by itself.
When the seeds inside have expanded and the pod has split open, you know the hollyhock seeds are ready to
collect. The dark, circular seeds seem to expand to release themselves. Even at this point they don't go very
far from the plant; the seeds stick together and they are not easily disturbed by wind or rain.
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Sources of Information
The Bauta Family Initiative on Canadian Seed Security. (2014). http://www.seedsecurity.ca/
Salt Spring Seeds. (2013). How to Save Seeds. http://www.saltspringseeds.com/
Seeds of Diversity Canada. (2012). How to Save Your Own Seeds: A Handbook for Small Scale Seed Production.
Seed Savers Exchange. (2014). Seed Saving Resources. http://www.seedsavers.org/Education/Seed-SavingResources/
West Coast Seeds. (2013). How to Grow. http://westcoastseeds.com/how-to-grow/
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