Growing Tips

Collecting Seed

Seed should be collected from areas within 500 kilometres of where the plants are to be grown to ensure they are adapted to that climatic zone. For example, a Saskatoon berry found in British Columbia or Michigan may not be as adapted to a cold Saskatchewan winter.

Germination is improved when fresh seed is used — seed that has been cleaned but not stored for any length of time. Collect seed when there is no visible green remaining and the flesh is easily removed from the seeds within.

Separate the flesh from the seeds by filling a blender half with seeds and half with water. Pulse or run the blender on low to avoid cutting the seeds. Once separated, the seeds will sink to the bottom of the blender while the flesh will float on top. The flesh is then poured off.

Seeds of conifers are found inside the cones. Pine and spruce cones should be collected when they are brown but haven't opened. Spruce and fir cones can be opened by placing them in a warm, well-ventilated room, on a window sill, or in a warm oven (66°C/150°F). Most pine cones should be dipped in boiling water for about five minutes and left to dry. Once the cones have opened, the seeds are easily shaken out.

Pod seeds, such as lilac and caragana, should be collected when the pods are brown but haven't opened. Open them using the same method as for spruce and fir cones above. After warming them in the oven, place the pods in paper bags to prevent the seeds from dispersing randomly. After drying, separate the seeds from the pods by sieving.

Maple and ash have dry fruits called samaras. The "wing" may be removed by shaking the seed. The catkins of birch and alder should be collected when they first begin to lose seed (air dry, then separate the seed using the same method as for pod seeds).