Bee balm (Monarda species) is a vibrant perennial plant cherished for its attractive, shaggy blooms and strong appeal to pollinators like bees and hummingbirds. Also known as wild bergamot or Oswego tea, this member of the mint family is a beautiful addition to any garden. Saving its seeds is a simple way to propagate more plants or share them with others, but successful collection and storage requires attention to timing and specific processing steps.
Knowing When the Seeds are Ready
The correct timing for harvesting Bee Balm seeds is crucial; gathering them too early means the seeds will not be fully mature and will fail to germinate. The flowering season typically ends in late summer or early fall, when the seed heads begin transforming from vibrant color to a dry, brown state. This color change is the primary visual cue that the seeds inside the flower heads are ripening.
Wait until the flower petals have completely faded and the entire flower head, along with the stem directly beneath it, has turned brown and brittle. The seed head should feel crispy and dry to the touch, indicating that the moisture content is low enough for the seeds to be dormant and ready for harvest. A simple field test involves gently shaking the spent flower head; a faint rattling sound indicates the seeds are loose inside and fully mature.
Collecting the Seed Heads
Once the flower heads show the distinct signs of dryness and maturity, you can begin the physical collection process. Because Bee Balm seeds are naturally small and can easily fall out, you must approach the plant with care. Using clean, sharp pruners, snip the stalk a few inches below the spent flower head, aiming to cut only the dried seed material.
To minimize seed loss, hold a paper bag or wide-mouthed container directly underneath the seed head as you make the cut. Immediately place the entire cut stem, flower head down, into the container to catch any seeds that may tumble out during the transfer. Avoid tipping the seed heads sideways or upside down until they are safely over the container, as ripe seeds are most likely to disperse at this point.
Processing and Storing the Seeds
After gathering the brittle seed heads, ensure they are completely dry to prevent mold during storage. Spread the harvested heads in a single layer on a screen, paper plate, or newspaper in a cool, dry location away from direct sunlight for one to two weeks. Complete drying is necessary because residual moisture leads to fungal growth, which destroys the seed’s viability.
Once the material is thoroughly dry, separate the tiny, dark brown seeds from the surrounding plant debris, known as chaff. This process, called threshing, involves gently crushing the dried flower heads over a container to release the seeds. The resulting mix of seeds and chaff can then be cleaned using a fine mesh kitchen strainer or sieve, which allows the small seeds to fall through while retaining the larger plant matter.
For long-term storage, the cleaned seeds must be placed in an airtight container, such as a small glass jar or a sealed plastic bag, to protect them from humidity. A small paper envelope is also suitable, especially if there is any doubt about the seed’s dryness, as it allows for slight air exchange. The container should be clearly labeled with the plant type and the date of harvest, as Bee Balm seeds typically maintain good viability for a few years.
Store the sealed container in a dark, cool, and dry location, like a refrigerator or a cool closet, to slow the natural decline in germination potential. Bee Balm seeds, like many native wildflowers, benefit from a period of cold stratification, which mimics winter conditions and is necessary to break dormancy. This cold treatment, typically 21 days or more at low temperatures, is a natural requirement for successful germination.