Chicory, scientifically known as Cichorium intybus, is a versatile plant cultivated for its leaves, roasted roots used as a coffee additive, and its small, valuable seeds. These seeds develop after the plant’s distinctive blue flowers fade. Collecting chicory seeds ensures a reliable supply for future plantings and allows the gardener to select for desirable plant traits. This guide provides clear instructions for harvesting and storing viable chicory seeds for propagation.
Identifying Seed Maturity
Determining the precise moment to harvest chicory seeds is important because they mature sequentially and shatter easily once fully dry. Chicory flowers, which typically bloom for only a day, begin the maturation process by transitioning from blue to a dry, papery, brown or tan structure. The seed heads must be allowed to dry on the plant until they are visibly crispy and have lost all green coloration, a process that usually takes place in late summer or early fall.
A simple test for maturity involves gently shaking a dry seed head near your ear; mature seeds will often produce a faint, audible rattle inside the protective pod. Since chicory produces flowers and seeds over an extended period, it is common to see mature brown seed heads alongside new blue flowers on the same plant. Harvesting should occur just before the tiny, wedge-shaped seeds naturally disperse, as delayed collection results in significant loss.
Step-by-Step Collection Techniques
Collecting chicory seed heads requires a delicate approach to prevent mature seeds from scattering onto the ground. The most effective method involves using sharp garden shears or snips to cut the stalks on a dry, calm morning after any dew has evaporated. To minimize loss, place a paper bag or bucket directly over the mature seed head before cutting the stem. This technique ensures that any seeds that shatter are contained within the receptacle.
The stalks should be cut to leave six to twelve inches of stem attached to the seed head for easier handling during the subsequent drying phase. For a small number of plants, individual, dry seed heads can be carefully clipped and placed into a container. When dealing with a larger patch, the entire upper section of the stalk containing a high concentration of brown, dry heads can be removed. Harvesting on a dry day prevents mold and fungal development, which can compromise the seeds.
Processing and Cleaning the Harvest
After collection, the chicory seed heads require post-harvest drying before the seeds can be extracted and stored. The harvested stalks should be spread in a thin layer on a tray, screen, or hung in an airy, shaded location away from direct sunlight for one to two weeks. This drying period ensures the moisture content of the seeds is low enough to prevent spoilage. The stems and seed heads must feel completely brittle and crispy before processing begins.
Once the plant material is fully dried, the seeds must be separated from the chaff, which includes the dried petals, stems, and empty seed pods. This is achieved through threshing, which involves gently rubbing the dried heads between the hands or placing them in a cloth bag and lightly beating it with a soft object. The resulting mixture of seeds and debris is then cleaned using a process called winnowing or screening. A kitchen colander or a series of fine-mesh screens can be used to sift the tiny, dark brown seeds, which are less than 3 millimeters long, from the larger plant fragments.
A simple home winnowing technique involves pouring the seed and chaff mixture between two containers in front of a gentle fan or outdoors on a slightly breezy day. The heavier, viable seeds fall straight into the lower container, while the lighter chaff is blown away. Repeat this process until the seed sample is largely free of debris, resulting in a clean harvest ready for long-term storage.
Proper Storage for Viability
Storing cleaned chicory seeds correctly is necessary to preserve their germination potential for future seasons. Optimal storage conditions require a cool, dark, and dry environment to slow down the metabolic processes within the seed embryo. A frequently cited guideline suggests that the sum of the storage temperature in Fahrenheit and the percentage of relative humidity should not exceed 100 for acceptable seed longevity. This means a temperature range between 35°F and 50°F (approximately 2°C to 10°C) combined with low humidity is ideal.
The cleaned seeds should be placed into airtight containers, such as sealed glass jars or plastic freezer bags, to protect them from ambient moisture and humidity fluctuations. Paper envelopes also work well for short-term storage because they can wick away small amounts of residual moisture. Every container should be clearly labeled with the chicory variety and the date of harvest, as chicory seeds can remain viable for at least five years under consistently good storage conditions. Storing the sealed containers in a refrigerator or a dedicated, temperature-controlled space will help ensure maximum viability.