Seed saving offers a simple way to propagate favorite garden varieties, ensuring a continuous supply of familiar blooms. Daisies, including popular types like Shasta daisies and English daisies, are excellent candidates for this process due to their reliable seed production. Collecting viable daisy seeds requires careful timing and adherence to specific processing steps to maximize success for the following planting season.
Knowing When to Harvest
Determining the precise moment for harvest is crucial, as collecting seeds too early results in non-viable seeds. The visual cues of a mature seed head transition from a fresh flower to a dried, spent appearance. The white petals must first shrivel, dry out, and drop away completely from the central cone containing the seeds.
The seed head, which is the center of the flower, needs to become completely dry and brown or near-black. The supporting stem should also be firm and dry, indicating the plant has finished supplying moisture and nutrients. A slightly shriveled appearance and a dark, hard texture on the cone signals that the seeds inside have fully matured and are ready for gathering.
The Collection Process
Once the seed heads exhibit a dry and darkened appearance, collection should begin, preferably on a dry, sunny day after the morning dew has evaporated. Using sharp, clean snips, carefully cut the stem a few inches below the dried flower head. Handle the heads gently to avoid prematurely scattering the fine seeds, which are easily dislodged when fully ripe.
Place the collected seed heads into a container, such as a paper bag or a wide, shallow bowl, immediately after cutting them. A paper bag is often preferred because it allows for air circulation and helps absorb residual moisture. Only take the dried cones, leaving any still-green or soft flower heads to continue ripening on the plant.
Curing and Storing Daisy Seeds
After collection, the seed heads require a secondary drying period, known as curing, to ensure all remaining moisture is removed before long-term storage. Spread the heads in a single layer on a screen or tray in a cool, dry, dark location with good air circulation. This curing process should last for one to two weeks, which helps prevent mold and rot that would compromise viability.
Once cured, the seeds must be separated from the surrounding plant material, called chaff. To extract the seeds, gently rub or crush the dried cones between your fingers or against a fine-mesh screen. The small, dark seeds will fall away from the papery, lighter chaff. Larger debris can be removed by hand or by lightly blowing across the mixture, a process called winnowing.
The cleaned seeds should be stored in small, airtight containers, such as glass jars or sealed plastic bags. Labeling the container with the daisy variety and the date of harvest is necessary to track the seeds’ age. Seeds maintain viability best when stored in a cool, dry, and dark environment, such as a refrigerator or a dedicated storage box, ideally between 32 and 41 degrees Fahrenheit.