Herbs: Basil, Cilantro, Dill & More
Let herb plants flower and go to seed for easy harvesting.
Overview
Most annual herbs (basil, cilantro, dill) readily go to seed - often too readily! Simply let flower heads mature and dry on the plant. Many herbs have essential oil-rich seeds that are also culinary spices (coriander from cilantro, fennel seed, dill seed).
Crops Covered:
insect-pollinated
dry processing
1-2 weeks in paper bags
Basil: 5+ years
Understanding Pollination
Most herbs are insect-pollinated. Some (basil) self-pollinate readily.
Isolation Distance
Basil: 150 feet; Others: 1/4 mile for purity
Key Tips:
- Basil varieties cross - separate or grow one type
- Cilantro crosses readily
- Parsley is biennial - needs overwintering
- Dill and fennel can cross (same species)
- Many herb seeds are also culinary spices
Step-by-Step Guide
Stop harvesting leaves and let plants bolt.
- Designate specific plants for seed saving
- Stop pinching back flowers
- Let flower stalks develop fully
- Flowering attracts many pollinators
- Process takes 4-8 weeks depending on herb
Seeds form after flowers fade.
- Basil: Seeds in dried flower spikes
- Cilantro: Round coriander seeds form
- Dill: Seeds in umbrella-shaped heads
- Seeds dry and turn brown when mature
Cut seed heads when dry or nearly dry.
- Harvest when seeds are brown but before shattering
- Cut into paper bags
- Finish drying indoors if needed
- Shake or rub to release seeds
Winnow away chaff and store properly.
- Winnow in breeze or use screens
- Remove stems and plant debris
- Store in airtight containers
- Many herb seeds are fragrant - enjoy!
Harvest Timing
| Crop | Harvest Stage | Days After Flowering |
|---|---|---|
| Basil | Flower spikes dry, seeds dark | 30-40 days |
| Cilantro | Seeds brown and dry | 35-45 days |
| Dill | Umbrella heads brown | 30-40 days |
| Parsley (biennial) | Seeds dry on umbels | 30-40 days |
| Fennel | Seeds dry, aromatic | 40-50 days |
Processing: Dry Method
Let flower heads dry, then shake/rub to release seeds.
- 1Cut seed heads when mostly dry
- 2Dry further in paper bags
- 3Shake or rub to release seeds
- 4Winnow to remove chaff
- 5Screen if needed
Drying & Storage
1-2 weeks in paper bags
Warm, dry, good airflow
Test for Dryness: Seeds hard, heads papery and crumbly
Glass jars, Paper envelopes
Cool, dark, dry. Airtight for best aromatic preservation.
Basil: 5+ years, Cilantro: 5-7 years, Dill: 3-5 years
- Herb seeds are often also spices - culinary dual use
- Coriander (cilantro seed) improves with age
- Very fragrant - store away from other seeds
- Long-lived when stored properly
Alternative: Vegetative Propagation
While many annual herbs are best grown from seed, perennial herbs like rosemary, thyme, mint, and sage are often easier and faster to propagate from cuttings or division. This also ensures you get the exact same variety.
How to do it:
- 1Take 4-6 inch cuttings from healthy, non-flowering stems
- 2Remove lower leaves, keeping 2-3 sets at top
- 3Dip cut end in rooting hormone (optional but helps)
- 4Insert in moist potting mix, perlite, or water
- 5Keep humid with plastic bag or mist regularly
- 6Roots develop in 2-4 weeks
- 7Transplant when roots are 1-2 inches long
How to do it:
- 1Dig up entire plant or a section
- 2Shake off soil to see root structure
- 3Pull or cut apart into sections with roots
- 4Each division should have roots and top growth
- 5Replant immediately at same depth
- 6Water well and keep moist until established
How to do it:
- 1Select a low, flexible stem still attached to plant
- 2Bend stem to touch soil, nick the underside
- 3Bury the nicked section 1-2 inches deep
- 4Pin in place with wire or rock
- 5Keep soil moist
- 6Roots form in 4-8 weeks
- 7Cut from mother plant and transplant
How to do it:
- 1Dig up a portion of the root system
- 2Cut roots into 2-4 inch sections
- 3Plant horizontally 1-2 inches deep
- 4Or plant vertically (note which end was up)
- 5Keep soil moist
- 6New shoots emerge in 2-4 weeks