Harvesting Red Rubin Basil and Dandelion Seeds:

As We Are Growing Year-round Is No Longer A Seasonal Guide For Us

As the Red Rubin Basil begins to bolt, we eagerly anticipate its flowering, which will yield seeds for future plantings. This process not only supports our gardening efforts but also enhances the variety of flavors we can cultivate.

Alongside our basil, we’re excited to harvest dandelion seeds. The delicate, white tufts known as pappi develop from the flower and serve as natural parachutes, allowing seeds to be dispersed by the wind. To collect these seeds, we carefully clip the stem’s tip and position a glass jar just below. This way, any seeds that fall can be easily captured, minimizing loss due to even the slightest breeze.

Once the seeds are collected, we trim the remaining stem as close to the base as possible and place it in our dehydrator. The dehydrated stems can later be used to make tea or spices. After all the flowers have produced seeds, we retire the plant by trimming the leaves and placing them in the dehydrator as well. The roots, rich in nutrients, will also be roasted for use in teas or as a coffee substitute.

Dandelions are incredibly versatile and beneficial, and I incorporate all parts of this plant into my health regimen. From leaves to roots, every bit offers unique health benefits, making dandelions a valuable addition to our year-long growing and diet.