Who doesn’t love it when one plant has two uses, or more? Many of the annual herbs we grow for fresh leaves can also reward us a second time if we let them flower and set seed. Instead of pulling out plants at the end of their leafy season, leaving them to mature can stock your pantry with homegrown spices. It’s a simple way to get more from each plant—fresh herbs for cooking now, and dried or ground seeds for later.
Take coriander for example. Its leaves are po
pular in salads, curries, and salsas, but once the plant bolts, itproduces seeds that we know as the spice coriander. These dried seeds have a warm, citrusy flavour that’s used in everything from spice blends to baked goods.
Dill is another herb with a double life. The feathery leaves season fish, pickles, and potato salads, while the seeds bring a stronger, slightly bitter taste perfect for spice mixes, soups, or breads.
Fennel, often grown for its leaves or bulb, produces sweet, aniseed-flavoured seeds ideal for teas, spice rubs, and desserts.
Cumin is a slightly less common herb for home gardens but worth trying. The leaves can be used fresh, while the seeds offer that warm, earthy flavour familiar in curries, stews, and spice blends.
But how do you harvest spice?
The seed heads need to dry on the plant until they turn brown and feel brittle. Cut the heads off, then gently crush or shake them to release the seeds. Let them dry out for another week spread out on a paper towel. Store seeds in airtight containers in a cool, dark place. To use them as a spice, grind them fresh in a mortar and pestle or spice grinder—freshly ground seeds release far more aroma and flavour than pre-ground versions, so you wont need to use as much. Don’t forget to save some of the seed, to sow again next spring, for your next crop!
By letting herbs set seed, you not only extend their value in the kitchen but also support pollinators. One plant can serve two purposes: fresh green flavour now, and dried, homegrown spices for your pantry later.
This extract is from an SGA Master Class – Growing Spices 101. “This was a very informaive presentation. I did not realise that tumeric comes in a variety of colours. The idea of growing spices for home use is certainly interesting and it is easy to do with the right conditions.” There are two more sessions in this series: Growing Edible Flowers, and Growing Botanicals for Vinegars, Sodas, and Cocktails.
For information on all current Master Classes, click here.
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