PlantingSeedsBlog.com

One of the great adventures and benefits of growing Heirloom Quality vegetables is harvesting your own seeds for planting and growing next year.

Harvesting seeds from your Brocolli or any member of the “Cabbage or Cole Family” (including Cabbage, Cauliflower, Brussel Sprouts and Kale) actually starts long before the end of the growing season- the process begins with planting! Members of this family can cross-pollinate and should, ideally, be planted at least 1,000 feet from each other to prevent cross-pollinatation.

If you have a small home garden and would like to harvest your own Broccoli Seeds, try planting only Broccoli (or whichever Cole Crop’s seeds you hope to harvest).

If you planted multiple Cole Crops, have already reached the end of growing season, and would like to try to harvest seeds- Go For It! It’s always worth a try!

Harvesting Broccoli Seeds

• At the end of the growing season, stop trimming the Broccoli heads for consumption.
• First you will notice small yellow flowers then, the small green pods will begin to form.

Green Broccoli Seed Pods

• If you only want to collect a small amount of the seeds, wait for individual pods to dry to a light brown color. Pods toward the bottom of the plant will dry first, followed by those higher on the plant.  Once a pod appears dry, you can pick it and open it by hand or by walking on it.
• If you would like to collect the maximum amount of seeds, pull the entire plant from the ground after the majority of the pods appear dry.
• You can place all of your dried pods in a cloth bag and open them all by smashing them with a mallet or walking on them.
• Green pods will rarely produce viable seeds- even if the pods dry after the plant is pulled.
• All harvested seeds should be stored in a cool, dark and dry environment until you are ready to plant them.

Fall is approaching and bringing with it some delicious and very healthy vegetable options for planting, growing and eating.

Here is my Top Five most delicious and healthy fall vegetables. Try to enjoy a new fall veggie every week. Your body will thank you!

1.Broccoli

If there was an award for all-time all-around healthiest vegetable, Broccoli would definitely be in the running.

Broccoli reduces the risk of cancers of the bladder, liver, lung, colon , breast, ovaries and prostate, reduces the risk of heart disease,  prevents birth defects and is also thought to reduce tumor formation and growth.

Broccoli is an excellent source of vitamin C- one, 1 cup, serving provides 245% of your recommended daily allowance. It is also a great souce of  vitamin A, potassium, calcium, beta-carotene and folic acid.

Broccoli can be enjoyed raw or cooked. However, if you plan on cooking it, recent research suggests that steaming is the best way to preserve the vegetables enzymes and nutrients.

2.Brussel Sprouts

Like Broccoli,  Brussel Sprouts are a member of the cabbage – or brassica – family. Brussels sprouts are also much touted for their cancer-fighting properties. In particular,  Brussels sprouts are known for their high fiber content. These mini size cabbages are  thought to provide significant cardiovascular benefits and help reduce the risk of osteoarthritis.  Although available year round, Brussels sprouts peak in the fall.

Brussel Sprouts are best cooked whole or sliced in half, and are tasty when steamed or sauteed and served as a side dish.

3.Cabbage

Cabbage is at its best in the Fall.  As the head of the cabbage family, cabbage provides all of the health benefits of broccoli and Brussels sprouts. When cooking cabbage (or just about any cruciferous vegetable), breaking it apart – either through slicing, cutting or chewing – activates myrosinase enzymes, which in turn aid the release of anti-carcinogenic glucosinolates. Although these enzymes are denatured when you cook cabbage, you can preserve the amount of glucosinolates by slicing or chopping the cabbage and then letting it sit for between 10 and 15 minutes before lightly cooking, steaming or sautéing for no more than 5 minutes.

Cabbage is exceptionally high in Calcium, Iron, Iodine, Potassium, Sulfur, Phosphorus and Vitamins A, B1, B2, B6, C, E and Folic Acid.

4.Cauliflower

ANOTHER member of the cabbage family- go figure! What makes a cauliflower a cauliflower? It  distinction is simply  that it lacks the chlorophyll necessary to give it the vibrant green hue of its relatives. Cauliflower does have one great advantage – it’s that it is so adaptable! Cauliflower makes a believable – yet far healthier – alternative to almost any potato or carb heavy dish.And, new research shows that if you sprinkle your cauliflower with the spice turmeric, you can reduce the severity of prostate cancer, both in terms of tumor growth and metastasis.

Although people generally only eat the heads of the cauliflower (known as the curds), the stem and leaves are also edible and can be used to add some extra flavor to soup stocks.

5.Onions

Onion’s are available year round, but they are truly at their peak in the fall and winter. Onions are used to add flavor to sauces, soups, stews, eggs, salads and just about anything else you can think of! This kitchen staple actually offers many more health benefits than you may think.

Sulfur, the compound in the onion that gives it that great taste, also provides many of its health benefits. Sulfur is thought to reduce blood pressure and to regulate blood cholesterol. Onions are also rich in chromium, which is thought to help prevent fluctuations in blood glucose levels, and contains a number of flavonoids that promote gastrointestinal health and reduce the risk of several types of cancer. Onions also have a number of anti-inflammatory agents that can help reduce the severity of symptoms associated with arthritis, asthma, and even the respiratory inflammation associated with good ol’ seasonal cold and flu!