It’s now that point in the year when we live up to our name on the farm and all of our efforts come to fruition. Plants are going to seed. Time to harvest. Time to get all these little embryonic plants ready to put into packets for someone else’s garden.
Seeds are different in this regard. Our process for harvesting and cleaning depends on whether the crop is dry-seeded or wet-seeded. Tomatoes, cucumbers, and squash are examples of wet seeds; beans, lettuce, and basil are examples of dry. Chervil is an herb that successfully overwintered. Which means it's one of the very first to go to seed. Chervil is a dry-seeded crop and was allowed to dry in the field.
When harvested, we hung it in the mill to dry even further. Until the leaves and stems were brown and as close to feeling like ancient, fragile paper as possible. Then we threshed the chervil. There really is quite a bit of finesse involved with threshing. It’s not just whacking dead plants with a stick (or whiffle ball bat). If you bludgeon instead of thresh, you’ll create way more chaff than necessary. Which will just make cleaning harder. Threshing the chervil with a stick is just as much a stroking motion as hitting. And listening is incredibly important: you can hear when more chaff than seed is falling on the tarp.
When threshing was done, we gathered all of the detritus on the tarp to screen it. This is the first step to cleaning out the chaff. We have screens with openings of all different sizes and shapes because we have seeds of all different sizes and shapes. You want to find the screen that’s just right; that lets mostly seed fall through the openings. Until you’re familiar with every seed, it’s a bit of trial and error. Once screened, the cleaning continues with the use of fans. Two boxes fans, actually, one positioned right in front of the other on a table. Two fans are used because, in combination, the airflow is less turbulent and can be fine-tuned with greater precision.
Immediately in front of and below the fans are two bins, side by side so that one bin is closer to the fans than the other. The detritus is poured through the airflow of the fans. Because seed and chaff are different weights, they separate in the breeze; mature seed is heavier and will fall closer to the fans, while chaff and immature seeds are lighter and will drift more. This means mature seed – the stuff we want – falls into the bin closest to the fans and the chaff blows into the second bin. Or off into the mill. Like screening, there’s a bit of experimenting to find the right strength of airflow to make this happen.
We often clean the same batch of seed several times in this way, both to ensure the maximum amount of mature seed is kept and the maximum amount of chaff isn’t. And when we are done, we’re left with clean chervil seed. Or kale seed. Or radish seed. Or whatever dry-seeded crop we’re working on. The seed is then bagged in a cloth bag, labeled, and put in the cooler. To wait patiently until we’re ready to start filling packets. To wait patiently while we continue with the harvest.
You can see photos of every step in the process by visiting the original post.
Matt Kelly currently works with Fruition Seeds helping to sow, grow, harvest, pack and sell seed that is open pollinated, organically grown, and regionally adapted. He is also a writer living in the Finger Lakes, slowly turning his home into a self-sufficient, food-independent, backwoods place of his own. He writes regularly at BoonieAdjacent.com.
Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!LEARN MORE