Cut off the flower heads once the flowers have wilted and the seed heads become yellow and dry. Cut off the flower stalk 3 to 4 inches beneath the seed heads with shears and place the stalks into a paper bag as you collect them so the seeds aren't lost.
Set the paper bags in a warm, well-ventilated room for one week so they finish drying. Leave the bag open to provide air circulation around the seed heads.
Place the seed heads in a cloth bag. Hit them with a rubber mallet with medium force to dislodge the seeds from their pods.
Pour the seed into a bowl. Pick out as much non-seed plant material as possible, then winnow out any remaining chafe outside on a breezy day. Pour the seed slowly into a second bowl, allowing the breeze to blow through and carry away the chafe as you pour. Repeat two to three times or until most of the chafe is removed.
Label a paper bag with the broccoli variety name and the year harvested. Place the seed inside and fold the top of the bag over to close. Store in a cool, dry place until you are ready to plant the broccoli seeds in fall or the following spring.