Picking Sagebrush Seed

Collect sagebrush seeds from autumn until mid-winter, which is October to December within its native range. Avoid gathering seed in spring or summer because the stalks will either be too moist for safe storage, unripe or empty of seeds.

Locate at least five sagebrush plants, each at least 1/2-mile apart to increase the genetic diversity and potential viability of the seed haul. Choose younger plants for seed collection because sagebrush produces less viable seed as it matures.

Collect the seed stalks once the flowers fade and the tightly packed, elongated seed capsules turn light brown. Clip off the stalk using pruning shears that have been cleaned and sterilized with a solution such as one part water and nine parts household bleach. Place stalks in a large paper sack or a pillowcase.

Dry the seeds by placing the paper bag in a warm, dry location with good air circulation for two weeks. Shake the bag occasionally to redistribute the seed stalks, which will help them dry more evenly.

Pour the sagebrush seed stalks onto a tarp or a large, brimmed baking sheet. Strip the seed capsules from the stalk between two gloved hands. Discard the stalks. Crush the seed capsules with a rubber mallet or a rolling pin.

Separate the chaff from the seeds using a hair dryer. Turn the hair dryer on low and direct the flow of air over the seeds. Move it back and forth to blow the lightweight chaff away. Pick out the oblong, slightly pointed seeds and discard the chaff and other debris.

Inspect the sagebrush seeds for signs of inviability. Discard any seeds that are significantly smaller than the largest seed, and any seeds with blackened or obviously damaged hulls. Spread the remaining seeds on a baking sheet and set them in a dry, dim place for one week to dry out.

Pour the sagebrush seeds in an envelope, a small paper bag or a cobalt jar. Store the seeds in a cool, dry place for up to three years. Extend the life of the seeds to five years by keeping them in the refrigerator.