Parsley, a biennial, will form seeds the second year. Once the umbels (seedheads) and seeds on it are mostly brown, cut them off the stalks. Don’t wait too long, or the seeds will fall off (shatter). Dry the seeds by placing the umbels on a cloth in a well-ventilated place. Once dry, rub the umbels to remove any remaining seeds that haven’t already fallen onto the cloth. Ripe seeds should be a dark brown. Winnow out any plant debris. Store in an airtight container in a cool, dark, dry location for up to 2 to 3 years.
Parsley, a biennial, will form seeds the second year. Once the umbels (seedheads) and seeds on it are mostly brown, cut them off the stalks. Don’t wait too long, or the seeds will fall off (shatter). Dry the seeds by placing the umbels on a cloth in a well-ventilated place. Once dry, rub the umbels to remove any remaining seeds that haven’t already fallen onto the cloth. Ripe seeds should be a dark brown. Winnow out any plant debris. Store in an airtight container in a cool, dark, dry location for up to 2 to 3 years.