Harvesting Procedures for Shrub and Tree Seeds

Dry Fruits

These would include seeds in pods or capsules like caragana or lilac. Fruits are dried by spreading in shallow layers on trays to air dry (takes one to three weeks). Extraction is then done by rubbing the fruit between two cloths and blowing out seed capsules or pods.

Winged Dry Fruits

Seed from elm, ash or maple are collected from the trees or from the ground. They are then air dried as above and rubbed to remove wings or appendages. The seed is separated by screening or blowing.

Fleshy Fruits

Fruits such as berries or apples are done in a different manner. The flesh is removed from the seed by running it through a macerator or blender at slow speed. Water is passed through it along with the fleshy fruits, and the pulverized mass is diverted to a tank where the pulp and seeds are separated by flotation. Seed must then be air dried if it is to be stored.

Cones

Cones from spruce, pine and larch may be dried in the open air for 2-12 weeks. Some species must be force dried at higher temperatures in special heating kilns. After drying, the scales open, exposing the seeds. A revolving wire tumbler or metal drum with interior baffles may be used to remove seed from large numbers of cones. The seed must then be dewinged by rubbing between cloths and wings and debris removed by screening or blowing.