You can collect, store and sow seeds from annuals, perennials, fruits and vegetables — even rugosa roses and bulbs — but remember that plants grown from the seeds of most hybrids will vary from the parent plant.
Choose seeds from the healthiest, best-bearing plants of each variety.
Annuals and perennials: Cut stalks as seed heads ripen. Pull a small paper bag over the seed heads; gather edge around stalks, tie together and hang upside down in a warm, dry place until heads split and seeds drop into bag.
Rose hips, fleshy fruits and vegetables: Cut open and remove the seeds. Gently rub off pulp, then wash seeds and drain in fine-mesh strainer. Lay out on several layers of paper towel in a warm, dry spot to dry thoroughly (for about a week).
Sort out any leaf or stalk debris, then pour dried seeds into packets; seal and store in a cool, dry place.
After seeds have dropped, save stalks with distinctive seed heads, such as poppy or love-in-a-mist, for dry wreaths and arrangements.