Seed Library

The Chilliwack Library has created a seed library for UFV and the surrounding community. Here we'll share resources and how to tutorials on planting, and preserving seeds.

Further Information

Information on growing seeds came from the seed company, Limitless Growth. For expanded growing instructions please consult their growing guides.

Limitless Growth Growing Guides
Limitless Growth is the company who we purchased seeds from. They have guides for growing each seed type on their website, which we have paraphrased in the information we provide.

Definitions

Annual plants grow for one season then die off.

Biennial plants grow for two season but don't bloom until the second year.

Perennial plants regrow every spring.

Full Sun - plants required at least six hours of sun exposure per day (but some plants may need eight to ten)

Partial Sun - plants need three to six hours of direct sun per day. This plant is more heat tolerant.

Partial Shade - plants need three to six hours of direct sun per day but should be protected from the afternoon sun.

Shade - Plants tolerate less sun or dappled sunlight.

Basil

Plant Type	Direct Sow	Sprouting Time	Ideal Temp	Sun Exposure
Annual	May, June	5-10 Days	15-25°C	Part Shade, Full Sun
Depth	Spacing	Maturity Time	How to Harvest
1.25 cm (1/2") deep	10-20.24 cm (4-8") apart	30-40 Days	Pinch leaves where the leaf meets the stem. Start from the top of plant where foliage will quickly fill in. Harvest can be as much as one third of the plant. Tear basil rather chop it when cooking.

Basil is a popular herb with a fragrant aroma and a sweet, slightly peppery taste. It is widely used in cooking, particularly in Mediterranean and Asian cuisine, and is also known for its medicinal properties. Basil can be grown easily and organically in a variety of settings, including in containers or in the ground. It prefers warm temperatures and well-draining soil, and can be started from seed or propagated from cuttings. Basil requires consistent moisture and regular fertilization to ensure healthy growth, and should be harvested frequently to encourage bushy growth and prevent flowering. The leaves can be used fresh or dried, and are typically added to dishes at the end of cooking to preserve their flavor and aroma.

Chervil

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Perennial Grown as Annual	March, April, May, June, August	15- 30 Days	12-20°C	Part Shade
Depth	Spacing	Maturity	How to Harvest
5mm - 1 cm	23-30 cm	40-60 Days	Begin harvesting as needed 6-8 weeks after sowing, or when plants are 10cm (4″) tall. Drying kills nearly all the flavour of chervil leaves, so freezing is best for long term storage.

Chervil is an herb that is part of the parsley family. It has delicate, fern-like leaves with a mild, slightly sweet flavour that is often described as a blend of parsley and anise. Chervil is a popular ingredient in French cuisine and is often used to add flavour to soups, sauces, and salads. It is also a common garnish for fish and poultry dishes. Chervil is relatively easy to grow and can be grown in containers or in the garden. It prefers a cool, moist environment and can be harvested throughout the growing season.

Chives

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Perennial	March, April, May	7-14 Days	19°C	Part Shade, Full Sun
Depth	Spacing	Maturity	How to Harvest
5mm - 1 cm	15cm	50-70 Days	Clip leaves from the outer portion of the plant first, making sure not to clip all of the plant at once. Wait to harvest your chives when the plant is at least 15 cm tall. If you overclip, the plant will grow back the following year.

Chives are a type of herb that belongs to the onion family and are known for their long, thin green leaves. They are a poplar addition for salads, soups and other savoury dishes.

Cilantro

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Annual	April, May, June	5-10 Days	15°C	Part Shade, Full Sun
Depth	Spacing	Maturity	How to Harvest
2 cm	5 cm	45-70 Days	Pick young leaves once they have reached about 10 cm in height. Cut plants about ⅓ of the way down. The bottom third will grow new leaves. Flavour is most intense when fresh.

Cilantro whose seeds are known as coriander, is a herb that is commonly used in cooking and has a distinctive aroma and flavour.Cilantro is popular in Mexican, Latin American, and Asian cuisines, and is often used to add a fresh and citrusy flavour to dishes such as salsa, guacamole, and curries.

Dill

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Perennial	April, May,	10-21 Days	15-21°C	Part Shade, Full Sun
Depth	Spacing	Maturity	How to Harvest
5 mm	15cm	90 Days	Harvest once plans reach 15cm tall. Snip or pinch the stems of the leaves where they meet the growth point on the main stem. Cut whole head when seeds turn brown (about 12 weeks) and hang upside down over trays or bags to collect. Freeze leaf to preserve flavour.

Dill is an annual herb that is commonly used in cooking and pickling. It has a distinctive flavour and aroma that is often described as tangy, sweet, and slightly bitter. Dill is a popular herb for flavouring fish, salads, and vegetables, and is also used to make pickles. It is easy to grow in gardens and containers, and is often used as a companion plant to repel pests and attract beneficial insects.

Lemon Balm

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Perennial	March, April	10-14 Days	12-20°C	Part Shade, Full Sun
Depth	Spacing	Maturity	How to Harvest
Barely cover	45 cm	80-90 Days	Snap leaves off stems with your fingers as often as needed for cooking or other purposes. The collected leaves can be used fresh or hung upside down to air-dry for later use. The dried herbs lose a lot of flavor, so if you're using it for food, fresh is usually best.

Lemon balm is a fragrant herb from the mint family that is commonly grown for its aromatic leaves.he leaves of lemon balm are known for their lemony scent and flavour and are often used in teas, salads, and as a seasoning for various dishes. Additionally, lemon balm is believed to have several medicinal properties, including calming and soothing effects, and has been traditionally used to treat anxiety, insomnia, and other ailments.

Mustard

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Annual	March, April, May	5-10 Days	21°C	Part Shade, Full Sun
Depth	Spacing	Maturity	How to Harvest
5mm - 1cm	10-15 cm	40-80 Days	Harvest young leaves to add to salads and harvest mature leaves for cooking as they get quite spicy

Mustard is a leafy green vegetable that belongs to the same family as kale, broccoli, and Brussels sprouts. The plant is known for its pungent and spicy flavour, and its leaves are often used in salads, sandwiches, and as a garnish. Mustard greens are a good source of vitamins A, C, and K, as well as calcium and iron. They are also low in calories and high in fibre, making them a nutritious addition to any diet. Mustard seeds can also be used as a spice, and are commonly used to make mustard condiments.

Parsley

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Biennial	March, April, May	12-28 Days	15-21°C	Part Shade, Full Sun
Depth	Spacing	Maturity	How to Harvest
3 cm	2-5 cm	70-90 Days	Snipping parsley encourages additional growth. Bunch the stems and leaves together and snip at ground level. Take a spring or two starting with the outside stalks.

Thyme

Plant Type	Direct Sow	Sprouting	Ideal Temp	Sun Exposure
Perennial	March, April, May	14-21Days	4-32°C	Part Shade, Full Sun
Depth	Spacing	Maturity	How to Harvest
0 - plant on surface of moist soil	9-15"	80-100 Days	Harvest thyme just before the plant flowers by cutting off the top five to six inches of growth. Leave the tough, woody parts. It's best to harvest thyme in morning after the dew has dried. Clean leaves should not be washed, because it removes some of the essential oils.

Thyme is a member of the mint family and has a distinctive earthy, slightly sweet, and herbaceous flavor that complements a wide variety of dishes. Thyme is commonly used in Mediterranean, Middle Eastern, and French cuisine and is often used to flavor meats, soups, stews, and vegetables. It is also commonly used in herbal medicine for its antiseptic and antioxidant properties.

The University of the Fraser Valley is situated on the traditional territory of the Stó:lō peoples. The Stó:lō have an intrinsic relationship with what they refer to as S’olh Temexw (Our Sacred Land), therefore we express our gratitude and respect for the honour of living and working in this territory.