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Two for One Extend the seasons, and your dollar, with careful use of seeds  Image courtesy istockphoto Two for the price of one: These are compelling words when you're trying to save money. You usually look for such sales promotions in retail stores. But as a gardener, you too can get freebies, without even making a purchase. By saving seeds from flowering plants or splitting perennial bulbs you can grow your favorite herbs, vegetables and flowers next season using what you already have. Bulb propagation will also encourage the longevity and health of the plants, according to Tim Johnson, director of horticulture for the Chicago Botanic Garden, Glencoe, Ill. You don't have to have an eye on your wallet to enjoy the process, says Nan Sterman, garden designer and horticulture consultant. Some gardeners enjoy the challenge, according to Sterman, San Diego County, Calif. However, if you're new to plant propagation, the experts suggest starting with these five no-fail candidates. Basil When you've had enough of fresh basil, let the plant flower, Sterman says. The white or pink flower petals will fall off revealing a little black seed in the center of each blossom. Check daily by giving the plant a gentle shake. If seeds fall out effortlessly, it's time to harvest them. Place a brown paper bag over the basil plant and shake. "You'll hear the seeds hit the bag," says Sterman. To store basil, or any other seeds, she says to dry the seeds and place them in envelopes labeled with their plant name, the date the seeds were harvested and the area of the garden where the plant grew. Daffodils These bulbs actually benefit from a little division, according to Johnson. "Daffodils fail to thrive if they've been overcrowded," he says. Ideally, bulb splitting should be done soon after the daffodils have flowered in the spring. Carefully dig around the plant with a spade to loosen a clump of bulbs. Divide the clump into clusters. Plant the clusters and keep well watered. Garlic Pull apart the cloves of a garlic bulb. Discard any discolored, rotten or mushy cloves. Keep the thin inner skin and the heavy, flat covering on top of the clove. Place the cloves, flat side down, three inches deep in the ground in the fall. Water as you would any new planting; you'll see green shoots in the spring. Harvest the garlic when the leaves turn brown and limp. Peonies These are easier to divide in the fall, says Johnson. Use a sharp spade to carefully dig around the plant and lift it up. Use the spade to split through the plant making sure each section has at least two or three buds (peonies form flower buds in late summer or early fall for the next summer). Treat the clumps like new plants and pay more attention to watering, Johnson says. Pumpkin seeds You may be planning to roast the seeds, but set a handful aside for the fun of growing another crop. "These are the easiest," Sterman says. Wash the seeds and dry them well. Place the seeds in an envelope and store until spring planting.
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Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"
