My glut crop this week is coriander seed. So easy to harvest this time of year. I just let the seed fully mature on the plant, then rub the seed off into a baking tray, leave it on the verandah for a few days to get really dry, then winnow it by blowing all the chaff off. The seed is then ready to store in a jar on my kitchen shelves, for using in preserves, dhall and curries. Little jars of dried herbs or spices like this could be really easily prettied up to make good gifts, and since so many of the spices sold in Australia are imported , it’s worth doing.