Sesame, Sesamum indicum, has been cultivated for thousands of years in Asia and the Middle East. In the United States, growing sesame is limited to Texas and the Southwest, where temperatures are hot enough to allow the plant to thrive. Sesame seeds are available in two forms: hulled and unhulled. The unhulled seeds are commonly referred to as black sesame seeds and are used for dramatic food presentations and as a spice.
Instructions
1. Watch the plant as it grows. Soon after the flowers have finished their cycle, the seed pods will appear.
2. Cut the seed pods from the plant, using the knife over an open bag, when the plants are beginning to dry naturally and the pods begin to open at the ends. If planted in early summer, harvest will occur between late September and early December, depending on the variety of sesame planted.
3. Keep the pods in the brown paper bags during the harvest. This will contain any seeds that escape from the pods while harvesting.
4. Lay the seed pods on a wire rack over a cookie sheet, in a dry area with good air flow, and allow the pods to completely dry.
5. Break the dried pots apart at the seams. Use your thumb to gently push any sesame seeds out of the pod that do not fall out naturally.
6. Store the seeds in an airtight container. Place the container in the refrigerator for longer shelf life.
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