Saving seeds year after year can be a real money saver in the garden. By saving the BEST of what you’ve grown year after year, the plants will adapt to your soil/climate and become naturally disease resistant. The best part is that saving seeds is waaaay easier than people think.
If you are new to seed saving, here’s a quick guide to get you started:
You’ll Need
Silica gel packets {I’ve been known to save these from other things that I buy}
Envelopes or Containers {to store seeds in}
Plate and/or bowl
Paper Towels
Sieve
Directions
First, make sure the seeds that you are saving are from open-pollinated plants {the original seed packet should tell you}. Hybrids and cross pollinated plant seeds will not produce the same plant/fruit year after year.
Each plant is a little different. For beans and peas, dry pods on the vine and harvest when they rattle in the pod and their skins are papery thin. remove the beans, and freeze them overnight to kill any bugs before storing them in an airtight container.
For peppers, melons, and squash cut open the ripened fruit and scoop out the seeds. Rinse the seeds thoroughly {for sweeter fruits, like melons, you may want to use a mild dish soap to get all of the sugars off of the seeds. Lay the rinsed seeds on a plate and gently pat them dry with a paper towel. Leave the seeds on the plate to air dry completely. This may take a few days {make sure to keep the plate in a pretty non-humid place}.
Tomatoes are the most time consuming seeds to save {also the most worth it}. For a full set of instructions, go HERE.
For cucumbers, gently cut open the fruit {so as not to cut the seeds while opening it}. Scrape the seeds into a small sieve and rinse well. As you are rinsing, gently rub the seeds along the bottom of the sieve to remove the coating. Allow the seeds to dry as you would the peppers, melons, and squash.
When the seeds have dried completely, place them into marked envelopes. To store the seeds long term, you’ll want to throw in a silica gel package to keep the moisture out. Seeds can be stored indefinitely in the freezer {place envelopes into an air tight container and place several silica gel packets into the container}. For year to year storage, a cool dark place like the fridge is best. Either way, when it is time to use the seeds, DO NOT OPEN the container until is has come to room temperature. That will keep the moisture out of your seeds.
That’s basically it. Have any of you saved your seeds year after year? Do you have stronger plants because of it?
~Mavis
Cecily says
I’ve been saving seeds for a couple of years now and my favorite way to store them is in empty prescription bottles. I make a little envelope out of wax paper, write the variety on it and place several in each bottle. I then store them in a cool, dry, dark place.
IErin says
I like to save tomato seeds and my field peas and beans. I have an impressive spaghetti squash that may get saved too!
Dena says
I’ve heard somewhere that instead of silica gel packs, you can use dried milk wrapped in a cheesecloth package.
JP says
The last two years, I tested a different way of saving tomato seeds, and I have had 100% germination. I simply squeeze the tomato goop onto a paper towel, and push down on each seed with my finger until it kinda squirts out of the gel. Then I let them dry.
The gel/goop dries too, and the seeds stick to the paper towel which is actually kinda nice for storing away in an envelope.
For me, this is much easier than letting them mold!
Helen in Meridian says
How do you scrape out the goop from butternut squash? I tried forking it, and keep thinking that I must own something that would scoop more efficiently. What is your tool of choice for cleaning out the inside of squash and getting those seeds but more importantly that strandy stuff out?
Mavis says
I just use a spoon. There typically aren’t many seeds/guts so it’s not so bad a chore!