NELSON SEED LIBRARY’S TIPS

To save seed there are only three simple processes to know. For specific processing requirements for individual plants refer to a seed-saving resource that describes each species in detail.

Method 1: Dry seed

For legumes and grains, and plants like lettuce, brassicas, onions, beets, carrots and celery.

Leave seed on the plant to ripen and dry, well past the usual picking/ eating stage.

Harvest seeds by cutting the whole seed pod/flower head.

Separate seed from the parent plant by threshing, lightly crushing or hand-picking, depending on the size and type of seed. Fully dry seeds normally separate very easily.

Clean the seed, sieving or winnowing to remove any remaining chaff.

Method 2: Wet seed

FOR soft-fleshed Fruits such As MELONS, PEPPERS, EGGPLANT, TOMATILLO AND pumpkin.

Remove seed from the overripe fruit.

Put seed in a jar of water to separate seed from debris – seeds usually sink and debris usually floats.

Dry the seed quickly and completely.

Method 3: Fermentation

For varieties like tomatoes, cucumbers, pomegranate, some melons and ANY SEEDS that HAVE A GEL-SACK SURROUNDING THEM After WASHING.

Remove seed from the overripe fruit.

Put the seed and its juices (as in tomato and sometimes melons and cucumbers) into a jar with a little water.

Allowed the mix to ferment for a few days. This process breaks down germination inhibitors such as the gel-sack that surrounds tomato seeds.

When a layer of mould has formed on top of the water and the seeds sink, fermentation is complete. Add more water, swish it around, then decant the mould and pulp.

Repeat the process several times until all of the pulp, bad seeds (floaters) and mould are removed.

Drain the water from the good seeds (sinkers). Set these out on a plate, screen, or paper towel to dry.