Saving seeds is easy, costeffective and rewarding.
Save seeds from herb flowers or reserve from vegetables. Wash vegetable seeds of any excess flesh and spread onto newspaper to dry. Be sure to make a note of the seeds you are drying, as many varieties appear similar.
Leave seeds to air dry inside. Drying times will vary from a week to several weeks, depending on the size and type of seed, and conditions such as humidity.
Once dry, pack seeds in envelopes. Label and include the date, sowing time and any other handy hints you’ll need for next season. Store packets in a cool, dry, dark place in a sealed container. Seeds are best sown fresh and ideally should be ones from the previous season. Depending on the seed, the quality of its packaging and storing conditions, they may last for two to three years. You can do a germination test with seeds to check if they are past their use-by date. Place a damp paper towel on a saucer, scatter some seeds over the top and wrap loosely in a plastic bag. Keep in a warm place. After several days, check for any signs of life. If only a small proportion of your test seeds grow, sow remaining seeds thickly to increase the odds of a successful germination rate.