So You want to Go To Seed?

South African Country Life - - Country Living -

Start with easy crops such as peas, beans and toma­toes, and herbs like co­rian­der and dill.

Plant a sin­gle va­ri­ety to help en­sure the seeds you get are pure-bred.

Stag­ger crop plant­ing of the same species to avoid cross-pol­li­na­tion e.g. cab­bage and cau­li­flower.

Wait un­til seeds are fully ma­ture be­fore har­vest­ing.

Save seeds from sev­eral plants of each species to main­tain good ge­netic di­ver­sity.

Wet-fruited veg (e.g. cu­cum­ber and squash) are eaten when still im­ma­ture, so you need to al­low a few to re­main on the plant to fully ma­ture, then re­move and dry the seeds.

Dry-fruited veg (e.g. beans, peas, spinach and bras­sica) can be har­vested when the pods and seeds are brown and dry.

Seeds must be com­pletely dry be­fore stor­ing in ster­ilised jars in a cool, dark, dry place. La­bel and date them clearly.

Share your seeds with fel­low gar­den­ers and en­cour­age them to do the same.

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