Saving seeds is a time-tested way to pass down plants from generation to generation.
Though seed-saving is not always possible for all types of vegetables, collecting and storing seeds from your own vegetable garden ensures that your plants are always the kind that are accustomed to your climate and soil and adopted to the pests in your region.
Seeds from annual and biennial plants are generally saved and perennials are typically propagated through cuttings or division.
When seed-saving, it is best to save only heirlooms, open-pollinated plants and old-fashioned varieties. These seeds tend to grow into the same plants as their parents.
Seeds from hybrid varieties often produce a mix of offspring and tend to grow into plants that are very different from their parents.
Among the vegetable seeds that are easy to save are non-hybrid beans, cucumber, eggplant, pepper, tomatoes, summer squash and watermelons.
When collecting seeds for saving, it is best to wait until they have matured but get them before they fall off the plant. Fruit and vegetable seeds are often harvested when the fruit is ripe.
On most flowering plants, the seeds are collected before they dry on the plant.
The seeds are removed from the fruits or flowering plant and cleaned throroughly. These are then set out in a warm and dry place to dry for storage. Properly stored seeds can last for 3-4 years.
Tips for Storing Seeds
Spread seeds on a newspaper and allow them to air-dry for 1 week. Be sure to write the seed names on the newspaper so you know which is which.
After air drying the seeds, pack them in small envelopes or packets and label these.
You can also dry seeds on paper towels.
When the seeds are dried, they will stick to the paper towels. Simply roll the towels and store them. When planting time comes, just tear off bits of towel with one seed at a time. Plant both the seeds and towel directly to the soil.
It’s important to store seeds in a cool and dry place.
Warmth and humidity shorten the shelf life of seeds.
Seed packets should be kept in mason jars with tight lids, glass canisters with gasketed lids, plastic film canisters or plastic food storage bags.
Most seeds are best stored in airtight containers but legumes are an exception. Legumes store best in breathable bags.
The best place to store seeds is generally the fridge but be sure to keep the seed containers well away from the freezer section.
Label each year’s batch of seeds and store batches together. By dating or labeling the seed packets or containers, you will know at a glance which seeds are nearing their prime and plant them first in the next planting season.
It will help to keep seeds dry in storage if you add a packet of silica gel in the same container where you put the seed packet. Replace the silica gel every six months.
When planting season comes, remove the containers from your storage area or fridge and just set them in a room. Keep the containers closed and wait for the seeds to warm to room temperature.
If you open the containers before the seeds have adjusted to the temperature, the moisture in the air will condense on the seeds and they will clump together.
There are some seeds that just won’t germinate the next year no matter how careful, organized or methodical you are when saving seeds. Some plants simply have very low germination rates like parsnip and sweet corn seeds. Other seeds will only stay viable for 1-2 years.
Here are Seed Saving Tips for 8 Vegetables:
Saving Bean Seeds – wait until the seeds dry and the pods start to open. Or wait until the seeds are “rattle dry” before picking the pods and removing the seeds.
Saving Cucumber Seeds – wait until the fruit is ripe and then squeeze out the pulp with the seeds into a container. Add water and allow the pulp to ferment for 2-4 days at room temperature. Stir occasionally and remove dead seeds that float to the water surface. When all the good seeds have sank to the bottom of the container, simply pour off the pulp. Some of the pulp may be clumped with the seeds so repeat the process as necessary until only clean seeds remain. Spread the seeds to dry.
Saving Eggplant Seeds– you know an eggplant is ready for seed-saving when it is off-color, dull-looking and hard. Cut the eggplant in half just pull the flesh away from the seed area.
Saving Peas Seeds – same as beans. Wait until the seeds are rattle dry and the pods start to open.
Saving Pepper Seeds – wait until the fruit is thoroughly ripe before removing the seeds from the fruit. Let the seeds dry in a warm and dry place.
Saving Tomatoes Seeds – wait until the fruit is ripe before squeezing the pulp and seeds out. The process of preparing the seeds for storage is the same as with cucumber seeds.
Saving Summer squash Seeds – if you cannot dent the squash with a fingernail, the seeds are ready for saving. Cut the squash open, scrape the seeds into a cowl, wash the seeds, drain and then allow to dry.
Saving Watermelons Seeds – Allow the fruit to ripen before collecting the seeds. Put seeds in a strainer, add a drop of dishwashing liquid to remove the sugar from the seeds before drying.