Fall is in the air, and the summer crops in the garden are starting to wane. It is time to reflect on some of the positives and negatives of the season with an eye toward to future. What this statement means to me is highlighting the things that we liked and making sure they are in mind for next year.
One of the ways to perpetuate successful crops is to save the seeds. Seed saving has always been on my to-do list, but I haven’t taken full advantage of the process. I am trying to reverse things this year.
First seeds to be saved this season are from our tomato crop. Here is how:
- Ripe fruits from my favorite tomatoes were harvested.
- Tomatoes were cut and the seeds squeezed out into a clean, labeled glass jar.
- Water was added.
- Mix is stirred twice a day.
- What will happen – the gelatinous coating on the seeds will be removed via fermentation.
- Good seeds will sink to the bottom, bad seeds will float.
I am following the process described in this beginner’s guide to seed saving from the Rodale Organic Life. This guide also provides seed saving information for peppers, winter squashes, melons, eggplants, cucumbers, and summer squashes.
Do you save your seeds?