SAVING SEEDS - AN INTRODUCTION TO THE BASICS

Know the type of seed

There are two types of seeds: open-pollinated and hybrid.“Open-pollinated seeds derive from plants in which pollination occurs by insects, birds, wind, humans or other natural sources,” says Julie Thompson-Adolf, author of “Starting & Saving Seeds: Grow the Perfect Vegetables, Fruits, Herbs, and Flowers for Your Garden.” “Plants pollinated within the same species will produce seeds genetically true to type and that are similar to the parent plant.” These make excellent candidates for saving because the seeds are reliable and produce the same plant each year.

Hybrids, on the other hand, have been cross-pollinated between two seed lines, often for specific traits, such as better taste, yield or disease resistance. Although you can save hybrid seeds, it isn’t recommended because they are unpredictable. There is no way to know which characteristics will carry on to the next generation.

If you’re not sure what type of seeds you used for your current garden, check the package if you still have it. The label should indicate whether it’s open-pollinated or hybrid.

Choose your plants wisely

Not all seeds are created equally, even among a group of the same type of plant. “Choose plants that performed well in your garden throughout the season, produced big, beautiful, blemish-free fruit or pretty blooms, and avoided disease,” says Thompson-Adolf.

And pay attention to seed size. “You're looking to take the biggest seeds because those will tend to perform better when you grow them the following year,” says Thompson-Adolf.

Also consider the processing required for the type of plant you’re working with. For some plants, including beans, brassicas, carrots, corn, lettuce and radishes, going to seed is the next stage in the life cycle. Preserving their seeds is known as dry processing and involves cutting seedpod stalks, drying them, separating the seeds from the rest of the plant and removing plant debris.

Plants that produce seeds inside their fruit, on the other hand, including tomatoes, cucumbers and melons, require wet processing, which involves more steps, such as fermenting the seeds first. If you’re a first-time seed saver, it’s best to stick with dry processing, says Thompson-Adolf, because it’s easier.

How to collect and dry seeds

The steps outlined here provide broad guidance. Different seeds, though, may require somewhat different treatment. For specific information about a particular plant, consult books on seed saving, university extensions or master gardeners in your region. Generally speaking, when a seedpod turns brown, it’s an indicator the seeds are ready for collecting, says Taylor.

1. Cut the stalk housing the seedpod and lay it out to dry for a couple of days. “I’ll take a stock of cabbage, kale or collards … with the dried seed pod and put them somewhere to dry out a little more in our basement, well-ventilated [area] or table around our porch, out of the direct sunlight,” says Taylor.

2. Once the seedpod is dry separate the seeds from other plant material. Whack or bang the stem of the seed pod against the side of the container so the seeds come loose; the best seeds typically fall off readily, Taylor says. Wear gloves to protect your hands.

3. Next separate the seeds from the chaff — a dry protective cover around a seed — and fluff. Milkweed pods, for example, have a lot of debris, Thompson-Adolf says, and need to be winnowed. You can use a fan, or even puffs of breath, to blow away the debris, she says. Or filter seeds through a set of screens.

4. Let seeds dry out for a few more days before storing them.

How to store seeds

Store your seeds properly so they stay viable and don’t become moldy or germinate. There are three words to keep in mind when choosing your location, says Thompson-Adolf: Avoid humid environments and minimize light.

“Even if the seed doesn’t need light to grow, light can affect the viability of a seed over time,” Murphy says.

Envelopes and glass jars are the preferred methods for storing. Taylor saves seeds in glass jars, Murphy uses envelopes and Thompson-Adolf doubles up, putting the seeds in an envelope before placing it in a glass jar. Label the seeds so you know what you have when you’re ready to sow. Include the variety, harvest month and year, and any special notes, such as how well it performed in terms of flavor or blooms.

And as with anything new, begin seed-saving slowly. “Start small,” says Thompson-Adolf. “Pick a few plants to start with for seed saving so you don’t get frustrated or overwhelmed.”