|
 Keep in mind that all flowers and vegetables will
not come true from seed. Hybrids and those pollinated by the wind or
insects may produce offspring unlike the parent plant. The resulting
surprise can add to the fun. Use heirloom or older varieties when
looking for consistency.
Timing is critical. When saving flower seeds wait for the seeds, not
the flower, to be full size and mature. This is usually when the
seedpod, capsule or seed head that houses the seeds turns brown and
brittle.
Collect these and separate the seeds from the surrounding structure.
Spread them on newspaper to finish drying. Place the dry seeds in an
envelope labeled with the plant name and date the seeds were
collected. This will make spring planting much easier. Store the
seeds in an airtight container in the refrigerator.
Consider saving a few vegetable seeds as well. Heirloom peas and
beans are open-pollinated, so they form seeds that will grow into
plants that are similar to the parent plant. Allow the peas and
beans you plan on saving to dry on the plant. Once the pods turn
brown and the seeds rattle inside, they are ready to harvest. This
is about six weeks after you harvest snap beans for eating and about
four weeks after the normal picking stage for peas.
Protect plants from frost or pull them out of the ground and hang
them in a cool dry location, so the pods can finish drying if
needed. Remove the pods from the plants and allow them to further
dry indoors for about two weeks.
Remove the seeds from the dried pods, store in an airtight opaque
container in a cool dark location. Label with the varietal name and
date the seeds were collected.
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Saving seeds from tomatoes requires a bit different
preparation. Scoop out the gelatinous center of a ripe tomato. Place
this in a container of water and let it ferment in a warm location
for a week or two.
Then remove and compost the rather disgusting layer of fermented
tomato waste and bad seeds floating on the surface. Pour the
remaining water and the good seeds sitting on the bottom of the
container through a fine mesh strainer. Rinse the seeds, removing
any of the gelatinous material that may remain. Spread the seeds on
a piece of paper to dry.
Once dry, place the seeds in an envelope labeled with the date and
variety and set in a sealed jar or plastic container. Store in the
refrigerator or other consistently cool location until it’s time to
start them for next season.
Start with these and then consider trying other flower, vegetable
and even tree and shrub seeds. You’ll find helpful information in
books, online and on the Seed Savers Exchange website. Saving your
own seeds can help you save money while preserving and planting a
bit of gardening history.
Melinda Myers has written more than 20 gardening books, including
The Midwest Gardener’s Handbook and Small Space Gardening. She hosts
The Great Courses “How to Grow Anything” DVD series and the
nationally-syndicated Melinda’s Garden Moment TV & radio program.
Myers is a columnist and contributing editor for Birds & Blooms
magazine. Her web site is
www.melindamyers.com.
[Photo courtesy of MelindaMyers.com] |
