Seed Saving. Meg Loop

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Diane Evans
5 years ago
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1 Seed Saving Meg Loop

HARVEST: TOMATOES Only ripe tomatoes should be used. Try to harvest and process one variety at a time so accurate labeling can be done.

Small batches of 2-3 tomatoes a small jar is fine, larger amounts will require a larger container.

The bacteria and fungus present are needed to digest the gelatinous coating surrounding each seed so the seed will cure and be viable to germinate.

After the three days, pour water into the jar - either by holding under a tap or continuously adding water and dumping it out - until the water runs clear.

2 HARVEST: TOMATOES Only ripe tomatoes should be used. Try to harvest and process one variety at a time so accurate labeling can be done.!process: Cut through equator of the tomato and scoop the soft jelly containing seeds into a glass jar. Small batches of 2-3 tomatoes a small jar is fine, larger amounts will require a larger container. Cover the jar with cheesecloth and let sit in a warm location for three days. The goo will ferment and form a layer of mold, which is a good thing! The bacteria and fungus present are needed to digest the gelatinous coating surrounding each seed so the seed will cure and be viable to germinate. Further, this fermentation kills off any harmful parasites that could potentially damage the seeds. After the three days, pour water into the jar - either by holding under a tap or continuously adding water and dumping it out - until the water runs clear. The good seeds will be heavy and sink, while the bad seeds and all remaining tomato flesh will float and be drained with the water. Drain off excess water and pour seeds out onto paper towel and spread around to dry properly. The seeds need to be set aside in a dry place for a few days longer, or at least until completely dry. If seeds are still moist when packaged and stored for winter, they will rot and not be viable for planting next year.

!HARVEST: BEANS Harvest beans from plant around 6 weeks after

!process: If only a small amount of beans are to be

If larger amounts are used, the beans can be placed in a

3 !HARVEST: BEANS Harvest beans from plant around 6 weeks after eating stage. The pods should be dried out and brown.!process: If only a small amount of beans are to be processed, split the pods open by hand. If larger amounts are used, the beans can be placed in a cloth or burlap sack, gently beaten to break up the pod, then winnowed to remove the seeds from the chaff.

PEAS HARVEST: Similar to beans in that the pods should be dry and brown

weeks past edible.!process: Same process as beans.

4 PEAS HARVEST: Similar to beans in that the pods should be dry and brown prior to harvest, but as for timing, it should be roughly around 3-4 weeks past edible.!process: Same process as beans. If only a small amount of peas are to be processed, split the pods open by hand. If larger amounts are used, the beans can be placed in a cloth or burlap sack, gently beaten to break up the pod, then winnowed to remove the seeds from the chaff.

PEPPERS HARVEST: Only pick very ripe peppers off the plant because the more ripe the pepper is, the more viable seeds it will produce.

This technique is good if you wish to eat the pepper afterwards.

5 PEPPERS HARVEST: Only pick very ripe peppers off the plant because the more ripe the pepper is, the more viable seeds it will produce.!process: Dry: Gently cut the bottom and slice the side off of the pepper, then scoop seeds out. Spread and let dry thoroughly. This technique is good if you wish to eat the pepper afterwards. Works for processing a few peppers, but does not do a very good job of separating the mature from immature seed as there is little visible distinction between the two. Wet: Place peppers and large amount of water in a blender and very gently blend until the good seeds are separated and sink to the bottom. Pepper debris and immature seeds will float and can be rinsed away easily. Spread clean seeds on a paper towel or paper plate and let dry in a cool place until the seed is dry enough to break when folded. Good for large amounts of peppers as well as small

LETTUCE HARVEST: Some lettuce leaves can be taken for consumption without

Individual heads of lettuce will be ready for harvest at different times,

Let the plant bolt and produce a flowering head.

entire head and dry upside down with a paper bag around the head.

6 LETTUCE HARVEST: Some lettuce leaves can be taken for consumption without harming seed production. Individual heads of lettuce will be ready for harvest at different times, as well as individual flowers. Let the plant bolt and produce a flowering head. Wait until at least half of the flowers have gone to seed, then cut off entire head and dry upside down with a paper bag around the head. PROCESS: Each individual flower will release its seeds at different times. Small amounts of seed can be shaken daily. Seeds may need to be separated from chaff using screens and gently winnowing.

Almost any container will do, but containers that trap air can also trap moisture which causes mold, disease, and can kill seeds.

7 STORAGE Seeds must be bone dry before packaging and storing. Seeds that are dry enough will snap or shatter easily. One of the easiest methods is to package seeds in paper envelopes or bags since the paper allows for good air circulation and do not retain moisture. Almost any container will do, but containers that trap air can also trap moisture which causes mold, disease, and can kill seeds. Place seed packages together in a larger container, such as a large glass jar with a seal or a large cardboard box, with some silica gel packets to absorb moisture. Then place the container in a dark, cool, dry place. The cooler the location, the more years the seeds will remain viable after storage. Well stored seeds can last upwards of 4-6 years and still maintain high germination rates. RESOURCES "Seed to Seed" by Suzanne Ashworth (ISBN ). One of the mostly highly recommended books on saving seeds. For further programs and opportunities for seed saving, there are many local initiatives aimed at sustainable food practices.

8 Meg Loop 1677 Blady Mountain Road, Shawnigan Lake, BC, V0R 2W2,

Seed Saving, Production and Availability

Seed Saving, Production and Availability The 2013 Educational Program Committee is pleased to share conference educational materials with you under the condition that they are used without alteration for