Save seeds for your next crop

Know what the saved seed can reproduce

Open-pollinated varieties can produce plants similar to their parents when they are pollinated as intended. “Heirloom” varieties are open-pollinated varieties with a history of being maintained and shared.

Seed from an F1 hybrid may be viable, but the next plants can differ substantially from the crop you grew. Saving it can be an experiment, but it is not the dependable choice when you want the same variety again.

1. Select healthy parent plants

Save from vigorous, disease-free plants with the flavor, shape, maturity, and productivity you want to grow again. Mark those plants early so their best fruit or pods are not accidentally harvested for the kitchen.

2. Let the seed reach full maturity

Eating maturity and seed maturity are not always the same. A fruit may need to become fully ripe or overripe, while a pod or seed head may need to turn brown and dry.

• Beans and peas: leave pods on the plant until they are dry, brown, and the seeds rattle inside. Bring them under cover if prolonged wet weather threatens.
• Peppers: leave selected fruit until it reaches its fully ripe color and begins to soften or wrinkle, then remove the seed.
• Tomatoes: choose fully ripe, sound fruit before extracting the seed and surrounding gel.
• Lettuce and other seed heads: collect mature seed before wind or rain scatters it, often by cutting the head into a labeled paper bag.

3. Process dry seeds

1. Harvest dry pods or seed heads into a labeled paper bag or tray.
2. Let them finish drying in a shaded place with good air movement.
3. Shell or rub the seed free, then remove pods, stems, and chaff.
4. Spread the clean seed in a single layer until it is thoroughly dry.

4. Process tomato seeds

1. Scoop the seed and gel into a labeled jar and add a small amount of water.
2. Let the mixture ferment at room temperature, swirling it daily. University of Minnesota Extension advises completing this within about five days.
3. Pour off floating pulp, add clean water, and repeat until clean seed remains.
4. Drain through a fine strainer and spread the seed on a nonstick surface or screen to dry completely.

5. Package and label only dry seed

Moisture trapped in storage encourages mold and loss of viability. Put thoroughly dry seed into a paper packet labeled with the crop, variety, harvest year, and any useful garden notes.

6. Store it cool, dark, and dry

Place labeled packets in a tightly sealed jar or other moisture-resistant container. A refrigerator can provide stable cool storage when the seed is dry and the container is sealed. Before opening a chilled container, let it warm to room temperature so humid air does not condense on cold seed.

Before the next sowing

Inspect the packet for moisture, mold, or insect damage. If the seed is limited or its viability is uncertain, test a counted sample on a moist paper towel before committing garden space. The percentage that sprouts gives you a rough germination rate.