The only thing that tops the satisfaction of watching your homegrown vegies develop from seed is the knowledge that they’re growing from seed you saved yourself from last season’s harvest.
These are like your plants’ children and you know they came from strong, healthy parents — and cost you nothing. Plus, you’re doing your bit for seed diversity.
Saving seed is straightforward in plants that produce a dry seed pod — okra or beans, for example — but seed that forms in a wet gelatinous pulp, as in the case of tomatoes, requires a little more than tipping it into a labelled envelope.
These seeds can be cleaned by fermentation, which mimics the natural rotting of the fruit, allowing separation of the good from the bad seed, while also killing off any seed-borne…
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Good Organic Gardening (Digital) - 1 Issue, Issue #11.6 - 2021