Seed library

Seed saving tips

Saving dry seeds

Most plants such as lettuces, onions or carrots produce dry seeds. 

1. Allow the seeds to partially dry in their capsules, or seed heads, while still attached to the parent plant.
2. The seeds must be collected and placed in a bucket or paper sack before the capsules open or the seed heads shatter.
3. After the seed is fully dry, separate it from the pods and stalks and store in an airtight container such as a glass jar.

Saving wet seeds

Fruits and vegetables like melons, squash or peppers produce wet seeds. 

1. Scoop the seeds out of the fully ripe fruit.
2. Rinse to separate them from the pulp.
3. Spread the seeds on a tray or screen and allow to dry for several weeks before packaging.

Saving fermenting seeds

Tomatoes, cucumbers and other vegetables whose seeds have a gel sac need special processing.

1. Squeeze the seeds into a jar and add a little water.
2. Leave the jar at room temperature for about a week. During this time, the yeast will break down the gel sacs, and a layer of mold will develop on top of the water.
3. The good seeds will sink to the bottom of the jar, and can be collected and dried as in the wet seed processing method.

Seed saving resources

See the Edible Garden Project's handy list of seed-saving resources to help get you started.

Learn more

A handy list of books and media related to planting and growing from our collection...