Saving seeds
At harvest time, please take extra steps to save seeds for others. The more seeds we save, the more members of our community can experience the joy of growing their own food from local seeds.
Processing dry seeds
Most plants fall into this category: plants like lettuce, cabbage, onion, and carrot. Simply allow the seed to partially dry in its capsules, or seed heads, while still attached to the parent plant. The seed must be collected and placed in a bucket or paper sack before the capsules open or the seed heads shatter. After the seed is fully dry, separate it from the pods and stalks, and store in an airtight container such as a glass jar.
Processing wet seeds
This method works for plants such as melons, squash, peppers, eggplant, and pumpkins. Scoop the seeds out of the fully ripe fruit, rinse to separate them from the pulp, then spread the seeds on a tray or screen. Allow them to dry for several weeks before packaging.
Fermentation of seeds
This method works for seeds that have a gel sac surrounding them, such as cucumber and tomato. Squeeze the seeds into a jar, add a little water, and leave the jar at room temperature for a week or so. During this time, the yeast will break down the gel sacs, and a layer of mold will develop on top of the water. The good seeds will sink to the bottom of the jar, and can then be collected and dried as in the wet-seed processing method.
Returning seeds
If you have seeds to share with us at harvest time, please bring them back in an envelope, or clear plastic bag marked with as much information as you can provide: type of seed, date, etc. Please return the seeds to the Service Desk.