The traditional growing season is coming to a close. If you have grown heirloom tomatoes, then seed saving is next on the ‘to-do’ list. Here is a guest blog from one of our new writers here at PREPARE Magazine. We hope you enjoy these 8 Easy Steps to Fermenting Tomato Seed for Seed Saving.
By Guest Blogger, Chris Smith
Some seeds need to be fermented in order to break down the gelatinous placental layer that surrounds the seed. Once this layer is broken down the seeds can be dried and stored in a cool, dark and dry location.
Step One – cut along the equator to reveal the seed categories
Step Two – squeeze or scrape seeds into a clean container
Step Three – top the container up with clean water and stir vigorously
Step Four – leave to ferment for 2-3 days. Stir daily
Step Five – seeds will sink to the bottom. Fermented gunk will form on top
Step Six – pour off the gunk, fill with water and pour off the gunk. Repeat until most of the gunk is gone.
Step Seven – do a final rinse to make sure seeds are clean.
Step Eight – allow seeds to dry thoroughly before storing. I use coffee filters
Chris Smith is an enthusiastic grower and permaculture student from a green-thumbed family! On his ½ acre micro-farm, Chris is experimenting with landraces, selective seed saving, crop trials and seed grow outs. With a newborn in the family, the importance of resilient food systems is high in his mind. Chris works at Sow True Seed in Asheville, NC as the Community Coordinator and is active in promoting good quality, regionally adapted open-pollinated seed.