Wednesday, September 29, 2010
Thursday, September 16, 2010
Start with a layer of chopped leaves, grass clippings and kitchen waste like banana peels, eggshells, old lettuce leaves, apple cores, coffee grounds, and whatever else is available. Keep adding materials until you have a six-inch layer, and then cover it with three to six inches of soil, manure, or finished compost.
Posted by Ron at 8:00 PM
Saturday, September 11, 2010
7. After about three days, white mold will start to form on the surface of the water. This means that the gelatinous coating on the seeds has dissolved.
8. Once you see the white mold, pour off the mold, the water, and any seeds that are floating (floating seeds are bad - they wouldn't have germinated.) You want all of those seeds sitting at the bottom of the cup.
11. Make sure your seeds are in a single layer on the plate, and set it aside a few days so the seeds can completely dry.
12. Once they're dry, put them in a labeled envelope, baggie, or other container and store in a cool, dry spot. I like to keep mine in the fridge.
Tomato seeds will keep well and germinate reliably for up to ten years if stored properly.
So, there you have it. Save seeds from your favorite tomatoes, and grow them every year. You'll be helping to protect genetic diversity in our food supply and keep some great heirloom tomatoes growing. And you'll be rewarded each and every time you enjoy a ripe, juicy tomato straight from your own garden.
Posted by Ron at 8:19 PM
Saturday, September 4, 2010
Using a sharp knife, carefully cut the pepper down the middle from top to bottom. This will leave you with two halves, both containing plenty of seed.
Now take the spoon and scoop the seeds out onto a paper towel. Try to separate them from each other as much as you can. Let them dry out for a few days in a cool, dry area.
To store your seeds for planting next year, place the dried out pepper seeds in a paper envelope. It is optimal to then place the envelope in the refrigerator or freezer to maximize their shelf life.
Posted by Ron at 10:06 AM