Sunday, August 7, 2011

Saving Seeds and the process of Fermentation

Seeds and Pulp Recovered from Avocado Squash
This year my Advocado Squash aka Early Balum squash has done exceptionally well within the haybale garden. So much so that I will save seeds so that I can have a supply of resources for the garden. I have been intimidated by the idea of seed saving for quite some time. But given the global crisis with the financial system that has saturated us for sometime.... Learning how to save seeds couldn't come at a better time. As I studied my options I began to realize that this whole process is really not that hard. Like with anything... if you want to get good at it you are going to have to do it.. So im jumping in with both feet!!
Place seeds in Jar/ Add half of water to jar

I want to save seeds from all of my herbs, greeny vegetables, tomatoes, squash, peppers and eggplants. Some of these vegetables like the peppers, herbs and greeny veggies are relatively easy to save seeds from. However, vegetables and fruit like tomatoes, squash and eggplants need to undergo the fermentation process before they are ready to save as seeds.

Fermentation for seed saving... from what I gather is the process of allowing the seeds and the sticky residue that often envelopes these types of seeds to dissipate through the process of "fermintation" this is acheived by placing the seeds in a jar of some type with just enough water to cover the seeds and by placing the jar in a room that is between 75 and 80 degrees... The seeds will begin to ferment in approx 5 days loosening the protective coating that encapsulates the seed prepping it for germination in the future.
Find a place that is approx 75 to 80 degrees and let sit for approx
5 days. The fermintation process will begin when bubbles and froth is
present. Only viable seeds will begin to sink and dead seeds will float.

The true test is to achieve germination....  

2 comments:

Sue said...

So-here's your dumb question for the day.......is it necessary to go through all that with fermenting the seed? I mean, wouldn't it be ok to just let that gook dry on it?
My experiment for next year---I'm going to "squish" a few tomatoes around the garden this fall and see what comes out of it next year for produce. Should be interesting, in that my BEST PRODUCERS in the garden this year seem to be the volunteers.
And I'm really glad those straw bales worked so well for you. Yea--I'm STILL trying to get hubby to get me a few bales. I'll be so old by the time they get here, he could bury me in them.
Have a great week!

ATW said...

LOL!!! Sue--- when and if you ever get some straw-bales I will promise you it will be apart of your routine every year..

You make a good point about letting seeds release there seeds where they are. Because if you think about it the fermentation process happens naturally within the fruit or vegetable itself. Im currently trying to develop some cool varieties of veggies that I have had growing for a few years now. One in particular is an Eggplant that has been producing some amazingly sweet Eggplant!! I will post about it soon. I asked my wife to leave some EPs on the branch to let dry out so I can gather the seeds. Well that didnt work out to well. She left them on the tree forever and the birds ate them all. So now I am waiting for a new set to save some of those seeds. But in Short I don't think it is neccessary unless you want to go large scale.. which is what I am trying to do. I look forward to seeing how your experiment works out.