Picture Snob

October 26, 2008

Sunday Night Movie - Saving Tomato, Artichoke and Bean Seeds

Everyone is talking about hope and change for the future. Governments and organizations are certainly necessary for society, but I prefer to store my hope for the future in the form of seeds. They are a tangible sign of what's already working and good in this world and they need to be preserved!


Tomato seeds are a fun way to start seed saving and, over the years, you can improve upon the flavor, color, size and keeping quality of your favorite tomato with careful seed selection.
oct 1 018.jpgoct 1 019.jpg Here are pictures of two of GardenSnob's best tomatoes from the summer. They were huge, beautiful paste tomatoes weighing about 14 oz each. Oh, sure, there are 3 lb tomatoes but they are mostly juice. These were solid and dense -just like a paste tomato should be. Unfortunately, all the tomato seedlings were mixed together so we don't know what kind they were, but we will develop them over the years and come up with our own "GardenSnob special".

The basic steps to saving tomato seeds are as follows:

1. Choose the best tomato with the qualities you like and keep it on the vine til just past ripe.
2. Cut out the seeds and pulp that comes with them and put it in a drinking glass or glass jar.
3. Cover the top of the glass with a cloth and an elastic or use a jar cover.
4. Leave it on the counter for approx. 5 days to ferment. A mold will be growing on the top of the seeds. This is supposed to happen.
5. Rinse the seeds until all the pulp and slime are gone. The good seeds will stay on the bottom.
6. Place the seeds on a paper towel or kitchen cloth to dry for a few days.
7. Pick the seeds off the towel and place in an airtight container (pill bottles work well) and label it.
8. Store in a cool place or, better yet, the freezer.

Here is a 5-minute video that shows how to save tomato seeds.


Here is a short video on collecting seeds from pole beans, artichokes, cilantro, marigolds:

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Posted by Mary Ellen at October 26, 2008 6:00 PM
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