It’s always a bit sad to see our summer vegetable gardens peter out as the season comes to a close. Those once-verdant plants are now fading as the long, hot summer takes its toll.
Though harvests of fresh produce may be dwindling, gardens at this time of year can still provide us with something valuable: seeds.
Seed saving isn’t as common as it used to be, but it was a way of life for many of our ancestors who lived off the land and prized self-sufficiency. It was how they ensured they had seeds to plant — and food on the table — the following year.
Make sure seeds are fully dry before storing them.
LSU AgCENTER FILE PHOTO
In recent times, some folks have rekindled an interest in saving seeds. Not only does this practice allow you to make the most of your plantings and build a perpetual supply of seeds, but it also saves money, helps preserve genetic diversity and makes it easy to swap favorite and unique varieties with friends.
Kerry Heafner and Marcie Wilson, two LSU AgCenter horticulture agents, are on a mission to encourage people to join the seed-saving movement.
Through their North Louisiana Seed Preservation Program, Heafner and Wilson have tracked down seeds for a number of varieties that were once staples of Louisiana gardens but were eventually lost to time. Many were developed by LSU scientists in the early to mid-20th century.
As summer vegetable gardens succumb to the heat and slow down, consider leaving your plants for a while longer so you can collect seeds to grow next year. Southern peas, like these Louisiana Purchase peas, can be left on the vine to dry.
LSU AgCENTER PHOTO BY OLIVIA McCLURE
The program’s collection now includes seeds of varieties that your grandparents might have grown — things like the Red-N-Sweet watermelon, Louisiana Green Velvet okra and a wide range of tomatoes, snap beans and field peas.
It’s largely because of home gardeners who dutifully stashed their seeds year after year that Heafner and Wilson have been able to rediscover these outstanding varieties and introduce them to others.
So, what kinds of seeds can be saved? And how do you do it? Here are some tips from Heafner and Wilson.
Make sure to label seed packets so you know what’s inside.
LSU AgCENTER FILE PHOTO
Save heirloom seeds from healthy plants
Seeds must be from heirloom, or open-pollinated, varieties that have been pollinated naturally by wind, insects or animals. Heirloom varieties are usually marked as such at the garden center and differ from modern hybrids, whose seeds typically either are sterile or won’t breed “true.”
You should only save seeds from plants grown in isolation from other varieties of the same species. For example, if you grew more than one type of okra this summer, those plants may have cross-pollinated, affecting the purity of the seeds’ genetics. The seeds may indeed sprout next year — but they may produce off-types with undesirable traits.
Recommended isolation distances vary by crop
Finally, keep seeds from pest- and disease-free plants that were good performers in your garden.
Preparing the seeds
Many seeds are quite simple to save. For beans, peas and okra, you can just leave pods on the plants, allow them to turn brown and fully dry, then pluck them.
Break or cut open the pods to access the seeds. Air dry the seeds for a day to ensure there is no moisture present before storing.
It takes a few extra steps to preserve the seeds of veggies like tomatoes and cucumbers that have a jelly-like substance called locular gel around their seeds. You’ll need to scoop out the seeds, place them in water and let them ferment for about three days. This process allows the seeds to detach from the pulp and the gel, which inhibits germination.
Fermentation can still be beneficial for watermelons and other kinds of produce that don’t have locular gel. It separates seeds from pulp while removing pathogens and boosting germination rates.
After fermentation, spread the seeds in a single layer on a nonstick surface like a waxy paper plate. Allow them to air dry completely, which may take several days. Be patient; don’t be tempted to dry seeds in an oven or dehydrator.
Storage options
Package your dry seeds into something airtight such as envelopes, plastic bags and jars for storage. Tossing in silica gel packs, rice or powdered milk can help reduce moisture accumulation. Be sure to label the storage containers with the crop, variety and date.
Store seeds in a cool, dark, dry place. A box on a shelf works fine, and so does a refrigerator kept between 35 and 40 degrees. The freezer is great for long-term storage of heirloom seeds, keeping them viable for years.
For more information on how to save and store seeds, visit www.LSUAgCenter.com/SeedPreservationProgram or contact your local AgCenter agent.
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