Last week, I wrote about how to gather and save wildflower seeds to disperse right away or save for the spring. It’s also possible to save seeds from some favorite vegetables in your garden. Fall is the perfect time to gather seeds from vegetables and herbs as plants mature, slow or cease producing fruits and begin to flower.
Before getting started, take a look at the seed packet or tag for the plant you want to use as your seed source. If it’s already a hybrid, your chances of reproducing the exact size and quality of plant and fruit next year could be limited; you don’t know which characteristics you’ll get from which parent plants. You’ll have better luck if you start with fruit from an heirloom or standard source plant. Another potential problem for some crops, such as corn, melons, squash and cucumbers, is cross-pollination. It depends on how closely two different varieties are planted together and whether they flower at the same time. Here’s more information on cross-pollination from Seed Savers Exchange.
Try Gathering Seeds from These Vegetables First
A few vegetables are easier than others for harvesting and saving seeds. Among these are beans, peas, peppers and tomatoes. The easiest of these is peppers. When you slice into a bell pepper or core out a green chile, you access plenty of seeds! To gather good seeds for next year, leave the pepper on the plant until it ripens fully (most likely turning red), even wrinkling. Cut the pepper open and remove the seeds, then spread them out on a plate or cookie sheet to dry completely.
Bean and pea pods should be left on the plant until they turn brown; this can take up to about four weeks past the stage when you normally would harvest the pod for eating. If the weather forecast calls for frost and the pods are not yet brown, harvest any remaining beans for eating, then pull up the plant with the brown pods and hang them in a cool, dry spot until the pods are finished browning. Then open the pods and shell the seeds.
Harvesting tomato seeds requires a little more work. Once the fruit ripens, scoop out its seeds and the gel around seeds. Put the seeds, gel and some water in a glass jar and cover it loosely. Put the jar in a warm spot in your kitchen and stop to stir or shake the mixture every day, allowing it to ferment. You will see a layer of fungus on top, but this attacks the gel and protects the seeds. Eventually, the seeds settle to the bottom. You can pour off the liquid and remove the seeds. Rinse the seeds, then let them dry. For more information on harvesting tomato seeds, see this page from the Victory Seed Company.
Harvest Dill Seeds
One of the easiest herbs to dry is dill. You can use the dill weed in your kitchen until the plant flowers. In fact, the leaves are at peak flavor just before flowering. When the flowers emerge, let the seed heads dry on the plant, then cut the full seed head off after seeds turn brown. Hang the seed heads upside down with a paper bag loosely secured around or just under them to catch seeds as they dry and fall off.
Since the quantity of seeds you’ll gather from your own garden is small, you can use envelopes or small jars for storage. Other than that, follow the same advice as for other seeds – keep them in a cool, dry place during the winter.
As with flowers, I believe most vegetables and herbs are simply easier to grow from purchased seeds, especially if you have a trusted supplier. Seeds cost little, and I enjoy trying new varieties, especially to find plants suited to our shorter season. If I find an heirloom or nonhybrid that works great in our garden, however, we might be inclined to gather and save the seeds!