gardening adventures

Julie Maruskin shared a very detailed seed-saving technique at the Heirloom Tomato Workshop. Warning – not for the faint-hearted. “The seeds of fleshy tomatoes benefit from the fermentation process, which helps clean the seeds of bacteria.”

To save seeds from tomatoes through the fermentation process, you must follow a set of tried and true steps, which Ms. Maruskin explained to us.

• Choose a pretty, tasty fruit from a healthy plant.
• Cut the tomato open (halves are fine).
• Scoop out the seeds and pulp. 
• Place in a jar with as much water as pulp.
• Cover the jar loosely with a lid. You want a little air to get in.
• Label as you go.
• Keep at room temperature and out of direct sun for 3-7 days.
• A layer of good mold will form on the surface. This moldy plaque forms a bacteria-killing anaerobic environment that also boosts germination.
• After the mold forms, scoop it off, and dump everything else into a strainer under running water.
• Rinse the seed and spread them out on a paper plate.
• Label the plates as you go.
• Let the seeds dry two weeks at room temperature.
• When dry, pack the seed in paper packets or envelopes, and label as you go.
• Store in the refrigerator if possible. If not, store at room temperature.