Saving seeds
Save seed from open-pollinated varieties using proper isolation, ripeness, drying, and storage so next year's plants grow true to type.
11 min · intermediate
You will learn
- Distinguish open-pollinated, heirloom, and hybrid seed
- Apply isolation practices for cross-pollinating crops
- Dry and store seed for maximum viability
Open-pollinated vs. hybrid
Open-pollinated varieties breed true when pollinated within the variety, so saved seed produces plants like the parents. Hybrids, labeled F1, result from controlled crosses and produce offspring with unpredictable traits. Heirlooms are open-pollinated varieties with a history of seed saving. Check seed packets or catalogs before planning to save seed.
Isolation distance
Cross-pollinated crops need distance from related varieties to keep seed pure. University of Minnesota Extension provides isolation distances by crop. Tomatoes and beans are mostly self-pollinating and isolate more easily than squash or corn. Physical barriers like row cover bags on flower clusters work for small-scale isolation of a few fruits.
Harvesting at full ripeness
Seed must mature on the plant beyond eating stage. Tomato and pepper seeds ripen inside fully colored fruit. Bean and pea seed pods dry and brown on the vine. Lettuce and brassica seed stalks dry over weeks after bolting. Wet-processed seeds like tomatoes are fermented briefly to remove gel, then rinsed and dried.
Drying and storage
Seeds store best at low moisture and cool temperature. Dry seeds until they snap rather than bend; a week on a screen in a ventilated area is typical. Store in paper envelopes inside airtight jars in a cool, dark place. Label with variety and year. Test old seed with a damp paper towel germination test before relying on it.