05/23/2026
Seed saving converts a one-time seed purchase into a permanent free supply. Every open-pollinated or heirloom vegetable produces seeds you can save, dry, and replant indefinitely.
Tomatoes — the most rewarding seed to save. Scoop seeds from a fully ripe tomato into a glass of water. Let them ferment at room temperature for 3 days. The viable seeds sink; non-viable seeds float. Rinse the sinkers, spread on a paper towel, and let dry for 2 weeks.
Beans — the simplest. Let one or two pods stay on the plant until they are papery and completely dry. Shell them, let the seeds dry another week indoors, and store.
Zucchini — deliberately let one fruit grow past the eating stage until it is enormous and yellow. The seeds inside are fully mature. Scoop, rinse, and dry for 2 weeks.
Pumpkin and squash seeds last the longest in storage — up to 6 years when kept cool, dark, and dry.
All saved seeds should be stored in paper envelopes — not plastic — in a cool dark location. Label with the variety and the year. 🌱
