If you grow your tomatoes from seed, it’s economical and very rewarding to save seeds from your favourites for future growing seasons. There are different schools of thought about the best way to go about doing this, and I thought I’d try one of the methods that I hadn’t yet attempted. In previous years, I popped out the seeds, allowed them to dry out, then saved them. Many people do this, and have no problems. Mine germinated alright, but they might have been a bit slower than usual. Hard to say, since my memory ain’t what it used to be.
Regardless, I figured I should at least try the fermentation method, since those who promote it say that the seed coats of tomatoes are covered with germination inhibitors and you’re doing the seeds a favour by removing them before drying. This should give a higher germination rate as well as a speedier germination.
So, I squeezed the seeds into a container.
Then allowed them to sit outside, covered with a hanky, for a few days. There’s a thin layer of mold on the surface here. That’s a good sign.
This mixture was dumped into a fine-mesh strainer.
Tomato seeds were washed, and the chunky fleshy bits were taken out or forced through the strainer.
Then the seeds were placed on a plate to dry.
And now they’re dry and fuzzy, ready for next year. These are seeds from the Silvery Fir Tree tomatoes. I’m happy with this variety. They are great container tomatoes with pretty feathery foliage, and are ready before any other slicing tomato. The cherry tomatoes beat them, of course, but that’s to be expected. I’m looking forward to growing them again next year.
The next step is to do a quick germination test – put them on wet paper towels until they germinate, see how many out of 10 actually sprout. I think I’ll wait until I have a few varieties saved up, and test them all at once.