How to Collect Heirloom Vegetable Seeds

Heirloom seeds are nonhybrid and the result of open-pollination. These seeds are genetically diverse, and gardeners save them because they produce vegetables that not only taste good but which also have developed some immunity to local pests. In addition, unlike hybrid plants that produce nonviable seeds, heirlooms keep on making seeds you can collect, store and sow. You might have to buy an initial seed packet to grow heirloom vegetables. But from the first harvest, you'll have free seeds. Vegetable-seed collection varies according to the plant species.

Knife
Spoon
Jar
Water
Paper towel
Airtight glass jar
Silica gel (optional)

Instructions

- 1
  Locate heirloom vegetables to be the seed source. They could be from a friend's patch or from heirloom seeds you planted in spring.
- 2
  Harvest seeds from ripe vegetables to guarantee the embryos are fully developed. Tomato seeds are ready for harvest as soon as the fruit ripens. Peppers, beans and peas need to stay on the plant past their mature stage to yield viable seeds.
- 3
  Collect seeds using the method most appropriate for the vegetable you have. Cut a tomato and scoop the seeds out with the pulp still clinging to them, for instance.
- 4
  Place the pulp and the seeds in a jar of water and allow them to ferment. Stir the mixture twice a day.
- 5
  When the tomato seeds sink to the bottom in five days, pour the water and pulp out, rinse the seeds and place them on a paper towel to dry. Dry seeds from all vegetables before you store them.
- 6
  Place the dried seeds in a glass jar with a tight seal for storage. Keep the jar in the refrigerator or in another dry area where the temperature is between 32 and 41 degrees Fahrenheit. Take them out in spring to plant them.

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