Soak sphagnum moss with cold water in a bowl for 30 minutes. You will need enough moss to fill a plastic storage bag.
Wring the excess water from the moss.
Fill the plastic storage bag with the damp sphagnum moss.
Sprinkle the raspberry seeds over the surface of the moss.
Seal the storage bag and place the plastic bag in the refrigerator for 30 days.
Maintain a temperature between 35 and 38 degrees Fahrenheit.
Remove the storage bag from the refrigerator after 30 days. Take the sphagnum moss out of the bag carefully, and gently remove the raspberry seeds with your fingers. Germinate the seeds immediately in a seed flat with sterile potting soil.