Saving seed from year to year is easier than you think.  Not only does it save you money but I find it's a great way to ensure the same great crop the following year or should I say years to come.

While my zucchini, cucumber and herb crops have been wonderful, these cool nights in the Binghamton area are making it difficult for tomato plants to mature and turn red.  But after a few days of humid evenings, I am finding that they are beginning to do their thing.  Yes, we will soon reap in the benefits of all the hard work in our gardens.  Don't give up, there's a whole lot of summer to come in the Southern Tier.

So just how do you save seed?  I learn a lot from SeedSavers.org and the importance of saving seeds to keep seeds GMO free.  Here's a easy to follow guide on how to know when it's ready to save seed:

Corn: Husks should be brown, dry and brittle, the silks should be dark and dry, and the kernels should be extremely hard.

Cucumbers: Fruits must be left on the vine until they begin to turn yellow and their skin becomes tough. Seeds inside should be plump and firm.

Eggplant: Fruits should be left on the plant until they begin to turn yellow and their skin becomes tough. Seeds inside should be plump and hard (or crunchy if you’re chewing on them).

Lettuce: Two to three weeks after the lettuce flowers have opened, the seeds should be mature. Look for feathery parachute-like structures (think dandelions) before harvesting.

Melons and Watermelons: Harvest fruits as you would for eating and simply reserve some of the seeds or leave the fruits on the vine until they soften slightly (this may improve seed quality, but you won’t want to eat the melons at this point). Seeds inside should be plump and firm.

Peppers: Seeds are ready when the pepper fruit has matured to its final color.

Radishes: Pods should be brown, dry and brittle before harvest, and the seeds inside should be extremely hard.

Squash: Fruits should be left to mature on the vine until the skin has become extremely hard. Harvest fruits before first frost and store up to two months in cool conditions (50-60 degrees) to allow the seeds to mature further. Seeds should be plump and firm.

Tomatoes: Seeds are ready when the tomato is ready to be eaten.

Good luck and reach out with any questions.  I will do my best to answer them!

 

 

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