Over the last few weeks I have been going through my veggie and herb seeds, some of which are 2-3 years old and I was surprised to have found that rather go out and buy new seeds every year, most of these leftover seeds can be planted again.

The key is storing your seeds in a cool dark place where the temperature in consistent, usually between 45-50 degrees.  If they're seeds from the store, keep them in the original packaging and stash them away until you use them again.  For me, that is in the drawer in the garage.  In fact, every fall I gather seeds from the that summer's crops and flowers, save them in envelopes or prescription bottles, label them and stash them in a drawer.

So far my petunias, verbena, corn, tomatoes, cucumbers, squash, pumpkins and various herbs are coming up nicely and it did not cost me more than the price of a good soiless seed starter mix I picked up at Agway and starting them under florescent lights.  In fact my cucumber seeds from 3 years ago came up in 5 days are are almost ready to put out in the garden.

So if you have seed packets from 2-3 years ago, check this list from High Mowing Seeds:

Artichokes5 years
Arugula3 years
Beans3 years
Beets4 years
Broccoli3 years
Brussels Sprouts4 years
Cabbage4 years
Carrots3 years
Cauliflower4 years
Celery/Celeriac5 years
Chard4 years
Collards5 years
Corn2 years
Cress5 years
Cucumbers5 years
Eggplant4 years
Endive/Escarole5 years
Fennel4 years
Kale4 years
Kohlrabi4 years
Leeks1 year
Lettuce5 years
Melons5 years
Mustard4 years
Okra2 years
Onions1 year
Peas3 years
Peppers2 years
Pumpkins4 years
Radish5 years
Rutabagas4 years
Spinach2-3 years
Summer Squash4 years
Tomatoes4 years
Turnips5 years
Watermelon4 years
Winter Squash4 years

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