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:

Artichokes 5 years
Arugula 3 years
Beans 3 years
Beets 4 years
Broccoli 3 years
Brussels Sprouts 4 years
Cabbage 4 years
Carrots 3 years
Cauliflower 4 years
Celery/Celeriac 5 years
Chard 4 years
Collards 5 years
Corn 2 years
Cress 5 years
Cucumbers 5 years
Eggplant 4 years
Endive/Escarole 5 years
Fennel 4 years
Kale 4 years
Kohlrabi 4 years
Leeks 1 year
Lettuce 5 years
Melons 5 years
Mustard 4 years
Okra 2 years
Onions 1 year
Peas 3 years
Peppers 2 years
Pumpkins 4 years
Radish 5 years
Rutabagas 4 years
Spinach 2-3 years
Summer Squash 4 years
Tomatoes 4 years
Turnips 5 years
Watermelon 4 years
Winter Squash 4 years