Seeds for beginners

• Basil
• Beans
• Broad Beans
• Capsicum
• Coriander
• Garlic Chives
• Lettuce
• Marigold
• Nasturtium
• Okra
• Pea
• Sage
• Snake Bean
• Tomato

Growing

You can start with some of the plants listed above. Nurture them carefully so they remain healthy when forming their seeds.

Choose several of the most robust and productive plants for saving seeds, marking them with a ribbon so you know which ones to harvest seeds from.

It is important to avoid cross-pollination by wind or by insects transferring pollen from plants of another variety or species. Methods to avoid cross-pollination include:

• Growing a single variety
• Isolating from other plants by a suitable distance
• Planting multiple varieties from one species at different times of the growing season to avoid overlapping flowering times.

Harvesting and processing

Select best fruits, pods or seed heads, and harvest only when fully mature. Collect after morning dew, in warm, dry conditions and label.

Dry cleaning

Seeds that mature dry in pods or husks such as beans, peas, beetroot, brassicas, carrot, onions, and most garden flowers can be left to dry on the bush. 

In wet or damp conditions, pull out the entire plant, and hang in a dry place until pods are dried out.

Carefully roll or crush seeds out of their casings, and sieve or winnow to separate the viable seeds from the chaff. Kitchen sieves, colanders or mesh screens can be useful tools when separating seeds..

Winnowing seeds

Use shallow containers outdoors, and pour seeds from a higher container to a lower container. Gently toss in air, blowing over surface. The breeze carries away lighter seeds and debris, while heavier, more fertile seeds remain.

Wet cleaning

Seeds that are carried in moist flesh such as pumpkins, eggplant, capsicum, squash and melons need to be rinsed clean. Soaking briefly in water can help separate good seed from debris.

Discard any floating debris, then rinse and drain seeds in a sieve.

Place on a plate or baking paper to dry (7 to 10 days).

Tomatoes and cucumbers can be fermented in water until a layer of mould forms and seeds sink. Drain off debris, and rinse and dry as above.

Storing

Containers and labelling

Options for containers to store dried seeds:

• Envelopes
• Recycled, clean paper bags
• Sealed glass jars
• Ziplock bags
• Donation bags (available from the libraries)

Record details of seed, including type, variety, date harvested and any other useful information.

Place seed packets in rodent-proof storage container.

Tip: Small packets of silica gel crystals, powdered milk, or rice placed in the container, with the seed packets can help absorb moisture.

Store seeds in a dark, dry, cool location as light can halve the lifespan of some seeds. A cupboard or drawer can be useful to store seeds for up to six months. If you are storing longer than six months, a fridge is ideal, but do not freeze.

When removing seeds from the fridge, allow the container to come to room temperature for a day or two before opening to avoid condensation.

Most vegetable seeds remain viable for three to four years if stored correctly.