Seed production

Seed production requires time and perseverance and also a location or site where the seeds can really mature sufficiently. The better the seeds can mature in the mother plant, the higher the quality and germination capacity of the seeds.

Through good observation, however, you can quickly recognize which plants and fruits thrive particularly well and are therefore also suitable for seed production. The most resistant and strongest plants also produce the best seeds. Seeds for the following year can be grown from all seed-resistant varieties. Seeds can germinate for different lengths of time, depending on the vegetable or plant variety and the storage conditions. A germination test can be used to determine whether the seeds are still able to germinate. There are many instructions for germination testing on the internet, it is well described at Arche Noah.

Seeds are obtained in different ways - some vegetables have to be made to flower, such as the radish, which forms pods in which the seed is enclosed. When the pods are dry, they can be shaken out quite easily. Lettuce must also be allowed to flower and the seed can then also be shaken out. Grape tomatoes form their seeds in the fruit.

Radish seeds are thus obtained by flowering a radish plant from the pods. The pods ripen differently, so it is a good idea to hang the entire plant, including the pods, in a suitable place to dry. Once the pods are dry, the small, round seeds can be easily removed or simply knocked out. The pods can easily be blown out. If the radish seeds still look damp, you can leave them to dry for a few days on an absorbent surface or on a sieve. Then fill them into clean jars and seal them, opening them occasionally to check for mold.

Picking lettuce can easily be made to flower. Small, fine, white seed pods form in the flowers. Once the seeds are fully ripe, they can be easily removed from the dried sepals. Lettuce is predominantly self-fertilizing. This means that there is no need to worry about the variety crossing with other lettuce varieties. The most beautiful head or plant should be marked with a stick for safety and can also be used to support the flowering plant. The seeds ripen irregularly and are ready to harvest 12-24 days after flowering.
If the seeds ripen when it rains a lot, you can also allow the seeds to ripen on the harvested seed stand (preferably by pulling out the roots and tapping the soil well). Place a cloth under the hanging seed stands, as the dry seeds easily fall to the ground. Dry the harvested seeds well in a cloth bag in an airy place. More than half the contents of the bag consist of deaf seeds and leaf remains. Clean with a threshing process, the seeds in the bag are beaten out on a soft surface. The seeds can also be placed on a sieve and the lighter and unnecessary plant residues removed by blowing. Seal the seeds well in clean glass jars.

Caution: Never select the lettuces that are the first to shoot for propagation - otherwise you will "breed" early-shooting lettuce plants without meaning to!

Sunflowers are allowed to bloom and ripen well, the seeds can be easily removed from the flower and simply dried. As sunflower seeds are very popular with birds as food, you can also wrap the flowers that you have selected for seed production with an air-permeable fabric. In the fall, when the sunflower has already faded, cut the heads and hang them up to dry in an airy place. If necessary, the edges can be cut slightly to prevent mold growth. After a certain drying time, the seeds can be easily removed and then dried further, preferably on absorbent paper or on a sieve. The seeds can then be stored separately (if you have harvested different types of sunflower seeds) in clean glass jars. It is a good idea to check the jars containing the seeds from time to time to prevent mold infestation.

Grape tomatoes are ideal for obtaining seeds. To do this, take fully ripe fruits, cut them in half and squeeze or spoon out the flesh, preferably over a glass. Then pour plenty of water on top and leave this "mash" to stand for 1-3 days at around 20 degrees. The fermentation process separates the pulp and the husk from the seed. The seed sinks to the bottom of the container. The floating pulp is removed. The seeds can be rinsed repeatedly in the jar, after which they are poured through a sieve. Finally, they can be rinsed with fresh water. After cleaning, the seeds are dried in an airy and warm place (25-30 °C). The seeds should not stick to the surface; use fleece remnants or baking paper if necessary. Coffee filters are also suitable. Spread the seeds out well so that they dry better. Store the dried seeds in clean glass jars.

About Michaela Schmitz
Born in Vienna in 1964, I attended a druggist's college and opened a health food store in Vienna 23rd after passing my license exam. My first son Emil was born in 1995, followed by Sebastian and Daniel in 1997 and 1999. In 2003, I co-founded a private school in Eichgraben and was then responsible for database software at more.software GmbH and the Gesellschaft für ganzheitliche Förderung. Since 2010 I have been working independently in the field of automatic data processing. I manage websites, maintain content and create images and printed materials. I write blogs, manage social media channels and crowdfunding projects. Through my collaboration with Judith Anger for the WildnisKulturHof and the crowdfunding for the WildnisKulturDorf, I have found my way back to my roots - living with nature and have been combining technology and wilderness culture ever since.