What Saves Well

  • Herbs & salads: basil, dill, coriander, lettuce (non-F1).
  • Flowers: calendula, nigella, cornflower, cosmos.
  • Tomatoes: most OP/heritage types; F1s won’t grow true to type.
Note: F1 hybrids may not come true. Save from open-pollinated/heritage whenever possible.

Dry Seeds (easy method)

  1. Let seed heads dry on the plant (paper-rustle stage).
  2. Collect into a paper bag; label right away with plant and date.
  3. Spread on a tray indoors 7–10 days to fully dry.
  4. Store in labelled paper envelopes inside a tin with a small desiccant.
Cool, dark, dry: seeds stay viable longest at low humidity and steady, cool temperatures.

Tomato Seeds (quick fermentation)

  1. Scoop seeds and gel into a jar; add a splash of water.
  2. Cover loosely and leave 2–3 days until a thin mould forms.
  3. Add water, swirl, decant the floating debris; good seeds sink.
  4. Rinse in a sieve; dry on a labelled coffee filter 5–7 days.

Tip: save from your healthiest plants and best fruit. Avoid off-types or diseased plants.

Storage & Labelling

  • Use paper envelopes; avoid plastic unless fully dry with desiccant.
  • Label: plant, variety, location, and year.
  • Most garden seeds keep 2–4 years; parsnip and onion are shorter (1 year).