Saving seeds from tomatoes involves selecting the right varieties, extracting the seeds, fermenting them to remove the gel coating, drying them thoroughly, and storing them properly.
Why Save Tomato Seeds?
Saving tomato seeds allows you to grow your favorite varieties year after year, preserve specific traits, and reduce costs. It's a rewarding process for any gardener.
Choosing the Right Tomatoes for Seed Saving
Not all tomatoes are suitable for saving seeds if you want predictable results next year.
Crucially, you should only save seeds from traditional open-pollinated tomatoes, sometimes called heirloom or heritage varieties.
Why? Because hybrid varieties won't produce the same type of tomato next year. Seeds saved from hybrids will result in plants with unpredictable traits, often inferior to the parent plant.
Look for healthy, ripe fruits from plants that showed desirable characteristics (flavor, disease resistance, yield).
The Fermentation Process
This step is vital for tomato seeds as it breaks down the gel coating around the seed, which contains germination inhibitors and helps prevent seed-borne diseases.
Here's how to do it:
- Select Ripe Tomatoes: Choose fully ripe tomatoes from the desired open-pollinated variety.
- Extract Seeds and Pulp: Slice the tomatoes and scoop out the seeds and the surrounding gel and pulp into a clean jar or container.
- Add Water: Add a small amount of water, just enough to cover the seed/pulp mixture.
- Ferment: Loosely cover the jar (a piece of cloth or paper towel secured with a rubber band works well to allow air exchange while keeping insects out) and place it in a warm spot away from direct sunlight.
- Monitor Fermentation: Within 1-3 days, a layer of mold may form on the surface, and the mixture will smell slightly yeasty or fermented. The viable seeds will sink to the bottom. This indicates the fermentation is complete. Don't let it ferment too long (more than 4-5 days) as it can harm the seeds.
- Clean the Seeds: Once fermentation is complete, carefully pour off the moldy layer and pulp, leaving the seeds and liquid at the bottom. Fill the jar with clean water, swirl, and pour off the remaining pulp. Repeat this rinsing process until the water is clear and only clean seeds remain at the bottom.
Drying the Seeds
Proper drying is essential to prevent mold and ensure seed viability during storage.
- Drain Excess Water: Pour the cleaned seeds into a fine-mesh sieve to drain most of the water.
- Spread Seeds: Spread the seeds in a single layer on a non-stick surface, such as a ceramic plate, glass dish, or parchment paper. Avoid using paper towels as the seeds can stick to them.
- Air Dry: Place the surface in a well-ventilated area away from direct sunlight and heat.
- Stir Occasionally: Stir the seeds periodically over the next few days to ensure even drying and prevent clumping.
- Check for Dryness: The seeds are fully dry when they break crisply rather than bending. This usually takes 5-10 days depending on humidity.
Storing Your Seeds
Once completely dry, store your tomato seeds properly to maintain their viability for future seasons.
- Containers: Use small paper envelopes, coin envelopes, or small glass jars. Label them clearly with the tomato variety and the date the seeds were saved.
- Location: Store the containers in a cool, dark, and dry place. An airtight container with a desiccant packet placed in a refrigerator or freezer is ideal for long-term storage, but a cool cupboard or drawer is sufficient for a year or two.
Following these steps, especially selecting the correct open-pollinated varieties, will help you successfully save and grow your own tomatoes from seed.
