Storing Vegetable Seeds

Learning how to save and store seeds from fruits and vegetables can be very useful in starting or continuing to grow a flourishing produce garden. It can also save money on seeds and transplants for the following planting season.

How to Harvest Seeds

Great options for harvesting seeds are self-pollinated or open-pollinated plants such as beans, herbs, lettuce, okra, peas, and tomatoes. When harvesting, allow the seed pods to dry out on the plant as long as possible, and collect the seeds before they fall. If the seeds are harvested from tomato plants or other vegetables that have a gel liquid inside, the gel must be removed by placing them inside a jar with water and stirring until the gel has separated. The seed should then be laid on a paper towel to completely dry.

How to Store Seeds

Seeds can be stored in glass jars, plastic bags, or any container that will keep the seeds dry. It is important to write down the date and type of seed as these details can be forgotten easily by the next planting season. Seeds should be used within a year to have the highest success when growing. If they are used past year, some seeds may not grow.

Seed and Produce Safety

Like humans, plants also get sick and experience symptoms of illnesses. Stored seeds should come from healthy plants. This begins with how harvested produce is stored. Certain crops that are higher in sugar such as peas and sweet corn should be cooled immediately after harvesting as high temperatures can turn sugars into starch. Rinse carrots, celery, greens (including lettuce and spinach), radishes, and snap beans before putting them in the refrigerator. Store onions, garlic, and potatoes in a cool, dry place.

Harvesting your seeds and produce may take practice, and the benefits of your labor can be very rewarding!

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Chopped Greek Salad with Chicken

Recipe adapted from Eating Well, https://www.eatingwell.com/recipe/249897/ chopped-greek-salad-with-chicken/

Serves 4

Ingredients:

6 cups romaine lettuce, chopped

1/3 cup red wine vinegar (substitute: any vinegar)

2 cups cooked chicken, chopped

1 tablespoon extra-virgin olive oil

2 medium tomatoes (about 1 cup), chopped

1 medium cucumber (about 1 cup), peeled and chopped

1 tablespoon chopped fresh dill (substitute: oregano)

1 teaspoon garlic powder

1/2 cup red onion, finely chopped

1/4 teaspoon salt

1/4 cup black olives, sliced

1/4 teaspoon ground pepper

1/2 cup crumbled feta cheese (substitute: other cheese of choice)

Directions:

1. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta in a large bowl.

2. For the dressing, whisk vinegar, oil, dill, garlic powder, salt, and pepper in a small bowl. Drizzle dressing onto ingredients in a large bowl and toss to coat evenly.

Nutrients Per Serving: 170 calories, 8 g total fat, 3 g saturated fat, 50 mg cholesterol, 320 mg sodium, 8 g carbohydrates, 2 g fiber, 4 g total sugar, 0 g added sugar, and 18 g protein

Estimated Total Cost for Recipe: $11.33; Estimated Cost Per Serving: $2.83