Saving Vegetable Seeds by Fern Marshall Bradley reveals the trick to removing tomato seeds’ gelatinous outer layer — the first step in saving this year’s favorites for next summer’s garden.
|The Rosella Purple proved one of the most delicious tomatoes we grew. Photo © Mars Vilaubi|
|The Mexico Midget is no bigger than a blueberry but full of sweet tomato flavor. Photo © Mars Vilaubi|
The important first step with tomato seeds is to ferment away their slimy coating, which contains a germination inhibitor.
Here’s how to do it, as outlined in Saving Vegetable Seeds:
- Choose fully ripe, undiseased tomato fruits that have the same color and form as the parent variety. It doesn’t hurt to take a bite, too, to make sure the tomato tastes good!
- Cut open the fruit, and scoop out the pulp and seeds into a bowl or jar. Or you can simply squeeze the fruits in your hand to release the pulp and seeds. (It’s fine to use the remaining tomato flesh for cooking and eating.)
- Add about the same volume of water as seeds and pulp.
- Cover the container loosely with cheesecloth if you wish, and put the contain in a warm place (75 to 80° F [24 to 27° C] is good) that is out of direct sunlight.
- Let the container sit for several days, stirring it once a day. White mold may form on the surface of the liquid, and it will smell bad.
- After 2 to 5 days (fermentation proceeds more quickly at higher temperatures), gently pour off the mold and surface liquid. Let floating seeds go, too, because these seeds aren’t viable. You’ll be left with good seed in the liquid in the bottom of the container.
- Add fresh water and stir, let the seeds settle, and pour off the water. Repeat this as many times as needed until the water is clear.
- As a final cleaning step, transfer the seeds to a colander and rinse them well with water.
- Spread out the wet seeds on screens, paper plates, or coffee filters for drying.
|Getting ready to ferment. Photo by Carleen Madigan|