PDC LESSON 3.13 SEEDS – FERMENTATION - DRYING

 

             

PERMACULTURE COURSE AGRO-ECONOMY

PDC LESSON 3.13 SEEDS – FERMENTATION - DRYING

 

Fermentation

The seeds of tomatoes and cucumbers can be fermented to rid the seeds of unwanted seed-borne diseases, by the action of bacteria and yeasts. This also makes the seed nice and clean for storage and seeding out later.

·         Cut the fruit in two and remove the seeds and pulp with a spoon and add a little water into a container. Leave this to sit at room temperature.'

• After a few days foam will appear indicating that fermentation has occurred, and the surrounding gelatinous pulp has dissolved.
• Clean the seeds by rinsing thoroughly with water.
• Spread out on a plate to dry.

 

Drying

this is one of the most crucial aspects of seed saving. Seed is easily ruined when it is stored while still moist. Generally larger seed will need a longer drying time than smaller ones. The way to test if a large seed is dry enough for storage is to bite into it.

·         Dry seed in a shady place in a bowl or on a plate.Another method is to dry seed on newspaper but they   can stick to the paper and end up being difficult to pry off.

Hang small quantities in paper bags and hang up to dry.  Lay larger quantities on a recycled window screen.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,