How to Save Tomato Seed

Having your own little seed bank is solid. Home saved seed becomes adapted to your soil and climate, growing more resilient year by year. It also saves disappointment when your fav seed catalogue stops providing your fav variety.

Strong seed, starts with strong plants. Be fussy about the seed you save - choose tomatoes that are pest and disease resilient, vigorous, unfussy growers, and most of all delicious!

There are 3 main ways to save tomato seed:

1. Ferment it first, then rinse and dry it.
2. Plain old wash and dry.
3. Squeeze the seed straight onto paper towels to dry.

My fav way is to ferment - I enjoy the process! Here's how to do it:

• Pick a big, healthy tomato from strong plant. Cut it in half and squeeze the seeds and pulp into a jar. Be sure to get the big fat seeds in the middle! Be sure to label the jar with the variety.
• Add water until the pulp and seeds are just covered and give it a good stir. Rest the lid on (don't do it up) so gas can escape.
• Sit the jar somewhere warm, out of direct sunlight, but somewhere you'll see it everyday. Give it a daily shake up. In 2 - 5 days time (depending on how warm it is) your seedy brew will be bubbly/ foamy and smell tangy - it's ready to clean.
• Tip it all into a sieve. Rinse with water and rub with your fingers until all the goo has gone, then tip onto a teatowel and pat dry.
• Lay on a plate (still with the label if you are saving more than one variety) and every now and then shuffle the seed about to stop it sticking together.
• When it's bone dry (in a week or two), store in a clean, dry labelled jar.

There, your very own seed. Resilient, and big time special.