Since it is a legume I could make two suggestions based on the germination of other legumes. Black Locust responds to hot water treatment. Try dropping a dozen seeds into 70C water and allowing it to cool to room temperature. Carob responds to scarification. Scrape one side of the seed against fine sandpaper before planting. For experiments like this I like to germinate on a moist paper towel in an inverted glass container. Keep the paper from drying out and observe germination.
mushon nachmani wrote:So to do both right? put them in hot water and than scrap it?
Thank you very much for the response!
Ummm, no, you misunderstand. I am suggesting two different alternatives for you to try. Let's say you collect 40 seeds. From the 40, separate out 10 and drop those into 70C water. For seeds 11-20, scarify with sandpaper. I suppose as a third treatment you could do both, maybe scarify seeds 21-30 first, then drop into hot water. Finally, try to germinate seeds 31-40 with no treatment at all. After all the treatments (including no treatment) lay the seeds down on wet towels in a container to observe the germination rate. If you want to attempt Wayne's method, make it 50 total. You might report your results as a percentage. If all 10 sprout, that would be 100% germination. If only 3 of 10 sprouted, that particular treatment would have 30% germination.
That's how you would design a simple controlled experiment to test germination.
A. Pour boiling water over seeds, about 1 litre water per 250 g of seeds or about five times as much water as seed, stir gently, pour off after 2 min (or as specified), replace with tap water and soak overnight.
B. Cover seeds with concentrated sulphuric acid, stir gently for recommended soaking time, pour off acid and rinse well in water.
C. Scratch or nick the round end of each seed with a file, knife or nail clipper. Do not cut the cotyledon.
Diversified Food forest maker . Fill every niche and you'll have less weeds (the weeds are the crop too). Fruit, greens, wild harvest, and nuts as staple. Food processing and preservation are key to self self-sufficiency. Never eat a plant without posetive identification and/or consulting an expert.