Mike Jay wrote:This will be my first big year of saving seeds. Previously I only saved bush bean seeds and butternut squash. This year I plan to save most of the seeds in my garden. My impetus was the $100 I spent on seeds this spring and maybe more importantly the goal of pushing my seed and plant genetics to be more locally adapted.
My city doesn't have a seed library yet so if I'm successful I may start a library in a year or two.
Anne Miller wrote:Since marigolds are not edible
Anne Miller wrote:Since marigolds are not edible...
Galadriel Freden wrote:some melon seeds from a particularly tasty storebought one, to try next year--I can dream, right?
Gail Jardin wrote:I have been trying to learn how to save different types of seeds and have had success with everything but biannuals! I'm hoping the red russian kale overwinters so that I can try to save some seed if it ever goes to seed. This year we saved tomatoes, peppers, tried to save eggplant but I don't think they were mature enough. As well as a few herbs that bolted in the middle of the summer. Does saving seed from a bolted plant rather than one that matures slowly make a difference in the quality of the seed?
Cécile Stelzer Johnson wrote:... but not every seed needs to be saved before planting:
Not having to store the seeds by planting them as soon as harvested will save a lot of work, not to mention space in my cupboards and refrigerator.
.... [I'm lazy ;-)]
Cécile Stelzer Johnson wrote:Way to go, Inge! B
By the way, about the parsnips: Around here, we have problems with 2nd year wild parsnips: they cause some really terrible burns when you touch them.
Since they share the same Latin name: Pastinaca Sativa, I wonder if there is a strong difference between the 'domesticated' form and the 'wild' one? If our regular vegetable is the result of crosses, an attempt to get a landrace might cause problems.
On the other hand when we buy parsnip seeds, someone has had to grow them a second year to get the seeds since it is a biennial, like the carrot, to which it is vaguely related.
The chemical burns are awful: I could not paste the image, but if you google chemical burn from wild parsnip, you'll see what I mean.
Legend has it that if you rub the right tiny ad, a genie comes out.
Fermentation Intensive, San Diego, CA | Feb. 15-19, 2022https://permies.com/t/173381/kitchen/Winter-Fermentation-Intensive-San-Diego