Storing saved seed

The two things that shorten seed life are moisture and warmth, and moisture matters most. Cool, dry, airtight storage keeps seed alive far longer than a warm or damp cupboard.

When

Once the seed is fully ripe and thoroughly dry, from late summer through autumn. Store it as soon as it is properly dried.

How

1) Dry the seed well first, aiming for around 5 percent moisture; air-dry it in a warm airy place, or speed it up with silica gel or dry food-grade rice, and never heat it above 35C. 2) Clean off chaff and debris. 3) Put the fully dry seed into labelled paper envelopes. 4) Place the envelopes in an airtight jar, such as a Kilner jar, with a little silica gel or dry rice. 5) Keep the jar in a cool, dry, dark place; for storage beyond a year, keep the sealed jar in the fridge or freezer. 6) Label every packet with the variety and the year.

Notes

Viability varies by crop: beans and peas keep about four to five years, tomatoes about seven, lettuce up to seven, and squash-family seed five to ten. Let a chilled jar warm to room temperature before opening so condensation does not form on the seed.