germination test?

habitat_gardener · November 5, 2008

This is my first year saving seeds, so I'm thinking about doing a germination test before I offer seeds, especially because I let some of my seeds ferment for longer than a week. Probably 10 seeds on a wet paper towel in a plastic bag. Or is there a better method?

**carolyn137** · November 5, 2008

If you didn't use water for fermenting you shouldn't have any problems with pre-mature sprouting. But, with water, over a week is a little bit long. You should have noticed if they were sprouting though. Anyways.. test em and you'll know.

****

There are many varieties where the flesh is so dense that I have to use water to thin out the fermentation or it doesn't go much at all. One option is to use tomato juice from a previous fermentation that you've filtered to get any remaining seeds out but I personally don't want to do that.

As to timing of fermentation, many times I've had to let it go about a week, especially in the early Fall when the outside temps are low at night,

There are many variables that play into how long fermentation takes and temperature and thickness of the ferment as well as how long is takes to develop the fungal mat, which never can be predicted, are just some of them.

I've not had premature sprouting when doing fermentations but there have been a few times when the ferment has dried down b'c I forgot to add more water and then the seeds are ruined.

I seldom if ever test the germination of fresh seeds bc I don't find it necessary but when I do I use the same soilless artificial mix and conditions that I use when sowing my seed.

November 5, 2008	#1
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	germination test? This is my first year saving seeds, so I'm thinking about doing a germination test before I offer seeds, especially because I let some of my seeds ferment for longer than a week. Probably 10 seeds on a wet paper towel in a plastic bag. Or is there a better method?

November 5, 2008	#2
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	If you didn't use water for fermenting you shouldn't have any problems with pre-mature sprouting. But, with water, over a week is a little bit long. You should have noticed if they were sprouting though. Anyways.. test em and you'll know. **** There are many varieties where the flesh is so dense that I have to use water to thin out the fermentation or it doesn't go much at all. One option is to use tomato juice from a previous fermentation that you've filtered to get any remaining seeds out but I personally don't want to do that. As to timing of fermentation, many times I've had to let it go about a week, especially in the early Fall when the outside temps are low at night, There are many variables that play into how long fermentation takes and temperature and thickness of the ferment as well as how long is takes to develop the fungal mat, which never can be predicted, are just some of them. I've not had premature sprouting when doing fermentations but there have been a few times when the ferment has dried down b'c I forgot to add more water and then the seeds are ruined. I seldom if ever test the germination of fresh seeds bc I don't find it necessary but when I do I use the same soilless artificial mix and conditions that I use when sowing my seed. __________________ Carolyn