Re: [gardeners] 'maters -> Margaret

Barbara J. Davis (
Thu, 1 Oct 1998 18:38:31 -0500

I've followed Linda's method for many years and haven't found 
germination at all inhibited the following year when planted.  I put 
them into water, skim off the floaters and allow them to stay there for 
a few hours.  I change the water after 24 hours, then drain it and 
any floaters and put the seeds on the bottom on a plate or aluminum 
foil to dry.  I've never tried to bend any seeds, but you can tell from 
the looks whether they are dry or not.  I store them in sandwich 
bags in a box with an accumulation of other seeds.

I Barbara Davis       zone 7/8       southwest of Fort Worth, TX

 >>Margaret Lauterbac wrote:


> >I follow Suzanne Ashworth's instructions (from "Seed to Seed") and ferment

> >tomato seeds for 4 or 5 days, then scrape off the mold and rinse seeds in a

> >sieve.  Pour seeds onto a plastic or china plate and set aside to dry in

> >the china closet, where  critters (including humans) are unlikely to spill

> >them.  ID them, of course.

> >Tomatoes are the only thing I know of (haven't studied the whole book) you

> >treat this way, and the reason is that jelly-like substance surrounding the

> >seeds is a germination inhibitor.  Fermentation destroys that capability.



> Thanks, Margaret, for the reply.  I appreciate knowing another method.  The

> one thing that the fermentation process doesn't address is separating the

> viable and nonviable seed.  Supposedly, with the water method for 'mater

> seed, only the viable seed sink.  The method was in the Horticulture mag

> several years ago.  Maybe it doesn't matter for 'maters.


> Regarding peppers, I follow the method you describe above.  The arthritis

> in my hands limits my seed-bending (and other bending, as well) ability but

> what I do seems to work.


> Also, thanks for the tip on the book!


> Linda in NW Ohio near Toledo/Lake Erie, USDA Zone 5