Why ferment tomato, squash family, and eggplant seeds?
Fermentation allows seeds to germinate faster and provide stronger, healthier seedlings.
Nature ferments seeds. Unpicked fruit drops and rots on the ground then the seeds germinate in the rotted fruit. The process removes seed coating which can inhibit seed germination as well as control many seed-born diseases.
How to ferment tomato, squash family and eggplant seeds.
Put seeds in a container and add enough water to cover the seeds and let nature take over.
The fermentation process prefers warmer temperatures however if it is too hot the seeds might start to germinate. Should this happen, plant the germinated seeds because they will not dry for storage. Allow fermenting seeds to form a white mold on the top then allow them to ferment for another day. They should smell BAD. Strain and rinse seeds using a tight weaved wire sieve. Spread out on a smooth cloth to dry. Don't use a paper towel or you will be peeling dried seeds off it for days.
Squash family includes: squash, pumpkin, zucchini, cucumbers, and melons.
