Drying, cleaning, storing and germination testing

In short

• Dry seed slowly, in the shade and in moving air, at no more than 35 °C (95 °F). Never on a baking tray in the oven, on metal sheeting or on a radiator.
• Dry seed snaps or cracks; it doesn't bend. Only then does it go into a closed jar.
• Cool and dry: every 1 % less moisture in the seed and every 5 °C lower temperature roughly doubles the life of the seed.
• Freeze beans and peas against weevils (thin layer 48 hours, bag up to 3 kg 3 days), but only when they are completely dry.
• Before sowing, do a germination test: 20–100 seeds in damp paper. Below 80 % sow more thickly; below 70 % renew the seed.
• Seed of onions, parsley and parsnips lives 1–2 years; renew it every year.

What's inside

Chapters

1. How seed ages
2. Drying
3. Cleaning
4. Packing and labels
5. Where to store seed
6. Weevils, moths and mice
7. How long seed lasts
8. Germination test
9. When to renew your stock
10. Common mistakes
11. Printable checklist

Worksheets

• Germination test
• Sowing and drying calculators
• Drying and cleaning log
• Seed cupboard check
• Drying and storage calendar