Why this matters
Buying new seeds every season costs money and creates dependency. Saving seeds from your best plants is free, builds a personal seed bank, and over time produces plants adapted to your specific soil and climate.
What you need
Ripe fruits or vegetables from healthy plants
Paper envelopes or small cloth bags
A cool, dry place for storage
A tin with a tight lid (optional but ideal)
These are everyday items. If you don’t have one, look for the closest alternative — the steps will tell you what to use instead.
How to do it
Follow these steps in order. Take your time. You’ve got this.
Choose seeds only from your healthiest, most productive plants. Saving seeds from weak plants passes on weak traits.
For wet seeds like tomatoes and squash: scoop the seeds into a jar of water and let them ferment for 2 to 3 days. The viable seeds sink. Rinse, drain, and spread on a plate to dry.
For dry seeds like beans, corn, and peppers: allow the fruit to fully dry on the plant before harvesting. The seeds should rattle inside when the pod is shaken.
Dry all seeds completely on a paper towel in a warm, airy place for 1 to 2 weeks. Seeds that are not fully dry will rot in storage.
Store in labelled paper envelopes in a cool, dark, dry place. A tin with a tight lid works well. Seeds stored properly remain viable for 2 to 5 years depending on the variety.
Your one thing today
Next time you eat a tomato, pepper, or squash, set aside some seeds on a paper towel to begin drying.
Don’t wait for the perfect moment. Do this one thing now, even if it’s small.
Come back tomorrow
A new skill will be waiting for you tomorrow. Or if you’d like to keep learning today, explore the full library.