Age old question, Linda, cause of much debate. The reality is that seeds will germinate without fermentation - look at all those volunteers that pop up in the garden. Fermenting, amongst other things, knocks over seed-borne nasties and gives you clean, easy-to-handle seeds that aren't stuck together. I always ferment seeds. It doesn't take long and it's kind of ... fun.

Agree entirely.

Though it stinks a bit and the other day I almost chucked big time at breakfast time when washing some. However, my ferments seem to work well. Having said that, I sent out a heap of seeds and am on tenterhooks waiting for someone to say one sprouted. So fingers crossed. It's almost a daily practise :)

Hi Dave,
I wish to report that I got 2 seeds to sprout out of 5 that I put in seed raising mix I have since repotted them up and they may be ready to go into garden next week, they look healthy. I saved the remaining
6 seeds for a later date they are the soldacki that you sent me I guess you could say 40% success I too am fermenting any seed that I save so you can be assured you are doing right
thank you
John :-)

I'll let you know in due course Grub, have the seeds you sent in the queue for spring planting which will be a few more months in Tas. Meantime I'll continue the fermenting practise.

Just to add my vote for fermenting. As already said, it kills off a few seed-borne diseases. It also greatly improves storage-ability, reducing the loss of seeds to fungi that might thrive on the surrounding gel/pulp that remains when unfermented seeds are stored.

I squeezed the seeds from the tomatoes I brought back from Marysville into plastic cups. My question is how do you know they are done. I read between 4-10 days, what determines that? One cup looks like it might not have enough liquid to last for too many days, is it too late to add some?

I've just done the same thing Lyn. In this warmish weather the process shouldn't take too long.

They should be in suspension, in some sort of liquid. Either the tom juice itself, or, if that's scant, a tad of added water. The seeds are "done" when (a) the brew begins to pong; and (b) there's a raft of, um, mouldy scum sitting on top of the liquid with the seeds underneath. Scrape off the mouldy scum, then begin a rinsing process. And there are basically two methods.

1: Add water to the container, swirl, then let the seeds settle. The healthy ones settle to the bottom, the rubbish floats to the top. Carefully drain off the rubbish at the top, and the scummy water, making sure you don't tip out any of the healthy seeds. Add water again and repeat the procedure. Eventually, you will end up with clean, healthy seeds and clean water. Tip the seeds into a fine strainer, drain the water, then spread the seeds for drying. Don't use tissue or kitchen paper. It will stick to the seeds. I use coffee filter papers. They absorb the moisture without grabbing onto the seeds.

2: The simple method. After removing the raft of mouldy scum, tip the seeds into a fine strainer, put it under a tap, and blast with water until the seeds are clean. Making sure you don't blast any seeds down the sink! Then spread for drying.