Chia seeds — how long do they keep?
Comments (10)
petalique
last yearRelated Discussions
How long potatoes seeds keep???
Comments (2)If they are kept cool (35F-40F), in the dark, in a relative humidity of between 50% and 90%, they will keep for months. Under ideal conditions, potatoes will keep between 8-10 months. Keeping ideal conditions in the summer, however, is quite difficult as things tend to get too warm. If you can keep them close to the ideal conditions, then they really should last until June. A few weeks before your new grow bags arrive, move the potatoes into a cool spot with indirect light, like a north facing porch. By the time you are ready to plant, they will have started their sprouting....See MoreHow long does grass seed keep?
Comments (3)They have found viable seeds that are hundreds of years old. The key is dark, dry and cool. A quick test. Wet a paper towel and ring it out so it is damp. Put 10 seeds on it, fold it in half, and put in in a ziplock baggie. Put the baggie on the counter and check it daily. I assume your "deep shade" mix is mostly fine and creeping fescue. If so, you should see some germination in a week or so. Let it go a few days after the first seed germinates. Could the number that germinated out of 10 and you will get an estimate of how viable the seed is....See MoreHow long will amaranth seed keep?
Comments (2)Hi Glacier - most likely not as that type of storage isn't noted for long term preservation. However you can do a germination test on it to know for sure. Scatter 10 seeds on a well-damp coffee filter, fold it over and place it in a sealed ziplock bag and place it near a sunny window. Check after 3 days and daily thereafter for any germination. If none germinate within 20 days you might as well pitch it. But if some do, the number that germinate will give you a good indication of the % of germination you can expect from the rest. Good luck. Dave...See MoreHow long do seeds keep?
Comments (4)Bruce, It depends on the type of seed, but almost all seeds that have been dried down to 8% or less will break and not just bend if you bend one in half with your fingers. A seed with more moisture will bend or fold in half, but not break. A properly dried corn or bean seed, for example, will shatter when you set it down on a concrete garage floor or driveway and hit it with a hammer if it is dried down to the proper moisture level for freezer storage. The reason they have to be so dry before put into freezer storage is that seeds with a higher moisture level can be damaged in the freezer. At higher moisture levels, the excess moisture in the seed expands when frozen and that expansion causes cell membranes to rupture. And, some small seeds can and do dry down to very low moisture levels--as low as about 4-5% because of their lower mass. Even seeds that have been properly dried and properly stored in airtight containers in the freezer can sometimes suffer from damage as they are brought out of the freezer. It is best to take them out of the freezer and let them sit unopened either all day or all night before you open the container. If you open up the container before the seeds have naturally warmed up to room temperature, moisture can condense on the cold seeds and rehydrate them. Also, after removing the room-temperature seeds from the container, reseal it and put it back in the freezer. Finally, it is best to let the previously frozen seeds sit at room temperature in a cool, dry location for a few days before you plant them. That way, they are slowly absorbing small amounts of moisture from the air over time which is an easier adjustment that going from cold dry-storage in the freezer to moist soil in the ground (or in starter flats ) all in a day or less. Dawn...See More
sleevendog (5a NY 6aNYC NL CA)
last yearTest a tBsp in two tBsp water. About an hour. They should make a gell. When used in grain breads they need to be soaked first. Flax does not need to be ground if soaked as well.
Chia and other tiny seed like basil, have a natural coating that absorbs water and creates a gell surrounding each seed. Natures way of helping it germinate when it hits damp soil.Chia seed lasts a long time unless moisture found its way into you container. Any clumping i would toss it.
I soak my grain/seed/nut bread batter overnight.
petalique thanked sleevendog (5a NY 6aNYC NL CA)sleevendog (5a NY 6aNYC NL CA)
last yearI make a few different grain/seed/nut breads. For a dozen years now. Your other post was not clear what you are looking for. I wanted what these would give me if they had a baby...
My father used to buy the fitness bread back when i was in high school---decades ago. Raincoast crisp is rock hard and i'm not a fan. Also 8$ for 5 ounces.
I make a seed/grain bread and crackers using the same recipe.
And make 'kits' while i have the ingredients out. Dad can make a small loaf just adding water and oil. I take a half dozen when i visit and they are in their freezer door. Easy for him using just a danish dough wisk, no kneeding, soak overnight and plop in a mini loaf pan. 94 and 93 now i make it for them, slice and freeze.
The crackers are a cross between a triscuit and a wheat thin.
*note, that i do not reply or post on a cross-post. (like your other post for seed/grain bread) Tends to get members out of the woodwork commenting off topic how my food choices are gross, 🙄or odd and just don't get the modernist approach to healthy foods.Using a bread machine i assumed you might be looking for a fluffy bread with added grain, etc). Still great bread but not anything i'm familar with.
We do make many other breads in rotation. But like having a healthier option in the freezer.
petalique thanked sleevendog (5a NY 6aNYC NL CA)petalique
last yearlast modified: last yearThanks again, folks.
Sleevendog, I love the looks of the breads and crackers you make. And I am a big fan of ”kits” like those you make for your dad.
I was aiming for something jam-packed with seeds and whole grain, but edible for a ”toasted” breakfast. I’ve been eating that Trader Joe’s bread that is think and packed with pumpkin seeds.
I love almost all breads and crackers, but from what I’ve read eating things that have lots of un-processed nuts, seeds, grains and chunks is healthful — gives soluble and insoluble fiber and doesn’t give a jolt of easy carb-sugar (as, say white bread or store shelf whole wheat does.I used to make my own ”lots-of- seeds” crackers but don’t fel I have the time now. I sort of made up the recipe from seeing how various other recipes worked. I rolled the dough out in sheetsn with my Atlas pasta roller. I put holes into the dough with a new, washed, knob-bristled hair brush ;) Now, I know that one can buy docking rollers. Ha. They came out pretty well and tasted far better than store crackers.
I have two (2) bags of 25 Lbs. of while AP flour I have to use or donate.
I still have the chia seeds. Maybe I will vacuum seal them and return them to the freezer until I can use them.
With the super dried bread, grain,seed experiment, I’ve been adding it to a mix for my opossums — lots of water of low broth, powdered milk, fish skin, chick bones or gizzards, old yogurt or cottage cheese or soured milk.
If I had been making whole grain and seedy breads, I could have probably just incorporated some of that into the mix. But I have too many other things to do before cold weather.
sleevendog (5a NY 6aNYC NL CA)