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By Jennifer Heyns Times-Democrat Contributing Writer
If the thought of seedless
produce sends shivers down
your spine and sadness to your heart, then you know where I’m going with this. For the true gardener seeds are the staff of life — literally.
Typically when we prepare our foods, we either consume or trash the seeds that dwell inside, but it’s possible to save and dry those seeds for growing more of these little wonders next spring.
Fall is the best time to save seeds, when you’ve had as much as you can handle from your garden and over-ripened fruits and vegetables are all that’s left.
If you don’t have a garden of your own, chances are you know someone who does, and chances are they will be glad to give you their garden leftovers.
There are several things to consider when saving seeds — something I learned the hard way. Not every seed can become a hearty and productive plant, as I found out in a summer’s worth of dying duds.
First of all, the seeds of ripened produce may not be mature enough, so it’s best to save the seeds of over-ripened bruits and vegetables.
Next, and most importantly, fruits and veggies from
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