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fermented tomato seeds sprouted slightly - still any good?

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  • #1

    fermented tomato seeds sprouted slightly - still any good?

    I was fermenting and drying some tomato seeds and when i gave them the final rinse they had sprouted a tiny tiny bit, almost naked to the eye, i continued and dried them anyway but will they still be any good next season, will the resprout or have i completely spoiled them?
    thanks in advance
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  • #2
    How long did you leave them to firment blondwonder?
    If they definitely spouted I wouldn't bother saving them.
    Just my opinion.

    And when your back stops aching,
    And your hands begin to harden.
    You will find yourself a partner,
    In the glory of the garden.

    Rudyard Kipling.sigpic

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    • #3
      I think you've left them in the water too long. They won't be any good thought there may be one or two that didn't sprout? Perhap use a magnifying glass, you may save enough for yourself for next year.

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      • #4
        hi, they were fermenting for about 2-3 weeks, maybe i can have a look through a magnifying glass and see if there are any that didn't sprout, thank you

        edit i left them in that long because thats haw long it took for them to grow mould which is what i thought part of the fermentation process was?
        Last edited by blondiewonder; 05-10-2015, 02:16 PM.

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        • #5
          I think that's too long fermenting , blondiewonder. They only need a few days. I've found that they don't always grow mould, and I don't think it's essential. They just need to ferment enough to break down the gel coating so the seeds are easy to clean. You can tell by the smell that they are fermenting. But all might not be lost. Why not try a germination test?

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          • #6
            In my experience, two to three days is enough. The ones that have germinated will dry up and die, and after two weeks I'd guess that there can't be very many ungerminated ones left in between. I'd say if you have even one single fruit of that variety left - start over.
            ...bonkers about beans... and now a proud Nutter!

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            • #7
              Is this whole process just for saving the seeds?

              If so, I just get the seeds out the gel, dry them on the window cill on toilet roll and then stick them in the drawer wrapped in the toilet roll.

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              • #8
                It's really not any effort to ferment either to be honest. 3 days standing in a cup of water, the seeds sink to the bottom and the gel coating and any remaining flesh floats to the top. Pour the top rubbish off and tip the remainder in a sieve/tea strainer and wash under a tap. Dry on a plate.
                Last edited by Scarlet; 06-10-2015, 07:06 AM.

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                • #9
                  I have done both methods for the fist time this year.

                  Of the two, the first is easier but now the seeds are stuck in clumps on the kitchen roll.
                  Yep, I'll cut it into pieces...but with the second , fermented batch , I now have a tray of beautifully dried seeds!
                  "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

                  Location....Normandy France

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                  • #10
                    I prefer fermenting to sticking on tissue too. I don't know whether it's better for germination or not, but it pleases my sense of order not to have scrappy bits of tissue that I am not sure have dried properly.

                    And I agree - I think you fermented them too long. If they've started sprouting I wouldn't think they would germinate a second time next year. You could try growing some of the sprouting seeds and seeing if you could keep them going overwinter?
                    http://mudandgluts.com - growing fruit and veg in suburbia

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                    • #11
                      I would suggest to save all of them , not bothered to check sprouted or not..come spring put them all in small pot and collect if any seedlings come up. incase you have another tomato to save the seed now..you may do it again and dump these seeds.

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                      • #12
                        I always ferment just for a couple of days. It seems to work the best

                        I would do what Elfeda suggested and plant them all out in a tray/pot next year and then prick out any that might grow, then it might not be completely wasted.
                        I grow 70% for us and 30% for the snails, then the neighbours eats them

                        sigpic

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                        • #13
                          September issue of GYO magazine pages 52 & 53 are all about saving tomato seeds says 2 days in warm weather but up to 5 if it's chilly
                          He who smiles in the face of adversity,has already decided who to blame

                          Artificial intelligence is no match for natural stupidity

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                          • #14
                            Originally posted by bearded bloke View Post
                            September issue of GYO magazine pages 52 & 53 are all about saving tomato seeds says 2 days in warm weather but up to 5 if it's chilly
                            2 days what in warm weather? lol

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                            • #15
                              Originally posted by Zelenina View Post
                              I think that's too long fermenting , blondiewonder. They only need a few days. I've found that they don't always grow mould, and I don't think it's essential. They just need to ferment enough to break down the gel coating so the seeds are easy to clean. You can tell by the smell that they are fermenting. But all might not be lost. Why not try a germination test?
                              good thinking batman!! talk about missing the obvious, thank you

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