Rules of Germinating Saved Seeds

BY LISA S. T. DOSS

Seed catalogs arrived by mail in January, teasing the tempted gardener to dream of sun, hand tools, tilled soil, and a variety of seed packets. Planning the garden season begins long before beautiful, colorful pictures arrive in 20- to 100-page magazines. Hand-collected seeds or bags retained from last year have occupied the cold seasons in a basement or freezer. The last frost date was mid-April; therefore, let’s begin preparing seeds for germination!

What is a Seed?

The question sounds elementary; however, it’s essential to understand that seeds are living organisms that are capable of absorbing oxygen and releasing carbon dioxide. What lies inside is an embryo protected by the “seed coat” or shell. As the embryo receives moisture and the warmth of the soil and light, it begins to absorb carbon dioxide and release oxygen—nature’s way of preventing extinction. As long as the embryo remained sealed, it is likely a viable seed, ready to germinate!

Heirloom Versus GMO Seeds

Across 50 years, open-pollination seeds, termed “Heirloom” seeds, resulted from only the best-performing plants in gardens. Gardeners quickly claimed the Heirloom seeds outperformed storebought produce and were saved, shared, sold, and remain the ideal and most sought-after seed.

Genetically modified organisms, termed “GMOs,” are derived from heirloom and hybrids, a cross-breed of two plants, to alter their traits using specialized equipment in a laboratory. The seeds may contain animal or bacterial genes, herbicides, and DNA to create a hardy shell, when heirloom or hybrids would not survive. While GMO crops are immune to pesticides, how safe is the harvest?

Start asking nearby homeowners if they use

GMO seeds. Their plants’ pollen can travel for miles, infiltrating non-GMO plants. Once it adheres to an heirloom, its generational history ends.

Dated Seeds

A seed’s goal is to perform a job, bloom, and prosper, possibly developing fruit. Regardless of the seed’s age, the outcome is to produce a nutritious vegetable, fruit, herb, or flower. Even within the perfect storage conditions, airtight with less than 10 percent humidity, within a room below 40 degrees, age impacts germination rates. Some seeds may produce less than 40% germination, while others may endure beyond six years. Labels help growers understand the vitality of individual packets.

Fruit and Vegetable Seed Averages:

• TWO YEARS: chives, corn, lavender, okra, onion, oregano, parsley, parsnips, pepper, rue, and sage;

• THREE YEARS: chamomile, leeks, lemon balm, mints, thyme, and tomatillo

• FOUR YEARS: asparagus, borage, common beans, carrots, chicory, fennel, spinach, and peas;

• FIVE YEARS: broccoli, broad beans, Brussels sprouts, cabbage, cauliflower, cilantro, coriander, dill, kale, kohlrabi, lettuce, melons, radishes, tomatoes, turnips, and watermelon;

• SIX YEARS PLUS: basil, eggplant, lettuce, celery, cucumbers, ground cherry, pumpkins, strawberry, squash, Swiss chard, and zucchini.

Try the Baggie Method

An extra step often bypassed is to soak seeds in water overnight, the day prior to planting. A good way to test your seeds is to create a greenhouse environment. Plastic bags act as a vessel to transfer moisture into droplets; therefore, place a half-sheet paper towel inside a sealable baggie. With a spoon, drip water into the center and allow to spread to all corners, without pooling any excess at the bottom. A spoon works great to equally space your seeds between the two sheets. Seal! Place the baggie in a warm spot, such as a window. After a few days, check the moisture levels and germination. You should see growth. The number of seedlings will determine the viability of your remaining seeds. (Allow the bags to be a vessel until you can transplant them to a pot or directly into the soil.)

Removing Seeds from the Freezer

Refrigeration requires seeds to maintain a temperature for the life of its containment. One power outage and a humidity change by onepercent can lower the seeds’ germination rate by 50%. Freezing, on the other hand, is a practice used by seed banks around the world. Containing the glass jar with a silica gel pack to remove moisture levels and vacuum sealing increases future planting success. Seeds need approximately 24 hours to reach room temperature before removing the seed packets. Not every seed has the exact same requirements. Foxglove, for instance, needs darkness to germinate well. Most vegetables have a relatively easy time transforming into a sprout; however, don’t give up too quickly on your plants. Beans require up to 14 days to germinate, while eggplant, celery, and cucumber range between 14 to 24 days. Most importantly, don’t forget to water when the surface is dry!

FACT and FALLACY

about CHEESE

BY LISA S.T. DOSS

Cheese, the accident of ancient days that became one of our most versatile and popular foods! Legend explains that a chemical reaction occurred after milk remained in the lining of an animal’s stomach. Enzymes then separated the liquid and created whey, while the solids developed into curds. Voila! The creation of cheese! It’s the milk that influences taste. Four thousand years ago, milk was obtained from more than just cows, sheep, and goats; buffalo, yak, and camel milk offered varying types of essential vitamins and minerals, as well. Just five quarts will produce one pound of cheese! Cheesemaking is fascinating. After the liquids drain, the curds can make cottage or Farmer’s cheese, which is a type of spread; or the solids are infused with additional ingredients to create a wheel of over one-hundred different types of cheese.

Fat is just one ingredient which gives cheese its rich texture and delicious taste. Most cheeses contain high amounts of calcium and protein and provide sources of vitamin B-12. Rather than focus on the amount of saturated fat and sodium, consider that a one-ounce slice offers a satisfying and nutrient-dense snack, or flavor to a meal. For instance, a firm cheese, such as Cheddar, Muenster, or Swiss, contains 100 calories, 180 mg of calcium, and eight grams of fat.

Who benefits from cheese?

Children, adolescents, and pregnant women would benefit from the source of calcium and added calories. The best options are cheddar, cottage cheese, goat cheese, halloumi, mozzarella, and ricotta.

Who else?

• Women threatened by osteoporosis, a weakening of the bones, should include

blue and feta cheese, mozzarella, and Swiss cheese in their diets.

• Enjoy cheddar, cottage cheese, and mozzarella for gut health.

• Lactose intolerant individuals should consume cheddar, Gouda, Parmesan, and Swiss cheese.

• Eating cheese helps lower blood pressure levels!

At the end of a meal, eat a small slice of cheese! Cheddar, or another type of aged cheese, will help prevent cavities by neutralizing the mouth’s acids.

What are the most nutritious types?

1. BLEU CHEESE: Containing 33% of the regular daily intake of calcium, the most of any cheese variety. It is a necessary nutrient for optimal bone health.

2. COTTAGE CHEESE: A protein-enriched snack, which offers the trace element, selenium; this is a helpful mineral to reduce chronic inflammation. Cottage cheese is rich in vitamin B-12, which helps maintain the health of nerve and blood cells and boost energy levels.

3. FETA CHEESE: A soft yet salty, white cheese made from either sheep’s or goat’s milk. Although high in sodium, the type of animal milk provides

“conjugated linoleic acid,” CLA, which aids in reducing body fat; therefore, it’s a delicious cheese to add to meals.

4. GOAT CHEESE, Known as Chevre:

The creamy, tangy flavor adds to its favorability as a spread or crumble.

High in protein, calcium, and iron, the cheese is easy to digest, since it is lower in lactose than cow’s milk. 5. MOZZARELLA: As a soft, white cheese with high moisture content, it contains fewer calories than other types, and has less sodium. Studies show its value in improving the immune system and gut health. And, as a fermented daily supplement, it fights inflammation.

Need a quick snack? Start eating string cheese!

6. RICOTTA: Made from cow’s, goat’s, buffalo, or sheep’s milk, the whey proteins are beneficial amino acids.

“Whey” promotes muscle growth, heart health, and weight management!

7. SWISS CHEESE: As gases release during the fermentation process, holes form to distinguish the unique Swiss cheese. If the goal is to monitor salt intake or high blood pressure, start consuming more Swiss!

8. PARMESAN: A calcium- and phosphorus-enriched cheese vital for bone health, lactose intolerance, and GI related symptoms.

“Say cheese!” It’s a simple command intended to promote a smile toward the photographer. The phrase, ironically, arrived in the 1940s. The “ch” combination followed by the long “ee” incites every individual to show off dimples and a wide grin, capturing happiness from those posing. A survey suggests 96% of the population favor the taste of cheese and associate it with pleasure! Let’s agree—the Victorian era could not compete with the wellestablished phrase. Few would produce a smile over, “Say prunes!”

Next Month: “Fact and Fallacy of Eggs”

Don’t Transplant Me!

BY LISA S. T. DOSS *

Do you recall your last relocation endeavor? Stress levels undoubtedly elevated! Interestingly, similar feelings occur in another multicellular organism, a plant! Leaving one location is like tearing off excess roots. The act of a “transplant” can sometimes lead to “shock.” It takes time to adapt to an unfamiliar setting while investigating the ample room to grow and expand into a larger “home,” whether it’s a pot or underground. The new environment requires healthy conditions to promote growth; yet, if a transplant doesn’t occur, the home will stunt the potential of size and eventually cause noticeable signs of stress, such as wilting limbs and dying branches, loss of fruit or flowers, and, in time, death. 99% of the plant world requires room to grow. Less than one percent have chosen their restrictive environment. Through signs, a plant will deteriorate if it experiences root disturbances! Indeed, very dramatic!

BALLOON FLOWER: Also named the Chinese or Japanese bellflower, the three-inch blossom appears in pink, white, and blue. Although it stands three feet tall, the diameter may extend to 18 inches, producing new shoots each spring. Underground is a fleshy root system that becomes easily damaged if disturbed. Rather than move, consider cutting back select limbs.

CARROTS: A pen-tip is roughly the same size as a carrot seed. Despite the extra expense, consider buying the prepackaged convenience called “seed tape.” As the process of germination occurs, fragile roots establish a home within the soil. Unless the gardener chooses to use a deep container for growing, it’s wise to start with seed in March, August, and September.

CORN: Most root systems remain close to the surface, while embedding a taproot deep down to anchor the plant. Healthy seeds will germinate in two to four days, and with ample water, proliferate. A hard-coated, wrinkled, or large seed, such as that of beans, corn, peas, pumpkin, squash, sunflower, and sweet peas, benefits from soaking for a maximum of 24 hours before planting. The act boosts the health of plants. Due to frost, sow seeds no earlier than May.

CUCUMBER: Gardening centers lure hopeful growers through the appeal of buying thriving plants. Cucumbers, like many plants, suffer from transplant shock. Environmental conditions need to be stable for the plant to survive. The soil temperature, a minimum of 70 degrees, and direct sun exposure will aid in healthy growth. If necessary, staple black plastic pieces around the stem. Wait until late May to early June to plant.

HOLLYHOCK: Similar to a hibiscus, the petals of the hollyhock are striking and fragile. Winds can snap stalks if not planted in a secure location. The challenge in transplanting is its need for moisture, and the entire root system. Wait until late fall. One day before, water the plant thoroughly and prepare a new hole, twice as wide as the expected root ball and the same depth. On the day of extraction, fill the new hole with water. Carefully remove the root ball and try not to break any extended systems. Use a bucket; fill halfway with water, to transfer the hollyhock to its new location.

MILKWEED: “Calling all Monarch butterflies!” Did you know the only plant that provides a source of food for the Monarch is the milkweed? Due to the fewer number of milkweed growing, the Monarch’s number has dwindled. Although milkweed can grow wild, most gardeners find its location rather inconvenient. The difficulty in transplanting is the taproot or the central anchor of the plant. If you attempt to dig or pull it out, it will likely snap and kill the plant.

PUMPKIN: A harvest in October requires planting in June at a depth three times the seed’s diameter. Due to its rapid growth, pre-grown plants may not embed their roots and thrive like the germinated seed. Two success points: pumpkins need water to extend energy and moisture to the fruit, and avoid planting alongside potatoes.

SQUASH: You have until the end of May to plant squash plants. Consider transplanting them to a larger pot and give them extended time to grow. Often, small plants are susceptible to cucumber beetles and slugs, while developed transplants are more immune.

Spend each morning tending to your plants by extracting nutrient-hungry weeds and thoroughly watering. Large leaves such as pumpkin and squash can produce a colony of aphids. Take the time to look at the underside of the leaves and the stems to ensure your plants remain healthy!

* Lisa Doss is an NC State Extension

Master Gardener Volunteer and a

State Certified Beekeeper.