Guide To Saving Seeds From Your Favorite Vegetables


Everything you need to know to get a repeat performance of your favorite edibles next year without ever buying new seeds again.

Peppers
Peppers are the easiest. The seeds are mature after the peppers have changed color, indicating final ripeness. Cut the peppers open, scrape out the seeds onto a plate—reserving the flesh for eating—and let the seeds dry in a nonhumid, shaded place, testing them occasionally until they break rather than bend. What could be simpler?

(Note: Dry all wet seeds on a glass or ceramic plate. Spread the seeds evenly over the surface of the plate and stir twice daily to ensure even drying and to keep them from clumping together. Don’t dry seeds on paper plates or paper towels—they’ll stick like glue. A food dehydrator set at 85 degrees works well, but don’t dry them in a warm oven or any place the temperature exceeds 95 degrees.)

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