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When it comes to saving the seeds from your vegetable crops, you need to be sure about the variety of crops you’re harvesting from. It’s important you select open-pollinated varieties of vegetables to save seeds from.

Veggies like beans, peppers, tomatoes, and peas are a good choice to get started, especially for a beginner. This is because the seeds are easier to store and the plants that grow from them are of the self-pollinating type so you needn’t take extra care while growing them.

Even though you may be excited to start saving seeds from cucumbers, pumpkins, and squash, these types of plants are insect-pollinated so the resulting seeds won’t give you a plant that produces flavorful and healthy fruit. Hence, you’ll be sticking to open-pollinated varieties because even if they are cross-pollinated with different varieties, or self-pollinate, it’s most likely the resulting plant will bear fruit that is similar to that of the parent plant.

Once you plant your open-pollinated crops, mark the plants you’ll use to save seed from. Make sure to select them on the basis of which has delicious fruit and bore more of it, along with other factors.

Saving the Seed


Starting with tomatoes, your garden farm staple, I’ll let you know that saving seeds from your tomatoes will be easy. Pick the fruit after they’re ripe and remove the seeds from the middle before you use the tomatoes for making sauce or a salad. Remember to carefully remove the surrounding gel-membrane-pulp and not just the seeds because this can damage them.

Place the gel-seeds mix into a glass of water and remember to stir the mixture a few times a day. Eventually, the gel will ferment and you’ll be left with seeds sitting at the bottom of the jar. You can strain them out and lay them on a few paper towels to dry.


Once you’ve selected the pepper plants you want to save seeds from, (after tasting and the number of fruit they yielded) leave a few fruits on the plant to (over)ripen. Once they appear wrinkled, retrieve the peppers, remove the seeds carefully and lay them to dry.

The benefit of leaving the fruit on the plant for the extra amount of time is it helps you get the seeds easily without plucking or pulling them, which could damage them.

Beans and Peas

Leave a few pea pods and other beans on the plant for another month after you’ve harvested the rest until they’re well over ripened, brown in color and have dried up. Get out the seeds and keep them away to dry.

Storing Your Seed

Store your seeds in small paper packs before keeping them in a sealable glass container. You can store different types of seeds together this way, as long as they’re separated by paper packs. You’ll need to store them in a cool place so your fridge is a good option if you live in an area prone to hot and humid climate.

There’s likely to be some moisture inside the fridge too, so to keep it from reaching your seeds you should add some silica to the containers so they stay nice and dry. Remember to label seeds and use them within one year of extracting them.

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Popular Spices and How to Use Them

A well stocked spice rack is an asset to any kitchen. Plain dishes can become aromatic flavor sensations, and humdrum recipes can be given new life, just with the addition of the right touch of spice.

For most dishes, there is the perfect spice, but you don’t have to have an extensive rack of spices to enjoy experimenting and creating your own combinations. Spices, as opposed to herbs, are the seeds and roots of aromatic plants, and can be bought in powdered, whole seed or whole clove form. In use, generally less is best, as the flavors of spices can be very strong.

Here are a few suggestions for the most popular spices and their uses:


Cinnamon is the aromatic bark of a member of the Laurel tree family. There is also Chinese cinnamon, which comes from a member of the Cassia family. One of the most familiar and beloved of spices, cinnamon has a lovely nostalgic flavor that is mainly used in sweet dishes. You can buy cinnamon in powdered form and as rolled quills of bark. One of the simplest ways to use cinnamon is to make cinnamon sugar. Add a teaspoon of cinnamon to a cup of finely granulated sugar and mix well. Use it to sprinkle on pancakes, breakfast cereal or freshly baked apple cake. Cinnamon and apples are a classic combination. A quick ice cream topping can be made with pureed apples and cinnamon sugar. Cinnamon quills are also useful. Add them to mulled wines, use as a spoon to stir hot milk or cocoa, or bundle to use as room fresheners in pot pourri.


This is a `hot’ spice with a familiar flavor that tickles the tongue and the imagination. Many of us remember home made ginger beer and dark moist gingerbread from our childhood, but the rise in Asian cuisine worldwide has opened up the uses of ginger to include savory and meat dishes. Fresh ginger is part of the whole ginger root, which can be peeled and sliced, or grated to use in recipes. Powdered ginger is most often used in baking. There are also other ways to obtain ginger, such as crystallised pieces and piquant pickled ginger. Try grating fresh ginger into a simple stir fry, or add it to carrots while they are steaming. Make a ginger sugar with one teaspoon of powdered ginger and one cup of fine sugar, and this this instead of plain sugar to macerate fresh fruits – this will give your fruit salad a delicious Oriental flavor. Crystallised ginger can be added to fruit cakes or scattered over ice cream for a dessert. Pickled ginger, available from Asian supermarkets, is marvellous in sweet and sour dishes, and as an accompaniment to dim sum..


This lovely, subtle spice also comes from the ginger family. The green cardamom pod is often used in powdered form and gives a beautiful flavor to cakes and cookies. It is also an ingredient in Chai tea. It makes a gentle substitute for ginger when you don’t want such a strong flavor. Try it in milk smoothies, or beat it into softened ice cream


This nostalgic spice is usually found in whole nutmeg cloves or ground to powder. Nutmeg is the richly aromatic seed of the Nutmeg tree. A pinch of the ground powder adds a traditional flavor to egg custards and eggnogs. In a blender, mix 1 cup of milk, a whole egg and a banana until smooth. Sprinkle grated nutmeg over the top. Nutmeg can be used in fruit cake mixtures as well, and is a welcome addition to potpourri. But for a fresher taste, try grating whole nutmegs yourself.


An expensive spice ground from the stigma of the crocus flower, but essential to correctly present delicious Indian cuisine. The simplest way to use saffron is to add a few grains in warm water to cooked rice. It colors and flavors the rice to be the perfect accompaniment to curry. Saffron is also traditionally used to flavor and color fish dishes.


A mild red spice from the chilli family, paprika is essential to dishes such as goulash. Paprika can be used to flavor and color many simple dishes. Add it to scrambled eggs or Welsh rarebit for chilli spice without the heat. The smoky Spanish version is known as pimenton and comes in mild and hot varieties. Pimenton is an essential ingredient in paella.


This is the one to have if you don’t want a shelf full of spices and just want that warm cosy feeling of spices in your home. It is a very popular spice around the world, from the Middle East to the Caribbean, and is used in savory and sweet dishes. The aroma and flavor incorporates aromas of cinnamon, cloves and nutmeg. If bought as whole seeds, it can be ground for use in recipes, or used whole in mulls and potpourri.


Some people may recall being treated with oil of cloves when they had a toothache as children. Clove oil is certainly a powerful painkiller. But it is those small black seeds that reign supreme in an apple pie. The seeds are highly aromatic and only three of four need be used to infuse stewed apples. But they are also an essential ingredient in chutneys and pickles, lending their special flavor to these rich blends.

There are many more spices you can experiment with to add a lift to your cooking, but with just these few, you can fill your kitchen with the warm spicy scents that make food really special.

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