On a return trip from Rochester, I fell in love with this beautiful, large tomato at an organic farm stand. It was huge – at least 5″ inches in diameter and felt like a baseball in my hand. I had to have it. The woman who owns the farm said I could save the seed. Yes, I had to save the seed and grow these in my garden next year! When we arrived home, I put it on this cute little plate and admired it for days – maybe a few too many days.
It is a German Striped Tomato, heirloom. Because it was love and meant to be, I then came across an article in Dave’s Garden newsletter on how to save heirloom tomato seeds. The author made it sound so easy that I said, “Hey, I can do this!” And you can, too. The best part about saving the seed is that you can still eat the tomato – and delicious it was. (I sliced it up and ate it on some sprouted bread with homemade cream cheese and a dash of salt and pepper.)
The first thing to do is to scoop out the seeds, along with the gel, into a jar.
Then add some water, about 1/2 cup. Store somewhere where the smell does not offend you, because it will smell. In about a week, a whitish/gray mold will form over the top. This is what you want. You are fermenting the seeds to weed out the bad and discourage disease. (According to the article I read, if you are trading tomato seed it is proper etiquette to ferment your seeds.) If you have a weak stomach, don’t look below. Eeeewwww!