Notes to broadcasters
This script, and Part One which precedes it, is part of a series stressing the importance to farmers of growing and conserving traditional crop varieties. The first script appeared in Package 28.
Content: Once you have collected seeds from your crops, you need to make sure they will last until the next planting season. Stored seeds need to be dry and cool. And they need to be kept in airtight containers, safe from insects.
Saving your own seeds saves money. It is also the best way to make sure that traditional crop varieties do not disappear. The traditional crops that have grown in your region since before your grandparents’ time are well adapted to the local climate and soil. And they are good at resisting common local pests. But if you and other local farmers stop growing them, they will disappear. In fact, many traditional varieties have already been lost forever.
The first step in saving your own seeds is to collect them from the field. Once you have done that, you must dry and store them so they will last until the next planting season. Here is how to do dry and store them.
1. Make sure the seeds are well dried before you store them.
2. Store them in the coolest place possible.
3. Protect the seeds from moisture.
Dry the seeds by spreading them out on a mat or screen in a warm, shady place. The shade is important because direct sun may hurt the seeds. Turn the seeds every day or so. Turning them lets the whole seed dry evenly. After two to three days of warm, dry weather most seeds are ready for storage. Some might take a little longer. Listen to the sound the seeds make when you break them to tell if they are dry enough. When they are dry, large, flat seeds, like pumpkin, make a “snapping” sound when twisted. Large, thick seeds, like maize or beans, make a “cracking” sound when bitten. And small seeds make a “cracking” sound when squeezed between fingernails.
The cooler the place you store seeds the better. The place should also be dry. Moisture and heat are the two biggest enemies of seeds.
Store the seeds in jars or cans with tight fitting lids to keep out moisture. The more humid the climate you live in, the more careful you should be about making your storage containers airtight. To make sure the containers are airtight, you can fill up the edges around the lids with wax or grease. You can also melt paraffin or candle wax and turn the jars upside down and dip them in it to make an airtight seal around the lid. Or dip a piece of cloth in hot wax and drape it over the opening of the container to seal it.
Another way to keep seeds from absorbing moisture from the air is to put something in the container with the seeds that will absorb the moisture. You can use freshly toasted grains of rice, wheat or maize, or toasted dried peas. Toast the rice, wheat or maize grains or dried peas by heating them slowly and moving them around continuously in a shallow pan over your stove. They should be completely dried out, but not burnt. You can make a cloth bag for the toasted grains so that they will not mix with the seed. Fill the cloth bag with toasted grain, and then put it in the container with the seed. Put about twice as much toasted grain in the container as seed.
If you open the container and take out some of the seeds, but you want to store the rest of the seeds longer, take out the old toasted grain and replace it with fresh toasted grain before you seal the container again.
You could place the airtight seed containers in a pit in the dirt floor of a shed or storage hut safe from rain or flooding. That way they will be both cool and dry.
Add 5 millilitres (1 tablespoon) of vegetable oil, such as African palm oil, crude cottonseed oil, coconut palm oil, or peanut oil, to 1 kilogram of well-dried vegetable or grain seeds. Shake the seed and oil together in a jar for five minutes until the oil lightly coats all the seeds. Then store the seed in airtight containers in a cool place.
Another way to protect seeds from insects is to mix ashes with the seeds. Remove all the pieces of burnt wood from the ash so that only dust remains. Mix the ash dust with the seeds so that the seeds are well coated. For 1 kilogram of seed add 1/5 kilogram (200 grams) of fine ash.
The third method involves adding dried leaves or plants to the seed. In different places different leaves work for this purpose. Try various plants that grow naturally in your area and are known for discouraging insects. Neem (Azadirachta indica) leaves, for example, are available in many parts of the world. They are known to be good for keeping away insects. Other plants can be used in a similar way.
To use neem leaves, start by drying them in the shade. Direct sun will destroy some of the helpful elements in the leaves. When the leaves are dry, crush them to a powder in a bowl or between two grinding stones. Mix the neem powder with the dry seeds, and store them in airtight containers in a cool place.
Remember: choose seeds to save for next season by taking three trips through your field to pick seeds. First, take a random sample. Then go back and choose seed from plants with special qualities. Then choose plants that are different in some way from others in your field or garden.
When you store the seeds, follow the three rules of seed storage: dry the seeds well; put them in airtight containers; and store them in a cool place. Protect seeds from insect damage by coating them in oil, mixing them with ashes, or mixing them with insect-repelling plants, like neem.
Follow the steps given here to store seed from your own crops. It saves money. And it saves traditional crop varieties.
This script was written by Network participant Harvey Harman. Harvey was a community development worker in South Africa for several years. He is now a farmer in North Carolina, USA.
You will find more information about using neem to protect seeds from insects in Script 3 of this package.
“The Community Seedbank Kit,” Rural Advancement Fund International, P.O. Box 655, Pittsboro, NC 27312, USA.
Echo Development Notes, issues 35, 14, 15, 16. 17430 Durrance Road, North Fort Myers, Florida 33917, USA.
Food from Dryland Gardens, by David Cleveland and Daniela Soleri. Published by Center for People, Food and Environment, 344 South Third Avenue, Tucson, Arizona USA, 1991.
Ileia Newletter, Volume 3, No. 2, July 1987 issue, Volume 5, No. 4, December 1989 issue. Published by the Information Centre for Low-External-Input and Sustainable Agriculture (ILEA), Kastanjelaan 5, PO Box 64, 3830 AB, Leusden, NETHERLANDS.