How Do I Save Tomato Seeds for Next Year?
It takes about 15 minutes of work and a few days of waiting. The fermentation method is the best way to save tomato seeds at home, and it mimics the natural process that happens when a tomato falls on the ground and rots.
Start with a ripe tomato from your best-performing plant. Cut it open and squeeze the seeds and surrounding gel into a small jar or cup. Add a splash of water, cover loosely, and set it in a warm spot out of direct sunlight. Over 2 to 3 days, a layer of mold will form on the surface. This fermentation breaks down the gel coating that inhibits germination and kills some seed-borne diseases. UC Master Gardeners recommend this method over simply drying seeds on a paper towel, which can leave the germination-inhibiting gel intact.
After 2 to 3 days, add more water to the jar and stir. Viable seeds will sink to the bottom; pulp and bad seeds will float. Pour off the floating material, rinse the good seeds in a strainer, and spread them on a plate or coffee filter to dry completely. This takes about a week. Once fully dry, store them in a labeled envelope in a cool, dry place. They will stay viable for 4 to 6 years.
One important note: only save seeds from open-pollinated or heirloom varieties. Hybrid tomatoes (marked F1 on seed packets) will not produce true-to-type plants from saved seed. If your favorite tomato is Early Girl (a hybrid), you will need to buy new seed each year. If it is Brandywine, Cherokee Purple, or any named heirloom, saving seeds works perfectly.
This week: Pick one ripe heirloom tomato from your best plant and start the fermentation process today. Label the jar with the variety name and date.
Our Seed Starting Guide walks through starting saved seeds indoors when the time comes. The Tomato Growing MasterKit includes a full seed-saving section with variety-specific tips.
