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heirloomgal
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Thanks @Zeedman ! I really appreciate the tips! I'm always a little wobbly kneed the first time I harvest seed for a species I'm not familiar with, I don't want to mess anything up!The best way to save seeds from those is to wait for ripe fruits to fall to the ground. At that point, they will be yellowish & soft. I let those ripe fruits cure for an additional couple weeks, then cut a bunch of them in half, mashed them, and allowed them to ferment for 2-3 days. Stir the container at least twice daily; when the mash turns mostly liquid, the seeds are ready. You can then clean & collect the good seed using the same float process used for fermented tomato seed... the good seeds will sink.
You can use the same process for Liso Calcutta; but the ripe fruits are too hard & dry to make much of their own juice. I had to add extra juice from some ripe cucumbers I was processing to get the gently sliced Liso Calcutta to ferment properly.