Heres a pic of my sweet 100 in my topsy turvey.Its doing pretty good
and just love the tomatoes its giving me
and just love the tomatoes its giving me
Sorellina said:Ciao Potawie-
Yes, I ferment my seeds. The fermentation method is said to "cook" off any viruses that may be harbouring in the seed coat, as well as getting rid of the gel around the seeds, of course. The process, when done correctly, produces heat under anaerobic conditions. A fungal mat forms over the seeds and juice from the tomato (add no water or your seeds may germinate) after 3-5 days. The smelly mess is stirred, the fungal mat (along with a few seeds sticking to the underside) is poured off. Water is added and poured off carefully until clear and no gel residue remains. Clean seeds are poured onto a paper plate (to wick moisture), labelled, and stored in a cool dark place until dry. I keep my seeds in paper coin envelopes in a Lee Valley binder. I can find them easily in a bookshelf and the seeds are dry and out of the light. When stored like this, tomato seeds can remain viable for 15 years or more. A word about bugs: for those of you who may be squeamish to crawly fruit fly larvae (like me), by all means, keep your container of tomato seeds and juice COVERED to prevent the inevitable bug nightmare from invading and seriously grossing you out.
rabbit said:but a fresh juicy uncooked tomato............YUCK!!! Especially those little ones that burst in your mouth those are the worst!
lostmind said:I also need to find a calcium supplement soon, last year I had a lot of blossom end rot and black spots and I hear that's due to calcium deficiency.
rainbowberry said:Would calcium tablets work the same?