Sunday Food: Preparing Saved Seeds in the Greenhouse in Alaska
These are arugula, cilantro and dill seed, saved from plants grown inside and outside last year. The cilantro seeds represent the 18th or 19th generation of seeds, brought over from the greenhouse of our old house on the other side of Wasilla, when we moved to Neklason Lake in 1995. I’ll be planting them next week.
In the house, I’ve got three kinds of tomatoes and three kinds of lettuce coming up in starter planters already.
We’re having beautiful, sunny weather this week. Although it is barely getting above freezing here in the afternoons, in the greenhouse, it is getting up into the low 80s, which makes it a pleasure to work on 2012 gardening projects there.
I saved seeds last year from tomato, cucumber, zucchini, basil, arugula, cilantro, corn and dill plants.
Do you save seeds and plant them?
Of the seeds I’ve saved and planted the following year, it seems that three – cilantro, arugula and Stupice tomato, which I’ve generated now for years, have taken on their own “Alaska-ness” from being regenerated again and again. The Stupice, especially, tends to fruit earlier than Stupice plants I might buy at a nursery. And the Alaska-regenerated arugula seems to go from seed to edible greens in less than 25 days.
And the regenerated cilantro – It has been incredibly productive, long-standing, slow to bolt and delicious. I wrote about it for fdl Food Sunday last year.
Meanwhile, here’s what it looks like outside the 80-plus degree greenhouse.