I wrote a guest-post about seed-starting for UGA's Community Gardening blog that was posted last week, and I included two links near the end for some UGA publications about seed starting. Any beginners at seed-starting might want to check out those links, because the explanations (and illustrations!) they contain are more complete than I could fit into a blog post.
The usual garden vegetable seeds are fairly easy to germinate, partly because they are for annual plants; the seeds have simple needs for temperature, light, and water that are easy to fulfill by mimicking springtime indoors. Seeds for shrubs and other perennial plants often have additional requirements for aging, for cold-storage (mimicking winter!), and for having traveled through an animal's guts, and this winter I have been working with seeds for jujube bushes that are in this category of persnickety seeds.
|Bag with 4 jujube seeds in sphagnum, stapled to instructions.|
My friend Eddie brought me four jujube fruits last fall, and I have been following instructions I found online through SF Gate to prepare those seeds for spring. After eating the fruits (tasted like apples!), I soaked the seeds for about an hour, then scrubbed the remaining stuck-on fruit off the seeds. Then, I placed the seeds in a paper bag, in the dark, to dry and "finish ripening" for a couple of months. Then, I put the seeds in a ziploc bag with some damp sphagnum moss, and put that whole shebang into the fridge.
The plastic bag is stapled to the brown bag the seeds "ripened" in with a note that says the seeds can come out of the fridge anytime after February 10. That's this week! There are several more steps ahead to get those seeds ready to germinate, but I am hopeful that the process will work. Wish me luck?