What's up epic gardeners? It's Kevin and again we are back with Bridget Romstead of San Diego Seed Company.

Now you might be wondering, man, when are we going to get to the practical elements of saving seed?

Well, today's episode talks about the basic process of saving your own

seed, maybe some mistakes that you might be making, or some things you're not

thinking about, because a lot of these plants that we are trying to save seeds of,

we explicitly don't want them to go to seed if we're growing them just for vegetables.

So lettuce, Arugla, spinach, all of these plants, it's a bad sign when they go to seed because that means that their

flavor starts to get a bit tainted, maybe a little bit too bitter, and they're nearing the

end of their life. And for us, as a home chef, as a gardener, we want the most beautiful, delicious vegetation we can get.

We don't really care about the seeds.

But if you're thinking about it from a seed saving perspective, then that is all that matters. So let's go ahead and get into it.

I thought maybe we could talk slightly about just maybe the basic process of

saving seed and obviously it'll depend on what you're growing but maybe if there's a general framework

you kind of think about it through?

Yeah so when I when I give a lot of seed-saving classes and lectures and seminars and whatnot

and whenever I give the classes I always tell people like rule number one is to

have fun and to not get overwhelmed with all the details because seed production and seed saving can be extremely complicated.

But it shouldn't be for doing it in your backyard garden.

People have saved seeds forever as a way of lessening

their dependence on outside sources for their farm.

They also do it so that they can save varieties

that are acclimated to their farm conditions.

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