How to Cure Squash Seeds
- 1). Choose a squash from which to save seeds---it should have been removed from the stem and cured in the field for at least two weeks prior to harvesting seeds. Pick the healthiest and ripest mature specimen so seeds will be fully formed and of good quality.
- 2). Use a sharp knife to cut t5he squash open lengthwise and scoop out the seeds into a bowl. Separate pulp and place the seeds in a jar with some of the gel-like substance surrounding them. Add water; shake twice each day until seeds settle to bottom and the mixture begins to ferment (from three to seven days).
- 3). Use a sieve or small colander to drain fermented liquid and rinse seeds in cool water until clean.
- 4). Pat the seeds dry and allow to continue drying on an absorbent pad---paper towels or clean dishtowel---at room temperature until the seeds are dry enough to crack when bent. If they only bend, they are not cured enough to store. This may take several days in humid weather.
- 5). Store squash seeds in a glass container in a cool place away from light after they are fully cured. Throw in an oxygen absorber packet, if available, to keep humidity at bay. According to DoItYourself, "Squash seeds, when properly dried and stored, will retain their germination properties for up to five years."
- 6). Label the jar or package with variety name and date collected to ensure you are using fresh seed when planting time rolls around.
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