To save kabocha squash seeds, start by washing the seeds to remove any flesh and strings. This can be done by placing the seeds in a colander and running water over them while gently rubbing them with your fingers. Make sure to remove any remaining flesh or strings, as these can cause the seeds to rot or mold during storage.
After washing, it’s important to cure the seeds before storing them. Curing helps to remove any excess moisture from the seeds, which can also lead to rotting or molding. To cure the seeds, lay them out in a single layer on a paper towel or a clean, dry surface. Allow them to air dry for 3 to 7 days, or until they are thoroughly dried. Make sure to place them in a location that is dry and out of direct sunlight during this time.
Once the kabocha squash seeds are completely dried, it’s time to store them for future use. I recommend using envelopes or small paper bags for storage, as they allow for air circulation and help prevent moisture buildup. Place the dried seeds in an envelope or bag, and label it with the variety and date of harvest. This will make it easier to keep track of your seeds and ensure you use the oldest ones first.
When storing the seeds, it’s important to choose a cool, dry place. Moisture and heat can greatly reduce the viability of the seeds over time. A pantry or a drawer in a cool room are good options for storage. Avoid storing the seeds in a refrigerator or freezer, as the fluctuating temperatures can also damage the seeds.
Remember to check on your stored seeds periodically to ensure they are still in good condition. If you notice any signs of mold, rot, or insect damage, it’s best to discard those seeds and rely on the remaining viable ones.
Saving kabocha squash seeds can be a rewarding process, as it allows you to preserve the characteristics of your favorite varieties and grow them in future seasons. By following these steps and providing the proper care during storage, you can ensure the longevity and viability of your kabocha squash seeds. Happy gardening!
