How to Test the Germination Rate of Your Old Seeds – Courtesy of You Grow Girl

This is an excellent article on testing the germination rate of seeds. If you are like me, I am always saving seeds I buy, seeds I collect from my garden, seeds I save from other folk’s plants… Sometimes I feel the need to test the germination rate of seeds I buy from commercial seed houses! Occasionally I get no or little germination on a seed packet.

How to Test the Germination Rate of Your Old Seeds

I love to buy, collect, save, and trade seed, but I have to admit that I do not go about it in a particularly organized fashion. While I am careful about where and how I store my seeds and I do have my own “it’s all in my head” system, it doesn’t exactly compare to some of the personal seed banks I have seen. I do not have Excel charts or lists of any kind that track what I have and when I got it. If I’m being honest, I often don’t realize I am out of a particular something or other unless I bother to check ahead of time. However, most years that moment doesn’t come until I am in the act of sowing. Whoops, guess I won’t be growing that this year.  For this reason, it’s not uncommon for me to find packets in my stash that are older than I can remember. Most store-bought seeds have a “packed for” date on them, but I receive a lot of seed in trade, and some of those traders are even less organized than me. The seed of some plants last no more than a year or so. If I find an unmarked, rogue packet of onions or leeks I can be nearly certain that they are junk. Tomatoes seem to last forever, so if I find a packet of unknown origin that I’d like to grow, it’s worth spending the time to test its germination rate.A germination test determines the viability of the seed — how many in a packet will reliably germinate. This is important because the window of opportunity to get some crops sown and growing can be short. I’ve lost the chance to grow a specific variety some years because I sowed and then waited on seed that wouldn’t grow.Germination rate can also provide a gauge of a seed’s vigor. I explain what this is below.

How to Test for Germination Rate
There are lots of ways to go about this. Some people use paper towels. I use coffee filters because I find it easier to see the germinated seeds and their roots should I opt to plant those that have germinated. Fragile roots and leaves tend to disappear in the pile of paper towels.

What You Need:
Coffee filters
Plastic baggies
10 Seeds (per test)
Permanent marker

Cut or tear the coffee filter along the bottom and one side seam. Lightly moisten with water so that it is moist, but not sopping wet. I sometimes use a spray bottle but you can also just dip it into a bowl of water and squeeze it out.

Open the filter up flat and lay out 10 seeds on one half. You do not have to do 10 seeds at a time, but it makes figuring out the germination rate a heck of a lot easier. Spread the seeds out so that they aren’t touching. I do this so that there is less chance that their roots will become entangled should I decide to plant them up.

Fold the half of the coffee filter that does not have seeds over onto the side that does.

Fold the bottom half up.

Place the moist and folded coffee filter inside a baggie and seal. Write the variety name and the date you started the test on the outside of the baggie. I write this onto sticker labels so I can reuse the baggies in further testing.

Place the sealed and labelled baggies in a warm place and check on them every few days to see whether germination has occurred. Some seeds may require more time. Some may also require light in order to germinate, or more heat.

Tip: The majority of the seeds I test do well in a kitchen or utility drawer that is used often. Otherwise I have a tendency to forget about them! I also put a sticky note on the front of the drawer as an added reminder to keep checking the seeds! Hot peppers tend to need more heat, so I keep them on top of a reliably warm (but not hot) appliance.

The rate is determined by the number of seeds out of 10 that have germinated. For example, 6 out of 10 seeds = 60% 3 out of 10 = 30% and so on.

You can go ahead and plant any seedling that have germinated into soil just as you would a seed. Don’t bother trying to remove the seedling from the paper — you risk damaging delicate roots. Instead, tear the paper around the plant. (Note: If your seedlings have browned roots like mine do in the above photo then I would not suggest planting them up. I left those too long and the roots were starting to rot.)

Loss of Vigor: Seeds that fall below 70% germination tend to suffer from a loss of vigor that will increase with each passing year. What this means is that even though many of them will still germinate, the seedlings that develop may not be healthy or develop into strong, vital plants. If the percentage isn’t too low you may decide to take a chance and see how the seedlings develop. It should be easy enough to determine which are suffering. However, if you’re planning to save seed from this plant for future crops then you may want to replace the seed now. Unhealthy plants beget unhealthy plants and since you’re going to the effort, it is worth it to start out with the best of the best.

Please note that some varieties suffer from a poor germination rate even when new and healthy, so it’s important to know your plant/variety.

Tip: I keep all of my seed testing equipment (including the used baggies) together with my seed saving equipment in one of the dollar store containers that I use for organizing seed. That way I have it on hand whenever I need it.

Source: How to Test the Germination Rate of Your Old Seeds – You Grow Girl


Behind the Scenes: Planting Peppers Seeds,, Petunias, Lobelia, Alyssum, Pansies and Million Bells


Here you are looking about 1000 or so peppers seeds.


Here I am planting pepper seeds and some flowers. I planted 50 different varieties of peppers, superhots, sweet bell, non sweet bells, hot and medium hot peppers. I was scared to death to touch the seeds from the superhots so I used tweezers to place them in the seedling pots. My luck, I would have touched them and then my eye, not thinking! Ouch! This was on January 15. They have almost all come up now. We have a ton of baby jalapenos. For all of my seeds I use a sterile seed starting mix and clean single pots. Damping off is an ugly thing!


This is how my pelletized petunia seed came. It is put into a gel cap, and looks sort of like Contact cold medicine. Depending on variety, there are 5 to 10 seeds. I love working with it in this form, much easier to not over sow. In it’s “wild” form, it is like brown dust. You might think you used 25 seed but in reality, you just dispensed 349 seeds!


Such tiny little seeds.


Petunia and Million Bells seeds don’t like to be covered. They need light to germinate. Peppers on the other hand need a thin scattering of seed starting mix over them. Always read your seed packet to see what the light requirements are for germination.


Million Bells is another one that I like to work with pelletized. They are coated with a clay like substance. the seed lays on top (press into the seed starting mix) and wet with water. This softens the clay coat and they are able to germinate. I use tweezers to distribute as evenly as I can so they can grow after germinating and not crowd each other. They take a long time to obtain a size that I like transplanting. I have found there is no point in rushing them.


Shishito Peppers – The Gourmet Pepper From Japan

shishito-hot-pepperPepper Profiles: Shishito

This gourmet pepper is an exotic delicacy iconic to Izakaya (Japanese tapas/appetizers).The Shishito Pepper is delicious and couldn’t be easier to prepare.

Native to Japan, the slender, green peppers grow 3”- 4” long, have delicate skin and a slightly pleated surface. Most of them have a hist of grassy and peppery flavor, with a faint note of citrus. However, some (approximately one in ten) have a real bite! It’s almost like playing roulette. They mature to a fiery red.


The plants have a  spreading habit and produce prolifically.

To highlight their bright flavors, simply heat oil  in a heavy skillet over medium-high heat, and cook the peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with a bit of sea salt—they are ready to enjoy! They are also wonderful grilled, deep fried or tossed on top of pizzas and salads.


Recipe: Shishito Peppers

 Courtesy of Author: Julie du Pont
Recipe type: Starter
Prep time:  2 mins
Cook time:  5 mins
Total time:  7 mins
Serves: 6
Sauteed Shishito Peppers guaranteed to get your party started!
  • 4 cups Shishito Peppers
  • 2 tbsp salted butter
  • 2 tbsp good soy sauce
  • Large Sea Salt Flakes
  1. Slit the side of each pepper. I like to leave the little stem on the pepper because it allows guests to grab easily, but you can also remove the stems if that is your preference.
  2. Heat a large wok or frying pan on high heat until it is very hot. Add butter. Once butter is sizzling and almost to the point where it browns, add the peppers and toss with a wooden spoon for about 4 minutes until they begin to blister. Add soy sauce and stir with wooden spoon for about a minute until the butter and soy sauce create a glaze over the peppers. Remove from pan and dust with large flaked sea salt. Serve immediately and take your chances that you don’t get one of the spicy ones!