Saving Gete okosomin seeds is very simple, like any winter squash in which you plan to save the seeds the squash must be grown to full maturity, which is best determined by examining the stem of the fruit. A squash that is ready for harvest when the fruit’s stem changes from green to brown or yellow. Although mature, squash at this stage still contain large amounts of water and should be placed in a cool, dry location with good ventilation until completely dry.
I harvested the only two Gete okosomin squash I had and allowed them to sit in our cool garage. After a month I decided it was time to cut them open and access the number of seeds. I was pleasantly surprised! I did not expect to find any mature seeds in my small squash but there were about a hundred seeds that all look viable.
You may have read my post last week that my harvest was not what I expected. There were just too many gardening challenges this year, voles and chipmunks creating damage in the garden and a wide spread drought! Unfortunately my yield was only two squash, much less than I expected from three plants! Perhaps I’ll have better luck next year saving Gete okosomin seeds!
Unlike tomato and cucumber seeds, which require fermentation, the seeds of the Gete okosomin do not require fermentation. The seeds only need to be separated from the pulp and allowed to air dry.
Once the squash were cut open I removed the seeds and separated them from the pulp the best I could. The seeds were then paced on a paper towel and allowed to air dry. Once the seeds are dry I will store them in a jar. I have about 100 seeds to share. Not nearly enough to fill all the hundreds of requests I’ve had but I will be contacting the folks that requested seeds and work my way down the list until I run out of seeds!
To read more about my Gete okosomin harvest click HERE.
If you are interested in learning more about saving your own seeds I highly recommend the book Seed to Seed by Suzanne Ashworth.