Marianne Martinez
Patty pan squash is a variety of summer squash that is derived from the Cucurbita pepo species. Saving patty pan squash seeds can be challenging due to the potential for cross-pollination with other squash varieties, resulting in hybrid seeds. To save patty pan squash seeds, it is recommended to grow only one squash variety to prevent cross-pollination. Additionally, it is important to select seeds from healthy, mature fruits at the end of the growing season. The seeds can then be separated from the pulp, fermented to kill viruses, and dried for long-term storage. Proper labelling and storage in a cool, dry area are also essential steps to ensure seed viability for future planting.
| Characteristics | Values |
|---|---|
| Species | Cucurbita pepo |
| Family | Cucurbitaceae |
| Isolation Distance | 1/2 mile or greater |
| Expected Seed Life | 3-6 years |
| Seed Saving Process | 1. Harvest seeds from a fully mature fruit at the end of the growing season. 2. Separate the seeds from the pulp. 3. Soak seeds in water for 2-4 days to kill viruses and separate good seeds from bad. 4. Dry seeds completely. 5. Store seeds in a glass jar or envelope in the freezer for two days, then transfer to a cool, dry area. |
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What You'll Learn
Patty pan is a yellow squash variety
To save patty pan squash seeds, start by selecting a fully mature fruit with desirable traits. Harvest the seeds towards the end of the growing season when they are ripe and have changed colour from white to cream or light brown. Cut open the squash and scoop out the seeds into a bowl. Remove most of the pulp from the seeds using your fingers.
Fill the bowl with water and let the seeds settle for a few minutes. The healthy, viable seeds will sink to the bottom while the dead seeds and pulp will float to the surface. Remove the dead seeds and pulp using a slotted spoon, then place the good seeds on a paper towel to dry. It is important to remove as much moisture as possible, as the seeds should be completely dry before storage to prevent mildew.
Once the seeds are dry, they can be stored in a glass jar or envelope. Label the container with the variety of squash and the date. To ensure the seeds are free of any residual pests, place the container in the freezer for two days before storing it in a cool, dry area, such as the refrigerator. Seed viability decreases over time, so it is recommended to use the seeds within three years.
To prevent cross-pollination with other squash varieties, it is best to limit yourself to growing only one variety in your garden. Patty pan squash flowers have large, easily recognisable male and female flowers, making hand-pollination a viable option. Alternatively, create a gap between each plant's flowering period to reduce the chances of cross-pollination.
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How to harvest seeds from a patty pan squash
Patty pan squash is derived from the Cucurbita pepo species, which includes zucchini, pumpkin, and vegetable spaghetti. These varieties will readily cross-pollinate, so it's best to limit yourself to growing only one type in your garden if you want to harvest pure seeds.
To harvest seeds from a patty pan squash, start by selecting a fully mature fruit with a hard rind and desirable traits. Harvest the squash towards the end of the growing season when the seeds are ripe, which is indicated by a colour change from white to cream or light brown.
Since squash is a fleshy fruit, you will need to separate the seeds from the pulp. Cut open the squash and scoop out the seeds into a bowl. Use your fingers to remove as much of the pulp from the seeds as possible.
Next, fill the bowl with water and let the seeds settle for a few minutes. The healthy seeds will sink to the bottom, while the dead seeds and remaining pulp will float. Remove the dead seeds and pulp with a slotted spoon, then place the good seeds on a paper towel to dry.
Once most of the moisture is off, the seeds should be creamy white and ready for further drying. Spread the seeds in a single layer on a baking sheet and place them in the oven with only the light on. The ambient heat will dry out the seeds in about 36 to 48 hours. Alternatively, you can use a food dehydrator.
Once the seeds are completely dry, they can be stored in a glass jar or envelope. Label the container with the variety of squash and the date, then place it in the freezer for two days to kill any residual pests. Finally, store the seeds in a cool, dry area, such as the refrigerator. Properly stored seeds can last up to three years, but their viability decreases over time.
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Ferment seeds to kill viruses and separate good seeds
Fermenting seeds is an important step in the process of saving squash seeds. It helps to kill off any viruses and also serves to separate good seeds from bad. Here is a step-by-step guide to fermenting seeds to kill viruses and separate good seeds:
Firstly, you need to harvest the seeds from a fully mature squash. When the seeds are ripe, they will generally change colour from white to cream or light brown, eventually darkening to a dark brown. Cut open the squash and scoop out the seed mass, taking care to separate the seeds from the pulp.
Next, place the seeds in a bucket or jar with a small amount of water. You only need enough water to cover the seeds. Allow the seeds to ferment for two to four days. During this time, the fermentation process will kill any viruses and the good seeds will sink to the bottom of the mix, while the bad seeds and pulp will float.
After the fermentation period, simply pour off and discard the floating seeds and pulp. The good seeds will now need to be dried for long-term storage. Spread the seeds on a screen or paper towel and allow them to dry completely. This step is crucial as any remaining moisture can cause mildew.
Once the seeds are absolutely dry, they can be stored in a glass jar or envelope. Label the container with the variety of squash and the date. Finally, place the container in the freezer for two days to kill any remaining pests, and then store it in a cool, dry area such as the refrigerator.
By following these steps, you can effectively kill viruses and separate good seeds through the fermentation process, ensuring that you have a healthy supply of squash seeds for future planting.
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Dry seeds completely to avoid mildew
Patty pan squash seeds, like other squash seeds, need to be dried completely to avoid mildew. After the fermentation period, pour off the bad seeds and pulp, and spread the good seeds on a screen or paper towel to dry. The seeds should be allowed to dry completely, otherwise, they will mildew.
There are a few ways to dry the seeds. One way is to use the ambient heat from an oven light. Spread the seeds in a single layer on a baking sheet, preferably lined with parchment paper to prevent sticking. Place the baking sheet in the oven, close the door, and turn on the oven light. Do not turn on the oven. The heat from the light will dry out the seeds in about 36 to 48 hours. Alternatively, a food dehydrator can be used. Spread the seeds out in a single layer on the dehydrator tray.
Once the seeds are fully dried, they will be harder, more brittle, and slightly shrunk. At this stage, they can be stored in an envelope and placed in a jar in the refrigerator. It is important to label the envelope with the variety of squash and the date. To further ensure the seeds are free of moisture, place a tablespoon of dry rice at the bottom of the jar to absorb any residual moisture.
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Store seeds in a cool, dry area
Once your seeds are completely dry, it's time to store them. Place them in a glass jar or envelope. Clearly label the container with the variety of squash and the date. If you're using an envelope, you can then place this inside a jar. It's a good idea to put a tablespoon of dry rice at the bottom of the jar to absorb any moisture.
Now, you need to find the right place to store your seeds. The ideal location is cool and dry, and the refrigerator is perfect for this. The seeds should be used within three years, as their viability decreases over time.
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Frequently asked questions
Patty pan squash seeds are ready to be saved when the fruit is fully mature, towards the end of the growing season. The seeds will change colour from white to cream or light brown, and eventually, dark brown.
Cut open the squash and scoop out the seeds into a bowl. Remove the pulp from the seeds using your fingers.
After removing the pulp, fill the bowl with water and let the seeds settle. The good seeds will sink to the bottom, and the bad seeds and pulp will float. Pour off the bad seeds and pulp, and spread the good seeds on a paper towel to dry. Once completely dry, store them in a labelled glass jar or envelope in the freezer for two days to kill any residual pests. Finally, store the container in a cool, dry area.
