Saving Tomato Seeds for Human and Environmental Health
By Tabitha Lederer, Senior, Environmental Studies, Farm Food Security Intern
As the fall season draws to a close, we have been harvesting many of the final crops at the farm. After the harvest is finished, the leftover plants get pulled out and composted to clear the beds completely and prepare them for cover cropping over the winter. A few weeks ago, I worked with a group of volunteers removing tomato plants whose final fruits had been gleaned a few days earlier. In order to preserve soil health and disturb the soil as little as possible, we cut the plants just above the ground. Leaving the roots behind allows them to decompose and enrich the soil. This process made me think back to the spring when I had helped transplant those same tomato plants into their plots when they were much smaller. Being able to participate in the beginning and the end of the life cycle of those tomato plants made me reflect on the role of those tomatoes across generations.
Tomatoes are a staple crop in many farms. They belong to the nightshade (Solanaceae) family, which is characterized by flowering plants, taproot systems, and herbaceous stems. In tomato plants, the stems are covered in hair-like structures called trichomes, which help the plants respond to environmental stress or protect them from extreme heat.
Tomatoes are an important staple crop for promoting food security. Millions of tons of tomatoes are produced annually across the world, and their nutritional benefits and high yields can nourish large populations. They are considered functional foods due to compounds they contain that provide health benefits beyond their immediate nutritional value. For example, tomatoes contain lycopene, which is an antioxidant that helps strengthen the immune system and lowers the risk of heart disease. When it comes to food security, it is important to consider how food can provide long-term, rather than simply short-term, health benefits.
Tomatoes are a popular plant grown by home gardeners. They are versatile and relatively easy plants to cultivate and can be space-efficient, often grown in pots or small garden beds. On a larger scale, like at the UW Farm, tomato plants are started in individual pots and then are transplanted, where they grow much larger on trellises throughout the summer. In the Pacific Northwest, tomato plants can be affected by many common pests, such as tomato hornworms, flea beetles, and Western flower thrips. Basil plants contain compounds that naturally repel these pests, so basil was grown at the farm as a companion plant between the tomatoes.
As the tomato growing season comes to an end, people may want to save the seeds from this year’s crop to plant the same varieties next season. Seeds can only be saved from heirloom varieties. According to Seed Savers Exchange, an heirloom plant is defined as “an open-pollinated cultivar that has been grown and shared from generation to generation within a family or community.” Tomato seeds are best saved through the process of fermentation. Follow the steps below to save your own tomato seeds:
1. Choose seeds from the best tomatoes to pass the optimal seeds on to the next crop. Use tomatoes that are fully ripe, and make sure to save seeds from multiple tomatoes to promote genetic diversity.
2. Scoop out the seeds from inside the tomato and put them in a small container filled about halfway with water.
3. After letting it rest for a few days, carefully remove any floating organic matter, and pour out the water.
4. Rinse and repeat until the seeds are completely free of pulp.
5. Drain and dry the seeds on a paper plate (this works best, preventing the seeds from sticking together).
6. Once the seeds are completely dry, they can be stored in an airtight container for up to 10 years.
Tomato seeds can also be dried out without fermentation, but their viability will be reduced to 2-3 years.
2 cups spinach, or any hearty green of your choosing (kale, swiss chard, collard greens, etc.)
1 1/2 lb butternut squash, or other winter squash
1 teaspoon olive oil
4 strips of bacon, can be substituted for seasoned tofu or other vegan alternatives
1 large onion
1/4 cup raisins, or other dried fruit
1/4 cup pecans, or other nuts (walnuts or cashews recommended)
Dressing:
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar, could substitute with red wine vinegar
1 teaspoon dijon mustard
1 clove garlic
1 pinch of salt and pepper
Steps:
Place the wheat berries in a small pot and cover them with several inches of water. Bring to a boil. Then reduce the heat to low and cook, covered, for 30-40 minutes, or until the wheat berries are soft. Drain, add the spinach to the pot, and set it aside. (The heat from the wheat berries will soften the spinach.)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the squash into small, bite-sized pieces. Toss the pieces with olive oil and bake for 20-25 minutes, or until they are soft.
Add the bacon to a frying pan over medium heat and cook until it is almost crispy, about 10 minutes. If there is more than 2 tablespoons of oil in the pan, drain some out. Add the onion to the pan with the bacon and cook until it is very soft, about 10 minutes.
Make the dressing by whisking the dressing ingredients in a small bowl.
Pour the wheat berries and spinach into a large bowl. Add the roasted butternut squash, caramelized onions and bacon, raisins, pecans, and dressing and mix well. Season to taste with sea salt and pepper. Serve warm or at room temperature.
The UW Farm donates regularly to the UW Food Pantry. During peak season we also donate to nearby food banks. The links below are resources to help you or someone you know with food access.
Every year, we have the capacity to grow more food and increase our educational and research program at the UW, but not without your support. Every contribution goes to work immediately, helping us better serve students. Your support can sustain our momentum and help seed new opportunities for student internships, academic work, and future growth. Please consider making a gift to the Farm online
The Weekly Dirt is produced once a week by the University of Washington Farm, a program of the UW Botanic Gardens, School of Environmental and Forest Sciences, College of the Environment. It is published nearly year-round for educational purposes and the majority of the content is written or contributed by students and farm staff.
This issue's contributors:
Managing Editor: Althea Ericksen, UW Farm Intern, Communications Coordinator
Around the Farm: Tabitha Lederer, Senior, Environmental Studies, Food Security Intern Contributing Editors: Perry Acworth, Farm Manager; Siffre Tooth, UW Farm Food Security Lead '23-24 Photo Credits: Siffre Tooth. Other photos retrieved from the internet and noted in sections
A few weeks ago, I worked with a group of volunteers removing tomato plants whose final fruits had been gleaned a few days earlier. In order to preserve soil health and disturb the soil as little as possible, we cut the plants just above the ground. Leaving the roots behind allows them to decompose and enrich the soil. This process made me think back to the spring when I had helped transplant those same tomato plants into their plots when they were much smaller. Being able to participate in the beginning and the end of the life cycle of those tomato plants made me reflect on the role of those tomatoes across generations. 
For example, tomatoes contain lycopene, which is an antioxidant that helps strengthen the immune system and lowers the risk of heart disease. When it comes to food security, it is important to consider how food can provide long-term, rather than simply short-term, health benefits.
plant the same varieties next season. Seeds can only be saved from heirloom varieties. According to Seed Savers Exchange, an heirloom plant is defined as “an open-pollinated cultivar that has been grown and shared from generation to generation within a family or community.” Tomato seeds are best saved through the process of fermentation. Follow the steps below to save your own tomato seeds: 
