leftover seed - how to store it?

[psuedofarmer]

i have 50 lbs of clover left over - was hoping to get another fields ready for the cover crop, but other projects got in the way.

i've heard conflicting suggestions on how to store this - some say just leave it in a dark/dry closet, others suggest putting it in a freezer to keep it dormant. this seed is certified organic .. VERY expensive, so i want to make sure the germination rates are as good next year as it was this year!

suggestions?

pf

 

[Gatorboy]

<font color="blue">( some say just leave it in a dark/dry closet, others suggest putting it in a freezer to keep it dormant. ) </font>

I know that tree seeds vary in what temperature to keep them at, but in general it is something in the 34-42 degree area. I would think clover would need to be in something similar. A dark, dry, cool area would be best -- a refrigerator would be nice, but I think I'd stay away from a freezer.

I've also heard to store seed where the [ Temperature (F) + Percent Relative Humidity ] is 100 or less.

 

[RalphVa]

Pack in an air-tight container and store in a cool, dark place. Basements and cellars are usually about 55 F and are pretty good except for the humidity. That's why you need to store in an air-tight container.

There's a correlation that I've seen that correlates temperature x humidity to storage time, but I couldn't easily lay my hands on it.

Actually, a refrigerator isn't bad, usually about 40 F. Want to usually keep seeds above freezing. Some spots in refrigerators will freeze things.

Ralph

 

[dknarnd]

What does a freezer do to seeds?

This year my mother gave me some beans to plant that an old relative used to grow. He passed away in 1970 and this quart jar of beans has been in mom's freezer since then. I planted 4 hills of 5 seeds each and I have 19 plants growing (actually 18 cause I stepped on one). They were planted 2 inches deep and were poking through the ground in 4 days.

 

[Farwell]

pf
My Dad stored all of our seed in the barn in an old wooden ice chest. It was dark, dry, and the ice box was well insulated. The barn had tons of hay in it so it didn't get too cold in the Michigan Winters. I think dark and dry are the main issues so a modern ice chest (the ones you take to the beach) kept in the house should be fine.

 

[Egon]

I've kept clover and other seed in the mesh bag it was purchased in and just left it in my trailer . No problems.

Many years ago on the farm both grain and seed were stored in just plain old graneries. Some would severl years old before it was used. Germination was alwas good.

Think all that is required is dry seed stored in a dry place so no mould can get started.

Egon /forums/images/graemlins/grin.gif

 

[Dargo]

I just seem to feed mine to the mice. /forums/images/graemlins/frown.gif If I can keep the rodents out of it, I've had seed stay just fine for years as long as it has been dry. Besides, I don't think you can kill clover. I've spent over 10 years spraying for clover in my yard twice a year and it keeps coming back. According to the Purdue / IU ag department, clover is basically a "viney weed" that generally thrives most anywhere. I'll go along with that. I don't know what kind of clover the farmer next over uses, but it not only stays put fine in his fields, but always manages to re-seed itself just fine in my yard.

 

[psuedofarmer]

thanks for the info everyone! i'll make sure i store it properly so i can use it next year.

cheers.
pf

 

[woodlot]

Pseudo - please educate me on organic seeds. What makes one seed organic vs. non-organic? Why is it desirable to raise clover from organic vs non-orgainc seeds? Who certifies it? Finally, what is the cost diffrence, double, triple, or more ???

 

[psuedofarmer]

<font color="blue">What makes one seed organic vs. non-organic? Why is it desirable to raise clover from organic vs non-orgainc seeds? Who certifies it? Finally, what is the cost diffrence, double, triple, or more ??? </font>

we're in the process of restoring a circa 1740 farm in new hampshire; after lots of market research, we decided that going organic was feasible. as a result of this decision, we need to apply for an 'organic certification.' this certification is provided by the USDA - but is administered at the state level (i'm no expert here - but i'm learning!). one of the many caveats for being 'organic' is that we MUST use certified organic seed - and also keep copious notes about everything.

the producer of the seed must adhere to very strict standards during the production process - there are a number of different certifying bodies (i'll check to see who certified this seed - and where it came from). it basically means that no chemicals can be applied to the fields where the seed is being produced. there are some general rules (it may be 2-3 yrs before a field can be certified 'organic' after coming out of normal chemical-based production).

the cost difference is HUGE. the red clover we used this year was nearly 5x the cost of conventional seed. memory rarely serves correctly, but i recall paying over $200/50 lbs (with shipping - which is insane as everyone knows when you ship weight these days).

i'll respond with more specific info (seed certifier and where it came from)..

i'm convinced that the market is moving toward 'organic.' it's expensive - but the cost may warrant it. here in new england, there is dire need for certified dairies - the demand is so great that some producers (stonyfield dairy for instance) are willing to help defray the costs, i may have more info on this in the near future.

pf