Growing Viable Seeds

Peppers are inbreeding plants, and with help from insects they easily cross-pollinate. A New Mexico State University study found a cross-pollination rate of up to 80 percent in some populations. To ensure a harvest of seeds that are true to type, allow at least 500 feet between different pepper types such as banana, jalapeno or bell. Also, grow plants from heirloom or open-pollinated seeds. Peppers grown from hybrid seeds are missing genetic material needed to produce a new plant that matches the parent. Hybrid seeds typically include “F1” in their names.

Selecting Pepper Seeds

Pick seeds from completely mature fruit -- peppers with a lemony yellow color that display no trace of green. Immature fruit contains under-ripe seeds incapable of reproducing. Depending on the cultivar and weather conditions, these peppers ripen in about 70 days. Select a pepper from your healthiest-looking plant with large, well-shaped fruit, avoiding any that appear diseased. Using a kitchen knife, carefully cut the pepper in half, removing the seed cluster. Placing the cluster on a hard surface, gently scrape the seeds from the stems. Sprinkle the seeds in a bowl of water, discarding the immature seeds that float to the top and collecting the viable seeds that sink to the bottom. Spread the seeds on a sheet of newspaper, setting them to dry out of direct sunlight. The seeds are ready for storage when they snap in half.

Storing Seeds

Tuck your dried seeds into a paper envelope or a paper packet before putting them in a moisture-resistant container. Good container choices include sealable plastic bags, used film canisters and glass jars with lids. To absorb any excess moisture, “Organic Gardening” suggests making your own “silica”-type packet. Start with four layers of facial tissue, and add 2 heaping tablespoons of powdered milk. Wrapping the packet tightly, and tuck it into your seed storage container. It needs replacing every six months. Store your seeds in a cool, dark area such as a refrigerator for up to three years.

Cautionary Note

The same substance that gives peppers their delightful hot bite -- capsaicin -- irritates your skin. Concentrated in the fruit’s interior walls, capsaicin oil easily bonds to your skin on contact. As you cut open the peppers and clean the seed clusters, wear rubber gloves and protective eye wear. Transferred from your hands to your eyes, the oil can be painful and difficult to remove. If you get the oil on your skin, rubbing the area with olive oil or diluted vinegar can help.