One time use seeds
A lot of us buy seeds online or from various shops in the market. Most of those seeds are "One time use" seeds. If we sow the seeds we get from the produce that is harvested, they don't yield as well.
This is because these seeds are commercially made and the organizations which sell these seeds need regular business.
Indigenous Seeds
Our indigenous seeds that have been traditionally used are "not one time use" seeds. The fruits are kept for ripening and seeds from such ripe fruits can be used for sowing in the next season. The farmer does not need to buy them again. Also, the indigenous varieties are more sturdy and well adapted to the local environmental and climatic conditions.
Mr S A Dhuri of Mapusa has kept a Cumbharjua variety cucumber to ripen. Once totally ripe, the seeds will be dried and saved for the next season. He has also kept other varieties of cucumber seeds for drying. These are not the one time use seeds. These seeds have passed the test of time
We as a community need to protect and save these indigenous seeds at least of food products that we regularly consume like red amaranth (tambdi bhaji), radish (mulo), lady's finger (bhendi), chillies (mirsang), mash melon (chibud), lemons etc.
How many of you have such seeds ?
What methods you use to preserve them ?
Pic 1 : Cucumber kept for Ripening to harvest seeds for the next season
Pic 2: Seeds already harvested from a ripened cucumber kept for drying in the sun
