Miles Flansburg wrote:I wonder about this everytime I am in the spice isle.
Things like :
mustard seed, cumin seed, dill seed, fennel seed, anise seed, etc etc.
Dan Boone wrote:Leila I see we are alike in one way -- I've added a whole new heuristic to my grocery shopping, especially if I am in a new or unfamiliar store. Every item I see now includes (after or sometimes before the "is this something I can, should, or would like to eat?" question) also gets the "is this an item that might contain viable seeds or live roots that I could hope to plant?" inspection.
I haven't had any luck with cherry seeds either, and the internet says they are hard. I got some to sprout in my fridge when I left them too long stratifying, but they didn't grow at all when potted, possibly because they had sat too long first or possibly because of my general brown thumb where delicate seedlings are concerned.
I have wondered about blueberries and kiwis, although I think I need cultivars diverse from the ones in the common chain of food commerce to produce fruit here.
I can't do citrus here at all but I recognize your "I'd rather not buy the seedless ones" impulse from my relationship with grapes. I have been eating one variety of seeded table grapes (it's a red globe) and saving seeds to experiment with, even though (as with apples) all the supposed experts advise against it. But my limited budget only stretched to three grape starts this spring and none of them thrived (well, one of them did until it got eaten by something.) So, as with so many things I'm doing, I resort to the genetic material I can get my hands on.
The nuts I have experimented with were raw almonds (in and out of their shells) and filberts (in shell). So far, no germination, but I haven't approached it scientifically or in large volume. Planning to do some bigger-scale germination tests later this winter.