Seed Savers Handbook Bulk Buy

Seed Savers’ Handbook (BULK ORDER $16-$19/copy)

$95.00$640.00

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BULK ORDER AND SAVE The Seed Savers’ Handbook is a complete reference for growing, preparing and conserving 117 traditional varieties of food plants. Written especially for Australian and New Zealand conditions in 1993 by Michel and Jude Fanton, founders of The Seed Savers’ Network. 30,000 of the original edition sold with another 30,000 copies of translations and adaptations sold around the world.

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The book begins with eight chapters on the issues around seeds globally and the practicalities of saving your own seeds. Three quarters of the book is on 117 food plants, mostly vegetables, with the remainder culinary flowers, herbs and spices. Each plant has a description, its wild origins, how to cultivate it, save its seeds or otherwise propagate it, storage of the seed and its medicinal and culinary uses.  Permaculture, biodiversity, organics and companion planting are the principles that underlie the contents of this book. This has been a reliable reference book not just on propagating and breeding your own vegetables, but also for how to grow and use both common (corn, tomatoes, beans, cabbages, etc.,) and unusual vegetables, such as tumeric, peanuts and several species of gourds. Included are many Asian and South American vegetables, herbs and spices. 30,000 of the original Australian edition have been sold with another 30,000 copies of translations and adaptations sold around the world. TRANSLATION ON THIS SITE: There is also a Macedonian/Bulgarian version online. With the Japanese and Italian coming soon.  

PART ONE – THE ISSUE

The Seed Savers’Network

  • Why Collect
  • Beginnings
  • Seed Savers at Work

Background to Biodiversity

  • Seed Homelands
  • Life in a Freezer
  • Green Non-revolution
  • Anyone for Hybrids?
  • Designer Genes

PART TWO – THE PRACTICALITIES

What Seeds to Save

  • A Variety of Sources
  • Plants Move
  • Seeds Adapt
  • Regional Cooking

Purity and Production

  • Pollination
  • Keeping them Pure
  • Annual, Biennial, Perennial

Selecting and Collecting

  • Criteria for Selection
  • How Many to Select
  • When to Collect

After the Seed Harvest

  • Cleaning
  • Drying
  • Diseases
  • Storing
  • Germination

Tests Planting and Planning

  • Seed Starting
  • Rules of Thumb for Planting
  • Planning a Seed Garden
  • Principles of Practical Permaculture

A Special Family – Cucurbits

  • Characteristics
  • Hand Pollination
  • Planting the Seeds

 

PART THREE – THE PLANTS

How to save seeds or propagate by cuttings, tubers or roots, on the following 117 vegetables, culinary herbs and flowers. Also notes on cultivation, usage, origins and the meaning of the botanical name of each plant. Traditional varieties are described so that you can look out for them.

Amaranth

Artichoke

Asparagus

Basella

Basil

Bean

Beetroot

Bitter Gourd

Borage

Broad Bean

Brussel Sprouts

Cabbage

Calendula

Cape Gooseberry

Capsicum & Chilli

Cardoon

Carrot

Cassava

Cauliflower

Celeriac

Celery

Celtuce

Chervil

Chicory

Chilacayote

Chinese Cabbage

Chives

Choko

Collard

Coriander

Corn

Corn Salad

Cowpea

Cucumber

Dandelion

Dill

Eggplant

Endive
Eschallot

Fennel

Garland Chrysanthemum

Garlic

Garlic Chives

Gourd

Gramma

Guada Bean

Hibiscus Spinach

Hyacinth Bean

Jerusalem Artichoke

Kale

Kohlrabi

Korilla

Leek

Lettuce

Lima Bean

Luffa

Marigold

Marjoram

Mint

Mitsuba

Mizuna

Mustard

Mustard Greens

Nasturtium

New Zealand Spinach

Oca

Okra

Onion

Oregano

Oriental Cooking Melon

Pansy & Violet

Parsley

Parsnip

Pea

Peanut

Peruvian Parsnip
Poppy

Potato

Pumpkin

Queensland Arrowroot

Radish

Rhubarb

Rocket

Rockmelon

Rosella

Rosemary

Runner Bean

Sage

Salad Burnet

Salsify

Silver Beet

Snake Bean

Sorrel

Soya Bean

Spinach

Spring Onion

Squash

Sunflower

Sweet Potato

Taro

Tarragon

Thyme

Tomato

Tree Onion

Tumeric

Turnip

Water Chestnut

Water Spinach

Watercress

Watermelon

Wax Gourd

Winged Bean

Yam

Yam Bean