Seed saving

In agriculture and gardening, seed saving (sometimes known as brown bagging)^[1] is the practice of saving seeds or other reproductive material (e.g. tubers, scions, cuttings) from vegetables, grain, herbs, and flowers for use from year to year for annuals and nuts, tree fruits, and berries for perennials and trees.^[2] This is the traditional way farms and gardens were maintained for the last 12,000 years (see first agricultural revolution).

In recent decades, beginning in the latter part of the 20th century, there has been a major shift to purchasing seed annually from commercial seed suppliers. Most farmers regard seed saving as a risky practice. If farmers do not sanitize their seed, this can result in significant pest or disease damage when the saved seed is planted.^[3][4] Other reasons farmers generally do not save seed include inbreeding depression and certain plants not growing true to seed. Many commercial varieties exhibit high degrees of hybrid vigour, and will generally outperform any saved seed in a commercial context; as such vigour is the result of specific and careful genetic research and modification by humans, those desirable traits are almost always diminished in future generations. Additionally, many seeds are proprietary, making it illegal for buyers to save them after harvest for future planting.^[5][6]

Nonetheless a significant number of farmers (especially small holders) continue to save some seed, whether out of habit, personal interest, or commercial interest.^[7] Much grassroots seed-saving activity today in the developed world is the work of home gardeners. Saving seeds protects biodiversity and saves money for consumer gardeners.^[8]