Victory Seeds^™

Rare, Open-pollinated & Heirloom Garden Seeds

 "Preserving the future,
one seed at a time." ™

We are an early signor of the Safe Seed Pledge

All of our rare and heirloom seeds are open-pollinated, non-hybrid and chemically untreated. No chemicals, unstable hybrids or genetically engineered seeds!

For your sweet tooth, we offer nostalgic candies and chewing gums that are bound to bring back some memories. Click here to visit the Victory Old-time Candy Store.

Seed Storage and Its Affects on Quality, Viability, and Germination

Basic Seed Biology:

Under the proper conditions, after a flower is pollinated, seeds  develop.  Seeds consist of an embryo, some stored food material to nourish the embryo and young plant, and a covering or seed coat. Some seeds are tiny and contain very small amounts of stored food while others contain more than the embryo actually needs.

Seed Storage and Germination:

Seeds are living organisms that require specific storage conditions in order to remain capable of producing healthy, vigorous plants.  High quality seeds are essential to successful vegetable gardening.

While seeds begin losing their viability from harvest, with proper conditioning and storage, some may last years.  Many vegetable types will maintain germination rates of at least 50% for ten or more years.  For commercial vegetable production, the following list provides some guidance:

• 1 year - Sweet corn, onion, parsnip, okra, parsley

• 2 years - Beet, pepper, leek

• 3 years - Asparagus, bean, carrot, celery, lettuce, pea, spinach, tomato

• 4 years - Cabbage, cauliflower, Brussels sprouts, Swiss chard, kale, squash, pumpkin, radish, turnip, rutabaga

• 5 years - Cucumber, endive, muskmelon, watermelon

For home gardening purposes, the average germination rates published by MM. Vilmorin-Andrieux in his book called "The Vegetable Garden" (1885) are useful.  Click here to view.

When storing your seeds, be sure to keep them consistently cool and dry.  Temperature and moisture are the primary factors that cause seeds to lose their ability to germinate.

Excessive seed moisture increases its respiration rate, can contribute to the growth of micro-organisms, attract insect attack, and reduced viability.  Most commercial seeds are dried to less than 10% moisture soon after harvest and held in dry storage during packaging and distribution.

Like moisture, temperature has an influence on the seed's respiration rate.  As the temperature increases, so does the respiration rate.

For short-term storage (one year to eighteen months), storing seeds at 35 to 50 degrees Fahrenheit and an air relative humidity of 30 to 40% is desired.  The rule of thumb for good seed storage conditions is when degrees F + RH >= 100; the further you can go below 100, the better.

Aside from the conditions mentioned above, here are a few more guidelines:

1. Store in the coolest, driest location available to you avoiding temperatures over 70 degrees Fahrenheit.  These conditions are easily met by placing a small packet of desiccant (which maintains a dry environment) into a tightly sealed, airtight (not airless), glass container and placed in your refrigerator.

2. Make sure that the storage containers are moisture-proof.

3. Maintain a fairly constant temperature.

4. Prior to planting old seed and wasting valuable gardening time and space, perform a seed germination test.

Days Required for Vegetable Seedling Emergence at Various Soil Temperatures from Seed Planted 1/2 Inch Deep

Soil Temperature (degrees Fahrenheit)

More days are required with deeper seeding because of cooler temperatures and the greater distance of growth.

Table adapted from J. F. Harrington and P. A. Minges, Vegetable Seed Germination, California Agricultural Extension Leaflet (1954).