HOW TO CHECK UP THE GERMINATION OF SEEDS (of tomato, dill :)

            Before check of seed germination it is necessary to lower for some minutes in a table salt solution (40-50g on 1liter of water) and to stir slowly. Large-scale seeds thus settle on a bottom, and all puny, not quite ripe - emerge. The emerged seeds are deleted, and the seeds which have settled on a bottom, two-three times are washed out with clean water.

            Seeds are checked up on germination before sowing. For this purpose the bottom of a flat dish or a plate is covered with a wet rare cloth (gauze or pure burlap), seeds (small – up to 100 pieces, middle size - 50 pieces, large - 25 pieces) is put on it and is covered with the hanging down ends of the cloth, and above - with plate or glass. Seeds should be constantly damp. The plate (dish) is put in a warm place with temperature 22-27°C,

Seeds of the first class should have germination not below the following:

- Cabbage green-head - 90% (in 10 days of sprouting),

- Radish - 85% (in 7 days),

- Cucumber ~ 90% (in 7 days),

- Pumpkin - 95%,

- Tomato - 85% (in 10 days),

- Beet - 80% (in 8 days),

- Onion - 80% (in 12 days),

- Carrot - 70% (in 10 days),

- Parsley - 70%,

- Dill - 60% (in 14 days).

In normal conditions germination of seeds:

- Carrot, parsley, an eggplant, an onions and dill preserve two-three years;

- Cabbage, a beet, a radish, salad - three-four years;

- A cucumber, a vegetable marrow, a tomato - five-seven years.

To get a big crop of cabbage, radish, carrot, parsley, dill, a beet and onions, it is better to sow fresh seeds. And pumpkins, cucumber - the seeds should be stored within two-three years, depending on sort.