hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
New Trillium species discovered

Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

RSS story archive

Re: RE:Soaking iris seeds to leach out inhibitors

  • Subject: Re: [iris-photos] RE:Soaking iris seeds to leach out inhibitors
  • From: "Riley Probst" rprobst02@earthlink.net
  • Date: Sat, 24 Sep 2005 15:46:26 -0500

Regarding soaking seeds, Ben Hager told me seeds did not need to be soaked but if I did to be sure and drain the water off 2-3 times a day.  If the water is discoloring and a odor has occurred, the cellular material of the seed is disintegrating.  He said that was not a thing to allow to happen.  Seeds needs regular fresh water to soak out the inhibitor.  Regular rinsing is equivalent to out doors with regular rain flushing the seeds.
Just a different thought but that is what I have done for a long time (years) and I always have good germination.
Shirley Trio
----- Original Message -----
Sent: Saturday, September 24, 2005 2:23 PM
Subject: [iris-photos] RE:Soaking iris seeds to leach out inhibitors

    I soak my seeds for 2-3 days before planting them.  About the 2nd day a sour smell arises.  I would describe it as a cross between an ammonia smell and the odor of yeast.  It's just a natural occurence, and it doesn't matter whether the seeds are from the aril iris family,
TBs, SDB, or whatever.  Swecondly, late in the 1st day of soaking or early on the second day, the water begins to turn a copper-brown.  I think rather than that being from the inhibitors it is just a natural process, like boiling onion skins, beets, black walnut husks, etc to obtain beautiful nature dyes that people use for dying wools.


Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index

 © 1995-2017 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement