RE:Soaking iris seeds to leach out inhibitors

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Griff,

 

    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.

 

Elm