Vegetable seed can often be stored for up to ten years if dried to less than eight percent (8%) moisture content. This can be done by drying seed at 100 ^o F (38 ^oC) for six hours. This temperature can often be obtained by spreading the seed out in direct sunlight; however, since sunlight is harsh and easly can exceed this temperature, drying in the shade on a hot day is the preferred method.

A microwave oven never should be used; however, a conventional oven may be used if the door remains open and the seed is not heated to more than 100 ^o F (38 ^oC).

The seed than can be packaged in moisture-proof containers and stored in a refrigerator or deep freezer. A moisture-proof container is one that could store seed safely while submerged in water.