Tricks to saving pepper seeds?
Are there any tricks to saving pepper seeds? The reason I ask is I saved some seeds from last September from many different mature fruits and it's been 14 days at 85F and they haven't germinated. In the same time store-bought parsley (10 days), oregano (4), tomatoes (3), marigolds (2) have germinated just fine. It was my first time saving pepper seeds and I noticed that sometimes the seeds would get black edges when they dried out and those seeds I trashed. I only kept the ones that stayed cream-colored and almost waxy. They were stored at room temperature in a paper envelope. They came from plants that were from a burpee seed mix of Big Red, Chardonay, Diamond, Orange Sun, and Purple Beauty. Any ideas?