Lantana is a popular ornamental plant, cherished for its vibrant, multi-colored flowers and ability to attract pollinators. It is often grown as a perennial in warmer climates or as an annual elsewhere. Propagating this plant from seed allows gardeners to save their favorite varieties for the next season. Successfully collecting and storing the seeds requires attention to detail regarding the timing of the harvest and the subsequent cleaning process.
Timing the Harvest: Identifying Mature Berries
The first step in collecting viable Lantana seeds is determining when the fruit is fully mature. Lantana flowers are followed by the formation of small, fleshy fruits known as drupes, which resemble tiny berries. These clusters are initially green, indicating the seeds inside are immature and not ready for collection.
The change that signals maturity is the color transition of these drupes from green to a deep, dark purple or black. This darkening signals that the embryo inside the seed is fully developed. Only the fully dark, slightly shriveled berries contain seeds with a reasonable chance of germination. Harvesting green berries results in non-viable seeds, so wait for the berries to achieve this dark, ripe stage.
Methodical Collection of Lantana Fruit
Once the berries have turned dark purple or black, they are ready for collection. It is advisable to wear gloves during this process, as the leaves and stems of Lantana can cause minor skin irritation. The mature clusters can be easily pinched off or snipped using sterile shears, taking care not to crush the fruit.
Because the viability of seeds from hybrid Lantana varieties can be unpredictable, collect a larger quantity of berries than you think you will need. Immediately after collection, place the harvested fruit in a paper bag or a shallow container, like a screen or tray. Keeping them in a single layer prevents premature molding or fermentation before the cleaning process begins.
Cleaning and Preparing Seeds for Storage
Separating the seed from the fleshy pulp prevents mold and spoilage during long-term storage. This process, called maceration, involves crushing the berries and soaking them in water to remove the fruit material. Start by gently crushing the dark berries in a small bowl to expose the seeds inside the pulp.
Next, cover the crushed material with water and allow it to soak for 24 to 48 hours; gentle fermentation helps break down the pulp. During soaking, the non-viable pulp and empty seed casings will float to the surface. The viable, heavier seeds will sink to the bottom of the container. Carefully skim off and discard the floating material, then drain the water and retrieve the sunken seeds.
The cleaned seeds must then be completely air-dried to remove all residual moisture before storage. Spread the seeds in a single layer on a paper towel, a coffee filter, or a fine mesh screen in a cool, dark location. Allow the seeds to dry thoroughly for at least one week, until they feel hard and dry to the touch. Even slight moisture can lead to fungal growth and ruin the batch.
Ensuring Viability Through Proper Storage
After the seeds are fully dry, the final step is preparing them for dormancy to maintain viability until the next planting season. The best environment for long-term seed storage is cool, dark, and dry. Place the dried seeds into a small paper envelope, which absorbs minor moisture fluctuations, before sealing them within an airtight container, such as a glass jar.
Adding a small desiccant packet, or a tablespoon of powdered milk wrapped in a tissue, inside the container will help absorb remaining humidity. Label the container clearly with the date of collection and the variety of Lantana. Storing the sealed container in a refrigerator provides a stable, cold environment that significantly extends the seeds’ lifespan until they are ready to be sown.