A woman who is so intrigued by the magic of seeds has not only welcomed the little gems for the gifts they provide, she has devoted her daily life to their production, distribution and continued existence.
Stella Christoffersen’s permaculture garden clings to the exposed slopes of Awhitu Peninsula on the south-western side of Manukau Harbour.
The 60-hectare farm is owned by Stella and husband Paul and a small patch of land is devoted to raising seed for Stella’s thriving cottage industry, Running Brook Seeds.
Gardening enthusiasts flock to Stella’s stand at the weekly Clevedon Farmers’ Market, looking for seeds that will produce crops or blooms they remember from their childhood.
Like all green-fingered gardeners, Stella is always willing to share tips and also attracts seed riches from others who recognise her passion.
Her home is testimony to her dedication. Bottled tomatoes sit on the bench, heritage capsicum, carrots and corn are beside the sink, and a crop of tomatoes neatly rest in the middle of the kitchen floor, before the precious seed is harvested.
More than a decade ago Stella was looking for a new direction.
“I’ve always loved growing but with my children leaving home I am producing even more food but there’s nobody to feed it to. One summer there was so much that it all ran to seed.”
Her Scottish heritage would not let her waste anything and she saw the situation as an opportunity and an abundance she could do something with.Stella had played around with harvesting seed in the past, but collecting such a vast array of seed was completely a new experience.
At the same time a holiday in the Far North drew Stella to historical Kemp House at Kerikeri, the oldest cultivated colonial garden in New Zealand.
“I felt so drawn to it and there was a little table under the stairs which appealed. There were half a dozen seeds on the table and I had a life-changing moment.”
One of the first seeds she received was Fyffe House hollyhock, sent to her from a lady in Hamilton. The gift-giver grew them for many years from seed she harvested from plants growing beside the historic house in Kaikoura. Stella says the bright pink to crimson flowers will grow in any conditions.
The seeds are a big seller at farmers’ markets, especially with South Islanders. “It’s a truly memorable plant and in 100 years I’m sure it will still be spreading its joy and charm.”
Stella senses her obligation to care for such treasures and will endeavour to foster and multiply the seed for the rest of her life.
“Non-hybrid is the key. Heritage is something the magazines are promoting, which is wonderful for these varieties, but whatever the variety is, if it’s non-hybrid you can save your own seed,” Stella explains.
When starting out Stella suggests gardeners select something they like to build confidence, and as general rule, the bigger the seed the easier the germination. Growing small quantities and a wide variety requires good planning and Stella draws a chart for her plot during the winter.
Some plants only produce seed every second year, such as brassicas, which are notoriously difficult to collect seed from.
Stella germinates seed in a green house and uses a seed raising mix she collects from under rimu trees. Tiny seedlings are gently quenched with a child’s toy watering can and fed with vermiculite, a natural mineral.
“I get a little bit of cross pollination, which is unavoidable because I have huge pollinating pressure, which is an absolute army of bumble bees of all different sizes. Year after year they know what’s going to happen.”
When cross pollination is a risk Stella’s preference is to practice time isolation. This means the flowering period of two varieties does not overlap and the offspring remain true to their parent plant. Some crops such as corn and pumpkin are hand pollinated.
Everything is grown until “it is really geriatric” and there is no dead heading of flowers, which makes the garden appear a little wild to an untrained eye. Seed collection varies for plants but in general it pays to leave fruits to fully ripen and seed heads to completely dry.
Stella ferments tomato seed in its own pulp for a couple of days to give the seed its own natural antibiotic protection.
The pungent brew is washed in a sieve, cleaning away any pulp before drying the seed on paper. All seed should be stored in a cool dark place and most prefer an airtight container.
The following year the cycle recommences and gardeners await a new bounty. Surprises always occur and success is gained from experience and patience.
