How to Grow Trees From Seed

Growing a tree from seed to maturity can be a satisfying process. Unless you have a hybrid or cultivar, the seed will produce a tree with the same basic characteristics of the parent tree. It will take some patience, though, especially when growing trees for their fruit or flowers, as it usually takes several years for a tree to come into production.

Extract the seeds. Many tree seeds have a protective covering that needs to be removed before germination can occur. Winged seeds can be rubbed between the fingers to remove this layer. Place pine and spruce cones in a paper bag and store in a warm, dry place until the cones have opened and the seeds have fallen out. Cedar cones and fruit pits can be soaked in water to force them to open.

Store the seeds. Allow the seed to dry, if necessary. Store the seeds in labeled and sealed plastic bags. If you are only storing for a few days, store at room temperature. For longer storage, keep on the top shelf of the refrigerator.

Germinate the seeds. The natural way for seeds to germinate is to bury them shallowly in the fall and allow them to weather through the winter. They will then germinate in the spring. Often faster and more reliable results are achieved with forced germination, mimicking the overwintering process.

Sow the seeds. Use seed trays or individual containers. Fill containers to 1/2 inch from the top. Plant tree seeds shallowly. If the seed is 1/3 inch long or longer, press half of the seed into the planting mix. Smaller seeds can be sprinkled evenly onto the surface of the soil. Cover all sizes with a fine layer of sand and then water thoroughly.

Keep the seeds moist. To keep moisture in, cover with plastic or keep in a small frame covered with glass., but check them frequently so they don't dry out.

Give the seeds room to grow. When the seedlings are large enough to handle without damaging them, they should be transplanted into individual pots. Seedlings that quickly develop long taproots should be planted in larger pots.

Some seeds take extra effort to speed up natural processes of breaking down the outer layer. One process to do this is known as scarification. This sometimes involves soaking the seed for 24 hours in room-temperature water, or in the case of legumes such as Acacia and Robinia, a soaking in hot water for 24 hours in a 3 to 1 water-to-seed ratio. There is also physical or mechanical scarification, which is used for seeds with a harder coating. Nick the seed with a knife, file or sandpaper, or shake the seeds in a jar along with sharp grit.

The process of stratification works well for seeds from temperate climates, and involves chilling the seeds for a period of time. Place the seeds in a labeled, clear plastic bag in a refrigerator and check frequently for signs of germination. Seeds should be sown when germination occurs.