Blog #15 Foundation Dar Si Hmad’s Organic Farm and Seed Library
Group picture at Dar Si Hmad’s farm and seed library
Our last stop of the day was the Dar Si Hmad farm and seed library. The farm is located in the hills outside of Sidi Ifni close to where we will conduct our interviews with woman who produce argan oil. Mustafa, the head horticulturist kindly welcomed our group into a small tent adjacent to the farm for tea and snacks while he told us about the farm. Mohammed who lives locally and assists with the fog water project and the farm was also present. I love growing things and learning about all things plant, garden and seed propagation so this was an especially fascinating visit for me.
The compost toilet!
Mustafa explained that one of the key procedures in the seed library when planting non-native seeds is to store from the third generation or later as the first and second generations of seeds have not adapted to the local environment and the seeds are not yet ready for the library. Additionally the plants are not ready to eat before the second generation - they tend to taste bitter and sour. I tasted some second generation lettuce and indeed it was edible but not tasty! In the states I have tried without success to propagate tomato seeds by washing them and drying them in the sun and although those plants grow they, did not produce edible fruits. Perhaps I need to wait a few generations to allow the plants to adapt to my specific little garden microclimate? Also, although I know that it is not advisable to plant seeds in the same family near each other in a garden plot because they will compete for nutrients, Mustafa also said that because of cross pollination that is dilutes the genetic information of the seeds and is not ok for seed libraries. So for example if he wants to seed bank eggplant seeds he would not plant them adjacent to tomatoes, peppers and other members of the nightshade family. Fascinating!
Mustafa (horticulturist) and third generation red corn
Another fascinating step in the seed library procedure is that after washing (if needed for something juicy like a tomato) and drying the seeds Mustafa then stores them in ashes to prevent insect and mold infestation. I am definitely going to try this at home with ashes from the fireplace. He said with the proper preparation the seeds can last for a thousand years or more. More people should be taught this skill however with seed companies having the ability to make “terminator seeds” that fail to reproduce, it is especially important for local community farms to take matters in to their own hands.
Seeds stored in ashes to protect against insects and fungal growth
After visiting the compost toilet (which is so clean and smell free from the moss and organic matter used to cover human waste that it deserves its own blog) we walked around the garden and tasted its products: fennel, garlic, onions, basil and dill. Mustafa sent us off with some seeds that we can plant at home (as long as US customs allows it!) including red corn, okra and fava beans. I am very excited to plant them and send my photos to Mustafa. It was a wonderful visit!
The compost toilet!
Seedlings growing in recycled coffee bags
A close of up worm castings that are used as organic fertilizer
They have a huge variety of seeds and are always adding more drought tolerant varieties!
The seed bank room is built from local natural materials (hay and mud) which keeps it naturally cool in the summer and warm in the winter.
-by Hope Hauptman, Environmental Systems PhD Candidate at UC Merced
