Sowing and germination

The seeds are first carefully scarified, the hard shell is scalded with very hot water (~80°C) or sawed off opposite the place where the seed has a mark from its attachment to the pod, soaked in warm water for 24 hours and kept in cold water for another 12 hours. Then the seeds are sown without drying into a loose substrate to a depth of 0.5-1 cm, moistened with a spray bottle, covered with film and germinated in the light, but not in the sun, at a temperature of 20-22°C. The seedlings need ventilation. It is necessary to avoid waterlogging and drying out of crops. Seeds planted in spring at 20°C germinate quickly.