How do I store seed grain so it stays alive and germinates next season?

Seed is alive, and the two enemies of stored seed are moisture and heat, so the rule of thumb is store it cool and dry. Start with good, mature, well-filled seed from a healthy crop, and clean it to remove broken, shrivelled, diseased and immature seed which lower germination. Dry it carefully in shade or gentle sun to a safe low moisture; seed usually needs to be drier than grain meant for eating, often a few points lower, because every drop in moisture and temperature helps it stay viable longer. Cool it before sealing. Then store in a sealed, moisture-proof container or hermetic bag, kept full and in the coolest, driest part of the house, off the floor and away from damp walls. Label it with the crop, variety and year. Keep insects and rats out, because their damage destroys germination, and avoid mixing seed with chemicals meant for eating grain if you intend to eat it later. Before sowing, do a simple germination test: place 100 seeds in moist cloth and count how many sprout, so you know whether to adjust seed rate. For most self-saved crops, change to fresh certified seed every few years to keep vigour. Verify safe seed moisture and the renewal interval for your crop with your KVK.