"Ophelia" wrote:

What a good idea) (If I do, I will get back to you on the best way to
save them)

Short form:
scoop out pulp with seeds, dilute 50:50 with water, put in a jar.
give a good shake a couple of times away, leaving the lid a little loose
afterwards.
in 3 days (some tend to sprout if fermented much longer)
Decant pulp and floating seeds, add fresh water, slosh around, let settle,
decant.
Repeat a couple or three times.
pour through a fine sieve to dry....a fan played on them helps.
Voila! clean seeds with little effort!

As for what variety they may be as David said, "Heritage" is ill defined at
best. My climate in (New) York state is colder than Scotland in winter,
warmer in summer, so can give little advice there.

Taste is what matters.
SWMBO says I have none.


--
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/4 in upstate New York, 1420' elevation. NY WO G