Grown here, sold here.

Seeds are easy once you get the hang of it. Here is exactly how I do it, start to finish.

Every seed I ship is already cleaned, but give them a quick once-over before you sow to make sure no stray pulp or endosperm is still clinging on. Those leftover sugars invite mold, and mold will kill a germinating seed. Thirty seconds of checking saves the whole batch.

The setup is simple. Lay the seeds on top of a bed of moist sphagnum moss in a cup. Put the cup into a closed clear bin to hold humidity, then set the bin somewhere warm and bright. A greenhouse is ideal. So is any spot where you can keep humidity high.

Humidity is the whole game. Each seed already carries the starches it needs to germinate and push out a leaf or two on its own, no fertilizer required and often not even much light. What it can't do is any of that in dry air. Keep the environment saturated and the seed does the rest.

Then you wait. Give it about a month and leave it alone. I burp my containers every couple of weeks to swap the air, but it isn't strictly necessary. Constant moisture is the only thing they truly need.

Label your cups when you sow. Most Anthurium sprouts look nearly identical, and once they're up you'll have no way to tell one cross from another. Do it at the start or you'll regret it.

I pot them up as young as a single hardened leaf, though I usually wait longer. They go straight into the same substrate everything else gets: orchid bark fines, tree fern fiber, pumice, and perlite. No special treatment.

And there's no rush. Seedlings will happily live in moss inside the humidity enclosure for months. Sometimes I can't get to a cup in time and the seeds grow into full seedlings before I do. They sort themselves out. Give them plenty of humidity and let them run.