First, don’t just grab any pit from a grocery store peach. Look for a pit that feels rock-solid, with no cracks or mold. The fresher, the better—ideally, a local, farmer’s market peach that actually wants to grow in your climate.
Once you’ve got your champion pit, clean it. Gently scrub all that fuzzy peach flesh off with a soft brush. Don’t let it dry out! If it sits on your counter for a week, it’ll turn into a sad, shriveled raisin of regret.
Now, here comes the silly part: you need to crack the pit open. Not smash it to bits—just give it a gentle tap with a nutcracker or a pair of pliers. Inside, you’ll find a little almond-looking seed. That’s your baby peach tree.
