That is how I do it, too. I use a single paper towel (or this year,
coffee filters) folded over so it will fit inside a sandwich bag.
I dip it in about .3% hydrogen peroxide solution to moisten it.
I place seeds on the paper, fold it over them, and slip it into
the baggie. If they are kind of old, 5 years or more, I will leave
the baggie closed for the first 24 hours, then open it.
I put the baggie in a warm place, a couple of feet from
a furnace register in my case, and I check it daily to see
if any of the seeds have sprouted. As soon as any root
appears, I transfer that seed into a seed-starting cell
(or 3-4" pot with a half-inch of seed-starting mix on top
of potting mix). There is not enough time from when
the root breaks through the seed coat to when it lands
in seed-starting mix for it to have grown any stem yet.
(And I do have a Guido sprout this year, finally. Only 1 out
of 8 seeds sprouted, but the seedling looks healthy, and
one is all that I need to see how it grows, see what it tastes
like, and save more seeds.)
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