Pumpkin, Styrian Hull-less, Standard (Cucurbita pepo), packet of 20 seeds, organic

$3.95 $2.95

Family:  Gourd (Cucurbitaceae)

Annual.  90 days to maturity.

(Hull-less Pumpkin, Naked-seeded Pumpkin–Standard Vining Type) This is a unique pumpkin cultivar developed in the province of Styria in Austria.  These pumpkins have a seed that is encased only in a thin membrane, which may be consumed along with the seed.  The seeds can be lightly toasted with a little salt or eaten raw and uncooked. Traditional usage (TWM): prostate health.  Source of a high-grade dark fixed oil used in cookery.  The flesh of the pumpkin is thin, bright yellow, coarse textured, tasty. The Styrian pumpkin plant is problem-free, fast-growing and a rewardingly prolific producer of the large fruits.   Prepare the hill or the bed with plenty of aged manure or compost, direct-seed the seeds, and choose the three best seedlings from the hill (or if row cropping, thin to 1 plant every 3 feet).  Keep weeded and watered.  Vines will soon become self-mulching.    Harvest and processing: Harvest pumpkins after maturity (they go from green to striped orange/green) or right away after first frost.  Split open and scoop out seeds and spaghetti onto a table screen.  Using your hands, work the mash until the seeds are free of spaghetti. It is usually best to not use water.  Scoop up the seeds and spread them out on screens to dry, stirring several times per day, until the seeds are dry and stable.  Store in paper bags.

20 Seeds/pkt., Certified Organically Grown

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  1. Richo Cech

    I have grown these in 2 places three years running, one garden in the foothills and another in the valley.  The garden in the foothills consistently gives better results, and after repeating the experiment over and over, I realize that the plant probably prefers to grow at a bit of elevation, although it will grow serviceably well at sea level.  Larger pumpkins do not necessarily produce more seeds–middle sized pumpkins seem to give the best seed yield per weight. Split seeds are often an issue, and except for the fact that these make for excellent eating when fresh, split seeds are not particularly desirable.  I was working away at a pile of pumpkins and they had zero split seeds.  Then, after 2 days the full moon came into her own and the pumpkins started to show LOTS of split seeds.  Hmmmm.  I used to recommend working the seeds on a tablescreen with garden hose to wash them off, but now I don’t put any water on them at all.  It just makes them slippier and messier and harder to dry.  I put the table screen (1/8 inch mesh) on a slight incline and keep pulling the mass of seeds and flesh toward me and squeezing it and working the seeds out of it.  The spaghetti tends to stay on the screen up near where I am, and the free seeds slip down away from me and can easily be scooped up and put in a bucket or right in the drying screen.  It takes 5 days of good drying conditions and daily mixing to come up with a perfectly dry seed. 

    More notes on this particular cultivar:  Selected to perform well in a short season in northerly gardens, we found that these perform very well in our (long summer) zone by direct seeding fairly late in the year.  Planted on the 22nd of June, we had large pumpkins by the 22nd of September.  It is best to get the seed out of them right away, because if stored too long in the pumpkin they can get fuzzy and sour.  Like many Cucurbits, this is a good axillary crop.  We left a wide spacing in the middle of our corn patch, direct seeded right up the middle, watered once per week only, and were well rewarded by pumpkins that found places to grow in the row, in and among the corn, through the corn and out the other side. 

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