Tök család magjai

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<h2><strong>GOLIATH Giant Pumpkin Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 4 seeds.</strong></span></h2> <p>This is a monster of a pumpkin with fruits often in the weight of 400-500 kg and with a measurement of 3 m around, so ideal for competitions may be bright orange. Skin covers thick bright yellow-orange flesh, this is delicious in pies and don’t forget Halloween.</p> <h2>How to Grow World Record Giant Pumpkins</h2> <p>The world record for giant pumpkins is 2323.7 pounds, set by Beni Meier of Germany 2014. That's well over one ton!! People, who see these giant pumpkins, want to know "how do they grow them so big?" Growing pumpkins isn't difficult. Growing a big pumpkin takes a bit of work and effort. Growing a giant pumpkin, weighing a ton or more... now that takes a lot of effort and requires a lot of knowledge.</p> <p>If you already grow pumpkins, you are off to a good start towards producing a monster this fall. As you enter the world of giant pumpkin growing, plan to spend much more time, to pamper and nurture your plants, to grow gigantic pumpkins at a phenomenal speed.</p> <p>Did you Know?  At peak growth, record-breaking giant pumpkins can grow 40-50 pounds a day, or more!</p> <h2><strong><em>Top Ten Secrets to Growing Record-Breaking Giant Pumpkins:</em></strong></h2> <ol><li>Super Soil - First, get out your soil tester, to assure that the soil pH is ideal for growing pumpkins. Average soil just will not do. Add ample amounts of compost and manure to your soil. It is best to till it into your soil in the fall, especially if the manure is raw (not decomposed). Check the pH again, after adding soil amendments.</li> </ol><p></p> <ol><li>Great Genetics -To grow a giant pumpkin, find seeds that have the genetics to grow huge fruit. Goliath Giant pumpkin seeds and Atlantic Giant pumpkin seeds are readily available. This will get you started. After a year or two of learning and attending the giant pumpkin weighoffs, you will come in contact with growers, who can give you some of the best genetic seeds available. The very best genetics are not available in stores. The top growers have them. Armed with good genetic seeds, you  have the potential to grow your first, and hopefully record breaking, giant pumpkin. The rest is up to you.</li> </ol><p></p> <ol><li>An early, indoor start -  Giant pumpkin plants require 140 days or more from the time you plant a seed, to the time you harvest the fruit. Growers seeking to break the world record, start seeds in mid to late April, and harvest fruit in early October. That means as many as 160 days, from when the seed was planted! Chances are, you will have to start them indoors. When you do, the young seedlings will need your attention, and as much sunlight as you can provide. It also means, you may need to provide cold and frost protection when you transfer them outdoors. As October nears, you may again have to protect them from cold and frost.</li> </ol><p></p> <ol><li>Lots of Fertilizer, the  right stuff, at the right time -  Throw away what you've learned about fertilizing, and re-learn the art of fertilizing giant pumpkins. It is truely an art form, as giant pumpkins require huge amounts of fertilizer. Start with a high nitrogen formula in the spring. Apply a high phosphorous fertilizer in advance of the blooming/fruit set stage. Finally, switch to a high potassium formula, for fruit growth and plant health.</li> </ol><p></p> <ol><li>Pour on the Water - The top growers have elaborate drip systems, to deliver the right amount of water (moist, not wet soil), 24/7.  They add liquid fertilizers, fish emulsions, and seaweed fertilizer in their water tanks.</li> </ol><p></p> <ol><li>Liquid Calcium - All the fertilizer and nutrients in the world, can not be used efficiently, if soluble calcium is not present in your soil. Liquid calcium significantly increases the ability of plants to take up those nutrients and use them, to grow big fruit.</li> </ol><p></p> <ol><li>Nurturing Plant Growth and Pruning Vines - Prior to flowering and fruit set, the trick is to get your plant growing fast and furious. But, that's not enough. Here is how the  top growers train and develop their vines: Grow the vines in a "Christmas tree" shape. Let secondary vines grow out and away from the main vine, to a length of 10' to 12'. At this point pinch off the growing tip, and bury it in the ground. Also, prune off any tertiary vines (those that grow off the secondary vine), as they appear. Pruning is vital, to maximize growth of the fruit. It encourages, or "trains" the vine, to focus upon sending nutrients to the fruit.</li> </ol><p></p> <ol><li>Promoting Secondary Root Growth - Secondary root growth can have a HUGE impact upon the final weight of the fruit. Secondary roots will form at the point where a a leaf stem meets the vine. Cover the vine at this point, with a couple inches of rich garden soil. Keep it well watered, and the roots will grow deeply. When fertilizing, feed secondary roots, too. More on Secondary Roots</li> </ol><p></p> <ol><li>Insect and Pumpkin Disease Protection - Many growers have had a great big pumpkin growing strongly on the vine, only to have it slowed, or even felled, by insect problems or plant disease. Pumpkins are susceptible to a number of insect and disease problems. Fortunately, there are insecticides and fungicides that will treat many of the most common pumpkin plant problems. It is vital to begin a treatment plant early, BEFORE insect or disease problems can take hold.  Begin applying insecticides early in the season. Begin using fungicides before heat and humidity arrives in your area.</li> </ol><p></p> <ol><li>Shading the Fruit - Giant pumpkin fruit begins its life, as a soft shelled, yellow fruit. The skin is very pliable, allowing it to quickly grow and expand. Hot, sun and dry wind, can harden the skin, signaling the fruit to ripen. The trick, is to keep the skin soft, and pliable. Giant pumpkin growers quickly learn, that a shade cover over the fruit is essential to growing 'em big. Shade covers can be simple, or elaborate.</li> </ol><p>Did You Know? Like regular field pumpkins, giant pumpkins are edible. There are plenty of recipes for cooking with giant pumpkins. But, the bigger they get, the coarser the texture of the pulp.</p> <p>You are now armed with the top grower secrets to growing giant pumpkins. Now, go and plant some seeds, and produce a new, world record giant pumpkin!</p>

P 342

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<h2><strong>Giant White Pumpkin Seeds Lumina (Cucurbita maxima)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Lumina was one of the first white pumpkins to reach the market.  The size varies from near globe-shaped to flattened globes.  The flesh is smooth and tastes great.  Exposure to sunlight after maturity will cause blue patches to appear. Stores well.</p> <p>Color: white</p> <p>Days To Maturity: 90</p> <p>Weight: up to 50 kg</p>

P 169

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<h2><strong>Atlantic Giants Pumpkin Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>This is a monster of a pumpkin with fruits often in the weight of 100lbs and with a measurement of 70 inches around, so ideal for competitions maybe,bright orange. Skin covers thick bright yellow orange flesh, this is delicious in pies and dont forget halloween.</p> <p>Pumpkins prefer a location with full sun, sheltered from the wind. Soil pH of 6.5-7.0 is recommended. Soil should also be deeply tilled, high in humus and have adequate moisture. Fertilizer, fed in abundant and balanced amounts, will produce gigantic-sized specimens.</p> <p align="justify">Get a head start on spring by starting the seeds indoors in 4" peat pots about 2-3 weeks before the last spring frost or plant 2-3 seeds in each hill after last spring frost date. Space hills 15-20 feet apart. When plants are 3-4 inches high, thin to one plant per hill. Choose the strongest, healthiest plant. After the first pumpkin Is set, remove all other fruit which may appear during the course of the growing season.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

P 68

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<h2><strong>Mini Musk Pumpkin Seeds</strong></h2> <h2><span style="color:#f90202;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <p><span>The small variant of Muscade de Provence ..</span></p> <p><span>Mini Musk forms ribbed, flat round fruits with a weight of about 3-5 kg, which changes color from green to ocher. The fruits are formed abundantly at moderately ranked Growth and count because of the dark, carotene-containing pulp to the top edible pumpkins.</span></p> <p><span>Pumpkins grow well in warm, permeable soil, preculture and planting with sowing from the end of April or direct seeding from the beginning of May</span></p> <p><span>For Mini Musk we recommend 2 square meters per plant</span></p> <p><span>Possible pests: snails, birds, mice, lice, powdery mildew</span></p> <h2><span>SOWING, SEEDS, PLANTING</span></h2> <p><span>Sow under cover in late March. Soak the seed overnight, then sow 2.5cm vertically, one to a 9cm pot. The seeds are large and may rot off before they germinate if sown flat. Once they have 5 or 6 leaves, they're ready to go out. Harden them off by standing them outside during the day and then plant them out once the frosts are over. You can also sow them direct into the ground from April-May outside if you wait until after the frosts.</span></p> <p><span>CARE TIPS<span>           </span>Water well, and avoid the plant becoming dry. Mulch well. Dig in plenty of manure before planting.</span></p> <h2><span>STORING</span></h2> <p><span>Store throughout the winter in a place with good air circulation. For best results, hang in an onion bag.</span></p> <h2><span>HARVESTING</span></h2> <p><span>July - October, at about 10-12cm diameter</span></p> <h2><span>COOKING NOTES</span></h2> <p><span>Brilliant for soups and roasted in the oven. The seeds make excellent Pumpkin seed and cinnamon brittle.</span></p>

P 420

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<h2><strong>Prince Crown Pumpkin Seeds</strong></h2> <h2><span style="color:#f40202;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p><span>'Crown Prince' is a silver-blue skinned pumpkin which always does very well in taste trials. So many of you have recommended this variety, we have put it back into the catalogue. They remind me of sweet potatoes in taste. It also stores well.</span></p> <p><span>GENUS: Cucurbita maxima</span></p> <p><span>VARIETY: Crown Prince</span></p> <p><span>TYPE: Half-Hardy Annual</span></p> <p><span>COMMON NAME: Pumpkin</span></p> <p><span>SOIL TYPE: Fertile</span></p> <p><span>SITE: Full Sun, Shelter</span></p> <p><span>MOISTURE: Moist But Well-Drained</span></p> <p><span>HEIGHT: 35cm (14in)</span></p> <p><span>SPACING: 60-90cm (24-36in) apart with 1m (39in) between rows</span></p> <h2><strong>SOWING, SEEDS, PLANTING</strong></h2> <p><span>Sow under cover in late March. Soak the seed overnight, then sow 2.5cm vertically, one to a 9cm pot. The seeds are large and may rot off before they germinate if sown flat. Once they have 5 or 6 leaves, they're ready to go out. Harden them off by standing them outside during the day and then plant them out once the frosts are over. You can also sow them direct into the ground from April-May outside if you wait until after the frosts.</span></p> <p><span>CARE TIPS<span>           </span>Water well, and avoid the plant becoming dry. Mulch well. Dig in plenty of manure before planting.</span></p> <h2><strong>STORING</strong></h2> <p><span>Store throughout the winter in a place with good air circulation. For best results, hang in an onion bag.</span></p> <h2><strong>HARVESTING</strong></h2> <p><span>July - October, at about 10-12cm diameter</span></p> <h2><strong>COOKING NOTES</strong></h2> <p><span>Brilliant for soups and roasted in the oven. The seeds make excellent Pumpkin seed and cinnamon brittle.</span></p>

P 419

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<h2><strong>Green Hokkaido Squash Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 seeds.<br /></strong></span></h2> <div><span>Winter Squash variety Green Hokkaido has green fruits with yellow-orange pulp. The majority of the fruits weighs between 1.0 and 1.5 kg and have a diameter of circa 15 centimetres. The green fruits taste at least as good as the orange varieties, but are a little less long storable. The plants have relatively long vines. After sowing, do not give the seeds too much water and make sure the soil is well fertilized. Sowing is done preferably at a soil temperature of &gt;20</span><span>o</span><span>C. To prevent mice from eating the seeds, it is recommended to put a pot upside down over the seeds. Remove the pot after a week. Pay attention, mice are really fond of pumpkin seeds. It is important to harvest the pumpkins before temperatures drop below 0</span><span>o</span><span>C, when the leaves are withered and the stem is dry. The pumpkins will be preserved best when surroundings are dry and not too cold.</span></div> <div> </div> <div><strong>History</strong></div> <div>It is generally believed that all squash originated in Mesoamerica, but may have been independently cultivated elsewhere, albeit later.</div> <div>Green Hokkaido Squash is commonly called Japanese Squash, or the Uchiki Kuri Squash. In Japan, the word kuri may refer to either the squash discussed in this article or to Japanese chestnuts. In France it is called Potimarron, and in the United Kingdom it is commonly called Onion Squash.</div> <div>Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence and South Africa, red kuri is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crops are exported to Japan.</div> <div>Red kuri squash consumption has increased since squash appreciation has increased in cuisines worldwide. This is because of the availability of winter and summer varieties throughout the year. Healthier eating has also increased this nutritious vegetable's popularity.</div> <div></div> <div><strong>Characteristics</strong></div> <div>This hardy squash grows to maturity in full sun and is drought tolerant. Each vine produces multiple teardrop-shaped fruits, usually three. The squash matures after about ninety days after blooming.</div> <div>The squash is hard shelled winter variety with firm yellow flesh. The flesh often has a green tint under the seeds.</div> <div></div> <div><strong>Culinary uses</strong></div> <div>Full-flavored, sweet and very fond of butter and fresh herbs, red kuri squash is a perfect ingredient for a variety of soups, stews and casseroles. Make cakes, quick breads, muffins, cookies and pies with its succulent nutty-tasting flesh. Excellent baked, boiled, microwaved, steamed, sautéed or fried, this special squash adds sweet flavor and texture to stir-fries. Its seed cavity is ideal for stuffing.</div> <div></div> <div><strong>Nutrition</strong></div> <div>Green Hokkaido Squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene.</div> <div>FRESH SEEDS</div>

VE 130 (2g)

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<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>BIG MAX Pumpkin Heirloom Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 4 seeds.</strong></span></h2> <p>(C. maxima) 110 days Huge pumpkins can grow well over 50 kg - 100 lbs! Nearly round, bright orange fruit are stunning and are good for pies and canning. Very thick, orange flesh. Good for county fairs and displays.</p> <p><strong>GARDIN HINTS:</strong> Let one or two pumpkins only develop per vine for largest size.</p> </body> </html>

P 381

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<h2><span style="text-decoration:underline;"><strong><em>Musquee De Provence Pumpkin Seeds</em></strong></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 4 seeds.</strong></span></h3> <p>(C. moschata) 120 days.  These gorgeous, big flat pumpkins are shaped like a big wheel of cheese, and are heavily lobed and ribbed. The skin is a beautiful, rich brown color when ripe. The flesh is deep orange, thick and very fine flavored, fruit grow 5 to 18 kg. each. This is a traditional variety from southern France and makes a great variety for fall markets. Pure European seeds. Packets only this year.</p>

P 325

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<h2><strong>BLACK FUTSU japán tökmag</strong></h2> <h2><span style="color: #ff0000;"><strong>Az ár az 5 db magot tartalmazó csomagra vonatkozik.</strong></span></h2> Ritka, fekete japán tök, termése lapított, kerek, erős bordázatú. Nagyon egyedi és gyönyörű. A fekete gyümölcs gazdag gesztenye színű lesz a tárolás során. Húsa arany színű, mogyoró ízében gazdag. A gyümölcsök 3-5 font (1-3,5 kg) súlyúak. mindegyik, és a szőlő hatalmas termést ad. Japán, sötét bőrű, lapított, kiválóan teljesített itt. Népszerű az európai piaci termelők körében. A jó rovarállóság ezt a győztessé teszi!<br><br>(C. moschata) 105 nap<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

P 323

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<h2><span style="text-decoration:underline;"><strong><em>Long Island Cheese Pumpkin Seeds</em></strong></span></h2> <h3><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h3> <p>C. moschata 105 days A longtime favorite on Long Island, very popular for pies. Flat, lightly ribbed fruit look like a wheel of cheese with buff colored skin. A very good keeper of excellent quality, 6-10 lbs. each, a beautiful heirloom variety.</p> <p>Before European colonists arrived in America, many nations of Native Americans lived from the land. They shared food preservation techniques as well as the Three Sister practice of growing corn, beans, and squash with the European colonists.</p> <p> </p> <p>Pumpkin, an American native that is a cultivar of the squash plant, is celebrated as a symbol of autumn, and harvested for both decoration and good eating. The Long Island Cheese Pumpkin is one of the oldest varieties cultivated in America. Well suited for the region’s climate, it is an invaluable part of Long Island food history, culture, and tradition, and a delicious choice for many types of cooking.</p> <p> </p> <p>In the 1800s, cookbooks and farmers almanacs in the Long Island Sound frequently cited the Long Island Cheese Pumpkin as a regional favorite, and in 1807, Bernard McMahon introduced the pumpkin to the commercial market. In an issue of “Michigan Farmer” from 1855, D.D. Tooker noted, “the sweet pumpkin alias cheese pumpkin or pie squash is the only true article in my opinion for making the most delicious of Yankee notions - pumpkin pie - and I am not alone in my opinions, for I have yet to see the individual who would not agree with me in this matter. The shape and color of this fruit resembles that of a small sized dairy cheese, its flesh is very firm, fine grained and brittle, is of a rich color and very sweet. They will keep all winter in a cool dry cellar if picked and stored before Jack Frost touches them”.</p> <p> </p> <p><strong>This traditional variety is native to the states of New York and New Jersey. The type of squash "cheese" were reported in the US since 1815 but we found a painting with the painter Lucas Van Valkenborch (1530-1597) at the Museum Kunsthistoriches in Vienna.</strong></p> <p> </p> <p>The Long Island Cheese Pumpkin has light burnt sienna-colored rind, a distinctive stem, and flesh that is raw sienna-colored, dense, sweet, earthy, and savory. It is very versatile and most parts of the plant are edible - shell, flesh, seeds, and flowers. Ripe flesh can be boiled, baked, steamed, pickled, or roasted, and enjoyed in soups, purees, desserts, preserves, pasta, and stews. The flavor can be elevated with other fall vegetables, ranging all the way from turnips to celeriac. If it is the seeds you are interested in, pumpkin seed oil can have savory flavor notes of sesame, roasted mushrooms, or pistachio, and goes great on salads, soups, and vegetable dishes. With a high smoking point, it is a stable oil for cooking and can serve in place of canola, grape seed, or olive oil.</p> <p> </p> <p>Another culinary use of pumpkin is the growing demand for seasonally infused American craft beers. Pumpkin beer has a long history in New England: when colonists first settled America, malt had to be either imported or grown and malted, a costly and fickle endeavor. Pumpkins grew plentifully and had a high enough sugar content that they could be added to the mash and fermented.</p> <p> </p> <p>The seed of the Long Island Cheese Pumpkin was available through seed retailers up until the 1960s, but then it began to disappear.  Seed sources were positioning different varieties like Dickinson and Kentucky Field pumpkins instead. Dickinson and similar pumpkin hybrids were better for new harvesting equipment, easily rolled off the conveyors, and were smoother skinned rather than ribbed for easy peeling and processing. In short, Midwestern pumpkin varieties complemented all the components of the growing canned pumpkin industry, and slowly this beautiful Long Island heirloom got lost in the modernization of seed and food production. Even farmers on Long Island were no longer saving seeds.</p> <p> </p> <p>In the late 1970s, Ken Ettlinger, a local seed saver and natural science educator, began to notice fewer heirloom varieties, including the Cheese Pumpkin, being offered in his community.  He decided to establish a regional seed bank called the Long Island Seed Project to conserve the genetic resources of Long Island.  His effort to safeguard genetic biodiversity and strengthen food security in Long Island was plagued with challenges from laws and regulations on plant genetics; nonetheless, he persevered, and with the support of the Northeast Organic Farmers Association of New York, Cornell, Oregon State University, and the University of Connecticut, the Seed Project became a reality. Today, the Project restores varieties like the Long Island Cheese Pumpkin suited for the local culture and ecological agriculture systems, and educates farmers and consumers on breeding techniques and seed saving.</p>

P 322

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<h2><strong>LIL' PUMP-KE-MON Pumpkin Seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>This traditional ornament of the autumn harvest is good for much more than jack-o-lanterns and pies. High in fiber and essential minerals, their colorful orange flesh signifies an abundance of the antioxidant beta-carotene.</p> <p>C. pepo 100 days. We are enamored by these delightful, dwarf pumpkins. The adorable, cheery fruit sport bone white rinds adorned with vivid orange in the grooves with a little green thrown in. Rambling plants set excellent yields of the uniform 5 1/2 inch wide by 3 inch high, squat fruit. Lil' Pump-ke-mon brings its vibrant personality to your autumn decorations and fall feasts. Perfectly sized for individual servings filled with steaming, spicy pumpkin soup, or stuffed and baked. And what an enticing presentation!</p> <p><strong>On average, they will be 4 1/2 inches wide (11 cm) by 2 1/2 inches (6 cm) tall, and weigh 1 to 2 pounds (450 to 900g.)</strong></p> <p><strong>CULTURE</strong>: Pumpkins have the same cultural needs as other members of the squash family. Starting transplants indoors can give you earlier yields and prize winning pumpkins. Start transplants 3 weeks prior to your usual last frost. Use 3-inch Peat or Cow pots and grow with lots of light in a warm area. After they are up and growing well, move them to an outside cold frame. Hardening off for about a week makes a difference in their vigor after transplanting. Once the danger of frost has passed, plant the entire Peat or Cow pot, covering completely. Plant the bush or short-vine varieties in rows 6-8 feet apart with the plants spaced 3-4 feet apart in the row. Large-fruited varieties should be planted in rows 8-10 feet apart, with the plants spaced 4-5 feet apart in the row. Pumpkins and gourds require moderate-to-high levels of fertility. One-half cup of our complete fertilizer should be worked in around the plant when transplanting and another at the 4-6 leaf stage. Soil testing and liming to adjust pH can increase your success. Pumpkins and gourds require uniform irrigation totaling 15-20 inches of water during the growing season. Bee attractant flowers or beehives will help yields. Misshapen or non-developing fruit is often the result of poor pollination.</p> <p>DIRECT SOWING: Plant after your last frost and when the soil has warmed to at least 60°F. Sow with 3-4 feet between bush varieties, and 4-5 feet between vining varieties. Distance between rows: 6-10 feet. Pumpkins need just-barely-damp soils to germinate. Too much moisture causes the seed to rot. All pumpkins are monoecious (bearing separate male and female flowers on the same plant), and require bee and insect activity for successful pollination. Poor fruit set is often the result of poor pollination.</p> <p> </p> <p><strong>DISEASES</strong>: Pumpkins and gourds are susceptible to many of the common vine diseases, such as wilts, leaf spots and mildews, as well as several viral diseases. Common control measures include crop rotation, field sanitation, and fungicide applications. Consult your local county extension agent with specific problems.</p> <p> </p> <p><strong>INSECTS</strong>: Cucumber beetles and squash bugs can cause problems in squash plants. We've seen striped cucumber beetles turn healthy leaves into something that resembles a nylon sack in a matter of days. Dedicated use of Pyrethrin will help control the problem. Crop rotation can minimize problems with insects.</p> <p> </p> <p><strong>HARVEST</strong>: Exposure in the field to prolonged (1-2 weeks) temperatures below 50°F can result in chilling injury and lead to pumpkins and gourds rotting in storage. Pumpkins can be harvested after their rinds are hard and their skins have turned orange. Leave 3-4 inches of stem on the fruit since pumpkins without stems store poorly. Gourds should be allowed to mature as long as possible on the vine. To dry gourds, first wash gently in a solution of 10 parts water and 1 part bleach, carefully removing all dirt, then store in a warm, dry location. Pumpkins and gourds should be stored at 55-70°F and at 70% relative humidity.</p> <p>SEED SPECS: Minimum germination standard: 75%. Usual seed life: 3 years.</p> <p> </p> <p><strong>KEY TO PUMPKIN DISEASE RESISTANCE AND TOLERANCE<br /></strong>HR indicates high resistance.<br />IR indicates intermediate resistance.<br />PM | Powdery Mildew</p>

P 316

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<h2><strong>Oilseed Pumpkin - Naked Seeded Pumpkin Seeds</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 30 (5g) seeds.</strong></span></h2> <p>110 days — Although pumpkins were originally a "New World" species, naked-seeded pumpkins have been developed over many generations in the Styrian region of Austria where they are known as Ölkürbis or literally, oil squash.</p> <p>Naked-seeded pumpkins, also known as oil seed or hulless pumpkins, are characterized by having a thin membranous seed coat (testa) rather than the hard, lignified seed coat that conventional pumpkin seeds have. This makes the entire seed edible and easily pressed to extract the prized culinary oil.</p> <p>&nbsp;</p> <p>Since the seeds do not have a protective seed coat, either start seeds indoors in peat pots, or wait so direct sow in the garden after the soil has warmed to 70-75F. The plants should be spaced from one to two feet apart in rows spaced six to eight feet apart.&nbsp; The vines will reach eight to ten feet in length, develop shade leaves that grow up to two-and-a-half feet across, and typically produce four to eight fruits that average twelve to fifteen pounds each but that can reach up to twenty two pounds!</p> <p>&nbsp;</p> <p>To harvest seeds, allow unblemished fruit to fully ripen and then clean and dry the seeds. Seed saving requires delicate handling, as the thin, green skin is fragile to the touch. Eating the seeds raw provides the most nutritional value. Roasting adds flavors.</p> <p>&nbsp;</p> <p>In addition to being a healthy snack food, the oil is used in salads and drizzled on soups and pasta. Due to its low smoke point temperature, it can not be used for frying.</p> <p>&nbsp;</p> <p>And you do not need to waste all of the flesh. Traditionally it is used as animal feed but it is tasty and fine enough to be used in pies, breads, and other pumpkin recipes.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 123 (5g)