Japanese Green Pumpkin Seeds, Traditional, Flavorful And Nutritious

Experience the authentic taste and high nutritional value of Japanese Green Pumpkin Seeds, a traditional heirloom variety prized for its vibrant dark-green skin, firm golden flesh, and rich, sweet flavor. Perfect for culinary use and home gardening, this pumpkin delivers superior yields and excellent storage quality, making it a top choice for gardeners and chefs alike.

Features

1. Traditional Japanese heirloom variety
2. Rich, sweet, and nutty flavor ideal for cooking and baking
3. High in vitamins A, C, and antioxidants
4. Compact vines suitable for garden beds or small spaces
5. Long shelf life and great for winter storage

Specifications

1. Scientific Name: Cucurbita maxima
2. Common Name (U.S.): Japanese Pumpkin or Kabocha Squash
3. Seed Type: Heirloom, Non-GMO, Open-Pollinated
4. Plant Type: Warm-season annual
5. Season: Spring to Early Summer planting
6. Sun Exposure: Full Sun (6–8 hours daily)
7. Soil Type: Fertile, well-drained loamy soil
8. Soil pH: 6.0–7.5
9. USDA Hardiness Zones: 3–10
10. Days to Germination: 7–12 days
11. Days to Maturity: 90–100 days
12. Spacing: 3–4 feet apart in rows 5–6 feet apart
13. Watering: Consistent moisture, avoid waterlogging
14. Fruit Size: 3–5 lbs per pumpkin
15. Flesh Color: Deep yellow-orange
16. Storage: Store in a cool, dry place for several months

Planting Guide

1. Prepare Soil: Enrich with compost before sowing.
2. Sowing: Direct sow outdoors after the last frost or start indoors 3–4 weeks earlier.
3. Depth: Plant seeds 1 inch deep in hills of 3–4 seeds.
4. Watering: Water regularly; avoid overhead watering to reduce disease risk.
5. Harvesting: Harvest when rind hardens and stem turns brown. Cure for 7–10 days before storage.