Rich, sweet and creamy orange flesh encased in an edible green skin make for a versatile and nutritious addition to your vegetable patch. Delicious roasted or eaten as tempura, it is highly prized in Japan for the length of time for which it can be stored over the winter.
- Sow vertically, 1cm deep and 50cm apart in a sheltered spot with plenty of well-rotted manure.
- Feed every 2 weeks.
- Water well, avoiding wetting the fruit.
- Lift growing fruit off the soil to rest on clay, wood or straw.
- Remove any foliage that is shading the fruit, which need sun to ripen.
- Harvest before frosts, once the leaves begin to wither and turn yellow.
- Kabocha will last longer if a good portion of the stalk is left intact and they are cured in the sun for 7-14 days after harvest.
2g- Contains 5 seeds
Kabocha Japanese Pumpkin Seeds
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