Hubbard Large Blue Pumpkin seeds

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Hubbard Large Blue Kürbissamen
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Hubbard Large Blue Pumpkin seeds

 

 

The common names are Hubbard Large Blue Pumpkin and New England Blue Hubbard. It belongs to the family Cucurbitaceae and genus Cucurbita. It is a variety of the species Cucurbita maxima. The subspecies are C. maxima subsp. Andreana and C. maxima subsp. Maxima. The synonyms are Cucumis rapallito carrere, Cucumis zapallito Carriere, Cucurbita farina Mozz. Ex Naudin, Cucurbita maxima var. trioba Millan,

It originated from South America and was cultivated for food by the native people. The plant is grown directly into the soil at a depth of 3cm and a spacing of 1m during spring or after frost. It takes 13 to 14 weeks to produce ripe fruits. The fruit is harvested when they are big enough. It requires well-drained moist soils in a place where there is full sun. It is not good to transplant the plant; hence, it is sown directly into the soil. The plant can be grown in the temperate zones and tropics where there is a warm growing season of not less than 150 days.

It grows well in places with temperatures of between 20 to 30 degrees Celsius though it may tolerate temperatures of 9 to 38 degrees Celsius. It does not tolerate very low temperatures. Grows well where there is a well-drained nutrient-rich soil in warm temperatures. It is an annual plant. Bear yellow flowers from June to July. It grows to a diameter of approximately 30 cm and measures 4.9 to 9kg. The fruits are dusky grey-blue and have a surface texture that is warty. The colour of the flesh is orange to golden yellow. Have large, flat cream coloured seeds. Have a sweet taste which is balanced. They can be stored for up to six months if they are harvested when mature. They are stored in a cool and dry surface.

Hubbard large blue pumpkin can be roasted because it has a dry and sweet flesh. Young flowers can also be eaten raw or cooked and the young stems and leaves are cooked to make a tasty dish. It can be used to make soups or stew. It can be used as a substitute in recipes of pumpkin and butternut. Blue Hubbard squash has vitamin A and C, beta-carotene and niacin as well as iron potassium and fibre hence good for human health. The skin is not edible; therefore it needs to be removed.

 

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