Instructables

Growing pumpkins primarily FOR THE SEED. What variety do you recommend?

Is there a particular variety of Pumpkin that produces large, plump seeds for roasting?  


canucksgirl2 years ago
3 good types to try are "Neon", "Rouge Vif d Etampes" and "Howden". Neon matures earlier (at about 60 - 85 days) and does not need as much room in the garden. It produces 8-10 lb pumpkins. The Rouge Vif d Etampes (aka "Cinderella"), is an Heirloom variety and produces 15-20 lb pumpkins. (It was nicknamed the Cinderella because growers thought it looked like the pumpkin that was turned into Cinderella's carriage). Howden matures in 115 days and produces 20-25 lb pumpkins. All 3 varieties are good for baking, decorating and for seeds. They do not produce a "hull-ess" type seed. (I prefer the hull also). :) So, you should stay away from "Snack Jack" and "Kakai" as they are hull-less varieties.

If you have the room, growing all 3 types would be nice, as they mature at different rates, and would give you a good sense of what you prefer. Then air dry some of the seeds to be planted the next season. All 3 are also good west coasters.

I hope that helps. :)
bajablue (author)  canucksgirl2 years ago
As per your recommendation, I'm going to order some Neon seeds and start with them.

I need a Pumpkin that will mature early-on since I'll only be in Idaho for the Summer.

I'll also transport some sprouted (head start! ;-) seeds down to Mexico in late August to see what I can produce there.

I wonder if the inside seeds will continue to mature after the pumpkin is severed from the parent vine? I know the pumpkins will ripen to an orange color on the outside afterward, but does the seed development continue?

lol... just wonderin'... and Thank you. Your answer helped A LOT!
lol... my guess is no. I don't think the seeds will change much once the pumpkin is cut from the vine. (nice thought though!)

Also, in case the seed pack doesn't say, you should file down part of the outer husk (because they're really woody). It'll help get some moisture to them and speed up the germination. (Otherwise it'll take forever for them to start). Soaking the seeds overnight will help too, (but hopefully they give you more info when you buy the seeds).

Let me know how it goes (if ya remember). :)
bajablue (author)  canucksgirl2 years ago
lol... what did you say? ;-D
lol... you've never heard of that before?

It's a process called seed scarification, and its used with seeds that have tough woody shells. Some growers suggest soaking the seeds prior to planting, while others suggest using sandpaper to rub away part of that outer shell. If you don't, it takes a lot longer for that outer shell to break down naturally and allow for germination. So, in this case, I would just sand down one edge of the outer shell on each seed to speed up the process.

Here's more info on it:

http://en.wikipedia.org/wiki/Seed#Inducing_germination
Go with a variety that produces hull-less seeds. These are specifically for easily edible seeds.

Lady Godivia is a strain that comes to mind. I found a company online that still carries them:

http://www.sunriseseeds.com/catalog.0.html.0.html
bajablue (author)  CatTrampoline2 years ago
I've never eaten hull-less seeds.

They sound interesting, but I enjoy eating the entire seed with the shell on. Fabulous flavor and great fiber! ;-)