Japanese Green Pumpkin Seeds, Traditional, Flavorful And Nutritious

Product Introduction

Japanese Green Pumpkin (Cucurbita maxima), also known as Kabocha, is a sweet, nutty-flavored winter squash highly valued in Japanese cuisine. It has dark green, slightly bumpy skin with bright orange flesh, offering a rich, creamy texture when cooked. Known for its high nutritional value and versatile culinary uses, this pumpkin is a great addition to home gardens, producing vigorous vines with abundant fruits.

Why Choose Japanese Green Pumpkin?

• Rich, Sweet Flavor – Tastes like a blend of sweet potato and chestnut, making it perfect for various dishes.
• Highly Nutritious – Packed with beta-carotene, fiber, vitamin C, and potassium for a health boost.
• High Yield & Easy to Grow – Produces multiple fruits per plant under the right conditions.
• Long Storage Life – Stores well for months after harvesting, improving in sweetness over time.
• Versatile Culinary Uses – Ideal for roasting, soups, tempura, purees, and desserts.

How to Grow and Care for Japanese Green Pumpkin

Seed Sowing & Germination

• Best Time to Plant: Start indoors 2-3 weeks before the last frost, or sow directly outdoors when soil temperatures reach 65-85°F (18-29°C).
• Sowing Depth: Plant 1 inch deep in fertile, well-drained soil.
• Spacing: Leave 3-4 feet between plants and 6-8 feet between rows to allow vines to spread.
• Germination Time: 5-10 days under warm conditions.

Transplanting & Growth

• Transplant seedlings once they develop strong roots and true leaves.
• Provide full sun exposure (at least 6-8 hours daily).
• Train vines along a trellis or ground space for optimal growth.

Maintenance & Care

• Watering: Keep soil evenly moist, but avoid waterlogging.
• Fertilization: Use a balanced organic fertilizer every 3-4 weeks during the growing season.
• Pollination: Hand pollinate if needed to ensure fruit development.
• Pest & Disease Control: Monitor for squash vine borers, aphids, and powdery mildew; use organic treatments as needed.

Harvesting & Storage

• Harvest Time: 90-110 days after planting when the skin hardens and turns dark green.
• Storage: Cure in a warm, dry place for 10-14 days, then store in a cool, dry area for several months.

Specifications

• Scientific Name: Cucurbita maxima
• Common Name: Japanese Green Pumpkin, Kabocha
• Plant Type: Annual vine
• Sun Requirements: Full sun
• Soil Type: Rich, well-draining soil with high organic matter
• Watering Needs: Moderate; keep soil consistently moist
• Growth Habit: Sprawling vine with large leaves
• Fruit Size: 3-5 lbs per pumpkin, round and dark green with light stripes
• Hardiness Zones: USDA 3-10

Grow your own Japanese Green Pumpkin for a delicious, nutrient-rich, and long-storing harvest perfect for traditional and modern recipes!