Pumpkin

Pumpkin (Cucurbita) is an annual plant from the cucurbitaceae family, valued for its tasty flesh and versatile use in the kitchen. It is rich in vitamins A, C, E and minerals such as potassium and iron. Regular consumption of pumpkin supports the immune system, eyesight and skin health.

Cultivation requirements:

• Position: Pumpkin prefers sunny, warm and wind-sheltered positions. It is a thermophilic plant, so the best yields are obtained in places with high sunlight.

• Soil: It grows best on fertile, humus soils, with a slightly acidic to neutral pH (pH 6.0-7.0). The soil should be well-drained and moist, but not waterlogged.

Sowing and care:

• Sowing: Pumpkin seeds are sown in May, when the risk of frost has passed, directly into the ground or seedlings are prepared earlier in April. The recommended spacing is 1-1.5 m between plants, due to their spreading growth.

• Irrigation: Regular watering is crucial, especially during flowering and fruit set. Flooding should be avoided so as not to lead to root rot.

• Fertilization: Before sowing, it is worth enriching the soil with compost or well-decomposed manure. During vegetation, mineral fertilizers with a predominance of potassium and phosphorus can be used.

Pumpkin varieties recommended for cultivation in Poland:

• Hokkaido: A variety with small, orange fruits with edible skin and nutty taste. Ideal for soups and baking.

• Butternut: A pear-shaped pumpkin, bright orange flesh and a small amount of seeds. It is perfect for soups, casseroles, and desserts.

• Muscat de Provence: A variety with large, flattened fruits with ribbed skin and sweet, aromatic flesh. Great for preserves and long storage.

Harvesting and storage:

The pumpkin is ready for harvest from September to October, when the skin becomes hard and the stalk becomes woody. After harvesting, it should be dried in a warm, airy place, which will extend its shelf life. Store in a cool, dry room, which will allow you to enjoy its taste throughout the winter.