Varieties and cultivation of butternut pumpkins
Sectional pumpkin of Musk Th Provance variety
Everything in our family is very love pumpkin... With her we cook and first and second courses... And candied peels can be used in baking: in pies, cakes, puddings. They are also good with tea instead of sweets, and much more useful. And how pumpkin juice helps your health! My advice to you is to grow a pumpkin in your summer cottage!
All gardeners, when growing pumpkins in their beds, are increasingly opting for varieties of butternut pumpkin Cucurbita moschata). And this despite the fact that she is approaching in warmth to the watermelon... And everything is explained simply: firstly, new varieties of it appeared, more adapted to the difficult conditions and weather in Russia. Secondly, in the open field, a good harvest of this pumpkin can be obtained by growing it through seedlings or using temporary shelters. And most importantly, why gardeners are trying to grow this type of pumpkin - this tropicana has not only excellent taste, but also a lot of substances useful to human health.
Well-ripened butternut squash contains a record amount of carotene, sugars, pectin and trace elements, especially iron. And finally, it can be stored for about a year - until the next harvest, even in room conditions.
Culinary experts have long awarded the title of queen of the gourmet table to butternut squash. Its juicy red-orange flesh is great even raw, and it becomes very tender when cooked hot. The light aroma of nutmeg, which gave the name to the species, gives a special piquancy to the dishes.
By morphological characteristics, this type of pumpkin occupies an intermediate position between hard-bark and large-fruited pumpkins. The leaves of the butternut squash are softer, large, rounded, dark green, often with white or silvery spots in the corners, between the veins. The flowers are pale orange, bell-shaped with pointed petals. The stem is creeping, the root system is branched as widely as its lashes. The stem (tail) is faceted, widened at the base. Seeds are dirty gray with a darker colored fringed scar. Fruits with soft, thin bark are of great variety in shape and color. This is the latest ripening pumpkin.
Butternut squash is famous for its wide variety of subspecies. Botanists distinguish six of them: Turkestan, North American, Japanese, Indian, Mexican, Colombian. Our gardeners are familiar, perhaps, only the first three subspecies.
The earliest varieties are in the Turkestan subspecies, which is dominated by weakly segmented elongated fruits with very thick flesh. In shape, they can be club-shaped, interceptions, pitcher-shaped, pear-shaped, elliptical, spherical, oblate. The best palatability of butternut squash includes interceptors, the cylindrical fruits of which are expanded at the base of the floral end. They are elongated and shortened. Unfortunately, most of the Russian varieties (Pearl, Intercept, Honey Guitar, etc.) are rather late-ripening, therefore, in regions with shorter summers, they are grown only through seedlings.
Walbeden Buttersib Pumpkin Variety
The American variety Walbeden Buttersib is very popular in the world. It is super early ripening (85-95 days), sweet with the finest nutty flavor, with a dense, oily orange flesh. Its fruits can be stored in an apartment all winter. The plant itself is powerful, long-leaved. Fruits are round-cylindrical, even, up to 60 cm long, up to 14 cm in diameter. Seeds are located throughout the fruit. Its flesh is crispy, orange with an amazing nutmeg and nutty and sweet aftertaste. Fruit weight - 6-10 kg.
Even more miniature Japanese interceptors (weighing 1-2 kg) are especially appreciated. Unfortunately, their varieties in Russia can only be found among amateurs. This includes the Barbara variety. This is an early variety with fruits weighing 0.8-1.2 kg. It has a dark green skin with creamy stripes. Orange pulp with excellent taste, fruits up to 15-20 cm long. They have fantastic shapes - oval-elongated-finger-shaped with a small seed chamber at the end of the fruit. Ideal for eating raw, for making purees, juices and all kinds of sweets.
Not so long ago, seeds of two varieties of very sweet pumpkin appeared on the market. This is a popular French variety Musk Th Provance. It is a late ripening (120-140 days) table variety for dietary and medical nutrition, resistant to a complex of diseases and drought. The plant itself is long-leaved. The shape of the fruit is unusual - round-flat with pronounced ribs of a dark yellow color. The pulp has an intense orange-red color, excellent taste, very sweet and aromatic. The fruit can be stored all winter. This pumpkin is used by chefs all over the world and can be found on the menus of the world's best restaurants. It is intended for use fresh, boiled, stewed, canned, dried and dried.
And here is a variety from China Thailand Pumpkin. A very interesting and high-yielding variety. Mid-season (100-120 days), table nutmeg variety for dietary and medical nutrition. The plant is vigorous, long-leaved (up to 5 m), well branched. The shape of the fruit is round-flat with pronounced ribs. The surface of the fruit is wrinkled, rough. The color of the fruits is gray-turquoise-greenish with a yellow spot. The pulp is very dense, bright orange of excellent taste, very sweet and aromatic, with a nutty flavor. The seed chamber is small and dense. It is used fresh, boiled, stewed, canned, dried and dried. It keeps well throughout the year due to its dense and tough peel.
Tromba D'Albenga cultivar (Albenga tubes)
And absolutely for lovers of exotic a long-fruited Italian variety Tromba D'Albenga (Albenga Pipes)... The original and rarest variety of butternut pumpkin (65-75 days). The fruit forms long (more than 1 m), thickened at the end, which resemble a musical horn in their shape. Average fruit weight is 2-3 kg (so-called portioned varieties). The pulp is bright yellow in color, completely fills the fruit, and the seed chamber is only thickened. The variety is noted for its high taste and marketability, good keeping quality and very abundant yield. Harvest in small fruits or allow them to grow larger. The flowers of this variety look like huge gramophones. Young unopened flowers are used in cooking.
The fruits of the Tuba Albenga variety grow up to 1-1.5 m long and at first have a green color, therefore they are very similar to snakes. As they grow, they can be formed into different "cool" compositions. By the end of the season, they are almost brown. Ripe pumpkins have a dense, dark beige flesh that tastes like a nut. The variety is quite unpretentious and fast-growing. It is better to grow with a garter to the support, since young fruits can rot on the ground in damp weather. The fruits are stored for 6-8 months. Their shape is unique - almost 1.5 m in length, the pumpkin is graceful, like a corresponding musical instrument. The seed chamber takes up only a few centimeters where the flower was. The pumpkin is high-yielding, the fruits are tied with a garland. It's amazing how she feeds such large offspring.
Variety Guitar Share
Variety Guitar Dolya is a consistently productive mid-season (91-136 days) variety. The plant is medium-growing. Fruits are aligned, cylindrical, up to 50 cm long with a slight thickening at the flower end. Weighing 2.3-5.8 kg. The pulp is red-orange, tender, sweet, juicy. Productivity 4-5 kg per 1m². The surface of the fruit is slightly segmented; when ripe, it acquires a brown-orange color. The bark is thin, leathery, smooth, easy to cut. The pumpkin retains its marketability and taste for 120 days after being hardened for storage.
Kjeb pumpkin variety
Keb is an old Adyghe variety. Fruits are very sweet, weighing up to 20 kg, oblong, orange with a green line pattern throughout the fruit, with a small seed chamber. The rest of the space is occupied by the flesh of a bright red color with the smell of watermelon, which can be eaten raw. An excellent variety for long-term winter storage and culinary processing. Refers to the nutmeg pumpkin species.
Pumpkin variety Honey
Variety Medovaya - has fruits of medium size, weighing 5-8 kg, club-shaped with a small seed chamber at the end of the fruit. They are fleshy, very sweet with a nutmeg, watermelon flavor. The variety is mid-season, a powerful bush, long-flowered. It is an excellent variety for all types of processing.
Pumpkin variety Honey guitar
Variety Honey guitar. A stunningly beautiful variety that stands out among the butternut squash. The lash is up to 10 m or more long, the pumpkin is very productive. Its fruits are crescent-shaped with a clavate end; they are more than 1 m long, with a large amount of pulp, the seeds are collected at the end of the fruit in a large part. A very tasty variety, the fruits can be eaten raw. Fruit weight over 15 kg, honey pulp, very sweet, orange-red in color with honey-watermelon nutmeg aroma. In terms of the content of carotene, other vitamins and useful microelements, it surpasses carrots and apricots. Has high nutritional and dietary properties. It is used in home cooking for the preparation of delicacies and juices, as well as for dietary healing food. Stored for 8-10 months, while becoming even more fragrant and sweeter.
Pumpkin variety Musk Acorn Sugar
The Musk Acorn Sugar is a late-ripening (110-130 days) table variety for dietary and medical nutrition. The plant is long-leaved. The shape of the fruit is round-elongated. Fruits of brown-orange color have a pronounced ribbing. Fruit weight reaches 15 kg. The pulp is orange in color, excellent taste, very sweet and aromatic, can be stored all winter. The pumpkin is resistant to a complex of diseases and drought. Suitable for use fresh, boiled, stewed, canned, dried and dried.
Sweet Meet cultivar - the plant belongs to the Muscat pumpkin species. Awesome delicacy from America. One of the most beautiful and unique pumpkins! The variety is mid-season (105-130 days). The plant is long-leaved, forms 2-3 lateral lashes, which allows the plant to set many fruits. Fruits are gray-green-orange, turbid-rounded, ribbed, weighing up to 5 kg. The pulp is dark red-orange, very sweet with a pleasant Muscat watermelon-melon aroma. Young fruits are also edible, they are cooked and consumed as zucchini, and mature ones are suitable for stuffing, baking, cereals and soups, for preparing delicious side dishes and desserts. Delicious, high yielding and long shelf life pumpkin. Plant it - you will not regret it!
Halloween is a variety from North America. The plant is vigorous, long-leaved, medium late, fruits are rounded, slightly elliptical in shape with pronounced ribbing, weighing up to 10 kg. The pulp is orange-red, very sweet, nutmeg type, excellent for consumption in raw and processed form.
Candied fruit - first of all, the rare, rich color of ripe fruits of this variety attracts attention - orange, with a green pattern. Classic color combination. Fruits are round-cylindrical, with a round seed chamber at the end. The length of the fruit is 40-45 cm. The pulp is bright orange-red, very firm and sweet, the taste is nutmeg and watermelon.
Usually, most of the harvest has already been harvested, only carrots, late cabbage and our late beauty - a pumpkin of this variety, remain in the beds. Its fruits have already poured (weighing 4-5 kg) and are waiting in the wings. I would especially like to note that this variety does not accumulate nitrates at all, it can be used for medical nutrition, it is also good fresh, without any culinary processing. The best candied fruits are made from it.
Miracle Yudo - this variety of miracle pumpkin can be eaten fresh, like sweet fruits! The new, unusually tasty medium late (up to 120 days) variety has an exceptionally high carotene content (25.5%), sugar content - 4.25%. The plant is powerful, long-leaved, the fruit is oval, slightly segmented, weighing 6-8 kg. The background color of the bark is orange with a gray bloom and a mesh pattern, the pulp is bright orange with a red tint, the fruits are well stored in winter. An excellent variety for culinary delights.
Pumpkin variety Vitamin in the context
Vitamin is an excellent variety for juicing. The shape of the fruit is oblong, orange, round-oval, up to 20 cm long, weighing 8-10 kg. Fruits are beige with cream stripes, smoothly ribbed. The pulp is red, with the smell of watermelon and nutmeg-aromatic, dense, very sweet. Contains a large amount of vitamins and minerals. The seed chamber is small. The plant is long-leaved, mid-season (90-120 days), belongs to the Muscat pumpkin species. This variety has a high yield and transportability of fruits, it is well stored until spring.
Pumpkin Peanut butter - early variety (60-70 days) for outdoor use. The plant is long-leaved: the main lash can reach 5 m, it has 3-5 lashes of the second order, 2-3 lashes of the third order. Fruits are cylindrical-rounded, orange-yellow in color, 30-50 cm long with a pear-shaped seed chamber of small size at the end of the fruit, fruits are also found without a seed chamber, only solid dense pulp.
It is very sweet, dense, deep orange in color. Fruits are stored for 6 to 12 months. In terms of carotene content, this pumpkin surpasses carrots by 2-3 times. It removes toxins from the body, helps to strengthen the immune system, is widely used in dietary nutrition, belongs to the nutmeg types of pumpkins. It is consumed raw, baked and boiled, the taste is high.
Butternut squash seeds are not recommended for food. Unlike other types of pumpkin, its seeds are small and have a tough and hard shell. May look ugly or cracked. The fruit contains, as a rule, a little of them. They are located at the end of the pumpkin. The rest of the place is occupied by sweet pulp.
In the middle lane, butternut pumpkin is grown only through seedlings - otherwise it will not have time to ripen. I sow the seeds at the end of April in half-liter cups, pour them with warm water. I feed seedlings twice complex mineral fertilizer... Cabbage, onions, potatoes, root vegetables, legumes are good as precursors for pumpkin, but not “relatives” - zucchini, squash, cucumbers.
In late May - early June, the seedlings are carefully planted in the ground under film shelters, placing them at a distance of 0.6-1 m from each other. After the threat of return frosts has passed, I remove the film. Before the growth of the lashes, care consists in weeding and loosening the soil. I leave no more than 2-3 ovaries on one plant - I still won't have time to ripen more, I pinch the stem (50 cm higher than the fruit). During the growth of the fruit, the pumpkin needs in good watering (at least 5 liters per plant).
I feed it several times: the first one - before flowering, preferably organic fertilizer (infusion of mullein 1:10), with the addition of 30–40 g of superphosphate, 15–25 g of potassium sulfate per 10 liters of water. The second falls at the time of flowering: 50 g of potassium sulfate and 15-20 g of nitrophoska per 10 liters of water (or 1 glass wood ash for the same amount of water). When the nights become cold, I cover the plantings with foil again.
I harvest butternut squash before frost, usually in September, in dry weather. When harvesting, I try not to damage the bark and always keep a 3–4 cm long stem-stem. Unripe pumpkins ripen well in a warm room during storage. During storage, the bark hardens, acquires a beige or light brown color, the pale pulp turns orange or beige. Butternut squash is very well stored - it can lie for a whole year.
For everyone who wants to grow the above varieties of butternut squash, we can offer seeds. For orders, we are waiting for an envelope with a return address, in which we will send the catalog. Write: Brizhan Valery Ivanovich, st. Kommunarov, 6, Art. Chelbasskaya, Kanevsky district, Krasnodar region, 353715. Our email address: [email protected]
Valery Brizhan, experienced gardener
Photo by the author
Description of the most popular pumpkin varieties with characteristics and photos
The varietal diversity of this vegetable culture is amazing - Squash, Arabat Pumpkin, Butternat and dozens of other names. Different shapes, sizes, colors and flavors, this vegetable will appeal to everyone. Gardeners can choose those pumpkin varieties that meet the characteristics of their site and taste preferences. What kind of pumpkin is the sweetest, how to choose a type of culture based on the characteristics of the growing area? For cultivation in a country garden, a bush pumpkin is suitable.
In this article, the most popular pumpkin varieties, a brief description and a photo of each variety are presented to the reader's attention. This information will help gardeners and summer residents grow this wonderful vitamin vegetable in their garden.
- General information and classification
- Popular varieties of butternut squash
- Spanish guitar
- Candied pumpkin
- Muscat de Provence
- Pumpkin varieties with large fruits
- Pumpkin lantern
- Russian porridge
- Varieties of hard-barked pumpkin
- The best varieties of pumpkin for open ground for the Moscow region
- Sweet pie
- Pastila Champagne
- Russian woman
- Varieties for Siberia and the Urals
- Sweet varieties
- Winter sweet
- Gray Volga
How to grow
You can grow pumpkin by seed and seedling method. Below we will consider each of them separately.
Planting with seeds / seedlings
Since this crop has a relatively long ripening period, it is recommended to grow butternut squash in seedlings. It is recommended to plant Prikubanskaya pumpkin on seedlings about three weeks before planting in open ground, in most regions this is the end of April.
The process of seed preparation is important when growing any kind of nutmeg gourd, since the size and taste of the future harvest will largely depend on the quality of the seed material.
Initially, the seeds are soaked in relatively hot (up to 40 ° C) water, then wrapped in a damp cloth and left at room temperature for several days. This simple procedure will facilitate germination and disinfect the seed.
Further, the moisture resistance of the seeds is increased. To this end, the seeds, all in the same damp cloth, are sent to the lower shelf of the refrigerator for 5 days.
The culture does not tolerate diving and transplanting, so it is recommended to immediately plant the seeds in separate peat pots. Ordinary wooden seedling boxes are fine, only the distance between the seeds should be increased immediately.
The soil is recommended as follows: a mixture of 2 parts of peat and 1 part of sawdust or deciduous humus. You can add a little fertilizer in the form of nitrophoska. If you buy soil directly from the store, soil for vegetables is most suitable.
The mixture is laid out in pots and watered abundantly. After that, holes are made in it, where the prepared seeds are planted. The depth is about 5 cm.
The pots are immediately placed on a well-lit windowsill and covered with plastic to create a greenhouse effect.
You can plant it in open ground when 3 real leaves appear, but you should not rush, wait until the average air temperature rises to at least +18 ° C. For some time after planting, it is recommended to cover the seedlings with a film - they are susceptible to any temperature fluctuations, especially in the downward direction.
The very name of the pumpkin variety (Prikubanskaya or Kubanskaya) speaks of the desired place for its cultivation. The climate on the banks of the Kuban is relatively warm, already in May the temperature rises above 20 ° C. At this time, sowing in open ground is also recommended.
Important! In regions with a temperate climate, pumpkin of this variety can be fully grown only by seedlings or even under a film.
Seeds are prepared in the same way as in the case of seedlings, planting is carried out in rows at a distance of 70-100 cm.You can plant 2-3 seeds in one hole, so that later you can cull weak shoots.
The place for planting and disembarking seedlings is chosen sunny. Recommended plots where the following crops were grown last year:
- potatoes (you need to make sure that the soil is not oversaturated with herbicides)
- all kinds of legumes
- cauliflower and white cabbage.
Caring for nutmeg zoned pumpkin is relatively simple, but requires adherence to certain sequential steps.
Be sure to water it with warm water, and quite abundantly: up to 5 liters per plant. Until the ovaries are formed, watered once a week, then once every 2 weeks is enough.
Important! After each watering, be sure to loosen the soil. But they do it shallowly. Initially, the root system is actively developing not only in depth, but also in breadth, deep loosening can greatly harm this process.
Top dressing is done in stages:
- the first - after the formation of the 5th leaflet, nitrophoska is used
- the second is produced by the mullein and is necessary when the whips begin to form.
While watering, you can add some wood ash to the water.
Weed removal and pinching
Remove weeds especially carefully before the formation of lashes, in the future their harm is minimal.
Important! It is not recommended to move the lashes during weeding, this can lead to falling off or improper formation of the ovaries.
Pinching of the ovaries is performed as needed to form the required number of fruits.
Features of cultivation and possible difficulties
The main enemy of butternut squash is cold. Try to cover the fragile sprouts at the first sign of a drop in temperature. Cooling may not destroy the plant, but it will certainly make the ripening of the fruits longer, and the fruits themselves relatively small.
Another important circumstance: if the groundwater at the planting site is high, the long root system of the butternut squash can begin to rot from an excess of moisture, and the plant will die for no apparent reason.
Growing tips from experienced gardeners
There are several secrets for growing this pumpkin variety that are good to know:
- The older the seeds, the better. It is optimal if they have been stored somewhere for several years.
- Do not water the pumpkin during flowering, this delays pollination, making the pollen heavier.
- If you want to grow a large pumpkin, leave only one fruit per plant.
- It is impossible to pick the pumpkin too early, even if the fruit is already fully formed in appearance - during storage, the immature, undelivered pumpkin will begin to rot.
Diseases and pests
It is believed that pests do not favor pumpkin. But they are still greedy for nutmeg, because it is sweet. There are a number of diseases that you may have to face:
- Powdery mildew develops in case of sudden changes in day and night temperatures. Disease can be prevented by covering the plants with a film at night.
- Anthracnose often affects plants that are grown under the film, the leaves and stems turn pink and die off. The reason is high humidity and excessive watering.
- Ascochitis can also occur due to moisture or frost on the soil, black spots appear on the leaves. Covering with film material will prevent illness.
- Melon aphids, which suck out plant juices, will scare off the infusion of wormwood or chamomile.
Of the pests, slugs are especially annoying for the butternut squash. They must be collected and destroyed in time; it is advisable to enclose the site with burlap.
THE MOST DELICIOUS PUMPKIN
Of course, everyone has different concepts of deliciousness. Someone likes it sweeter, someone needs candied fruit, someone needs an additive for minced meat or a "baking pot", someone needs juice ... Let's try to figure it out.
Unsweetened pumpkins are good for mashed potatoes, cutlets, cereals, pie fillings. So, according to gardeners, pumpkin of the SMILE variety in its raw form does not have a pronounced taste, only smells a little of a nut. It is not stored for long - 1.5-2 months after harvesting. The pulp is juicy and very firm, and it is better to rub it on an electric shredder. F has a similar taste, fried IAGURI, it can completely replace potatoes - tender, crumbly, it just melts in your mouth. You also need to use it quickly. The sweet flesh of BOSTON and HAZELNUT is also very dense, leaving behind a faint aftertaste of unripe nuts, although it smells like zucchini. BOSTON is good for candied fruits (they do not disintegrate into porridge), and oven-baked NUTS are tasty, just like CARAVAI, but unlike the latter, after heat treatment they acquire a characteristic pumpkin smell and taste of sweet potatoes.
You shouldn't store UCHIKIKURI either, it's RED KURI, HOKKAIDO. Its portioned fruits are not very sweet, but very beautiful. They are removed as they mature. When baked in the oven, the pulp acquires a pronounced sweetish-nutty taste, and with the addition of sugar, it is just food of the gods! Fruits of the SWEET DUMPLING variety are very convenient for stuffing: their dense, but thin peel retains its shape. The pulp is firm, sweet, but not cloying, juicy, tasty, with a nutty flavor when finished. By the end of January, it becomes sweeter, as does the flesh of the F1 CROWN PRINCE. One of the most exotic in appearance is the "vegetable" pumpkin MARINA IZ KIODZHA. Fresh, it smells like cucumber and tastes like a turnip. The pulp is dense, oily, dryish, not boiled soft. The bumpy skin gives the pumpkin an exotic look, but it is inconvenient to peel it. Well dried - after removal it does not deteriorate until spring.
Dessert pumpkins are tasty and raw - sweet, juicy, tender. When frying, they often lose their shape, but for porridge, jam, soufflé and juice - you can't imagine better.
The crumb tastes like a not very sweet melon and is well stored (although the bark becomes hard). The only negative is that her yield does not always correspond to the declared one.
CANDY has a thin bark, easy to cut. The pulp is dense, moderately juicy, bright orange, very sweet and tender. The MARBLE bark is also soft, and the flesh is thick, dense, sweet, with a weak mealy flavor and a cucumber-watermelon aroma. This pumpkin is tasty both raw and fried, suitable for cereals, jam and candied fruits. It is perfectly stored until the New Year, but after that it can lose sweetness, although this does not affect keeping quality.
The sweetest hard-boiled serving pumpkin is HONEY BOATDEUCATA. It is very beautiful, the pulp is tender, mealy-potato, the taste, especially when baked, is very sweet. Stored well, but the sweetness disappears by spring.
But in nutmeg gourds, the sweetness depends on the number of sunny days. Observing certain agricultural techniques, in the middle lane you can grow F, MATILDA - sweet, lying and fruitful, with dense pulp, as well as KOGIKA - early, compact, sweet, with an unusual fruity taste, and perfectly stored fruitful F1 BARBARA, the fruits of which have a melon aroma ...
The bush pumpkin has bright orange flesh. It has good gastronomic characteristics and a high carotene content.
The plant is compact, the stems are erect, and the fruits are formed at the base.
Each pumpkin variety is distinguished by its early maturity, reaching biological maturity in 80-100 days.
When choosing a suitable species for growing, several characteristics are taken into account:
- period of technical maturation
- the size of vegetables and their shape
- taste and thickness of pumpkin pulp
- keeping quality and transportation indicators
- yield figures.
Harvesting and storage
The pumpkin is afraid of frost, but they still try to harvest after the first light frosts, which kill only the leaves. This is a rather risky approach, but in a short summer, gardeners try to take the time so that the pumpkins ripen better. Finding out if a pumpkin is ripe is easier than dealing with a watermelon. So, for large-fruited and nutmeg pumpkin, a sign of ripening is the finally formed pattern of the fruit, and for the hard-bore, the drying of the stalk.
Unfortunately, in the conditions of the Moscow region, it is often necessary to remove pumpkins from the garden in a not quite ripe state. There is no big trouble in this, the pulp reaches during storage, in contrast to the seeds. But when picking such pumpkins, in no case should their peel be damaged and in general should be handled extremely carefully. Pumpkins are cut with pruning shears, leaving the stalk on the fruit, after which they are sorted and sent for storage or for immediate processing.
Pumpkins must be removed with stalks: without them they will not lie for a long time
Fully ripe and undamaged fruits, if possible, ripen in a warm place for 2-3 weeks, until the stalk finally wilts. Pumpkins are best stored in rooms with a temperature of 4–6 ° C at a relative humidity of 60–70%, where many varieties lie until the new harvest. Most varieties lie perfectly in the apartment, but the shelf life is limited to several months: soon after the New Year, the seeds begin to sprout into the pulp, and in the presence of the slightest damage, the pumpkin rot. In addition, when stored warm, the fruits dry out to a large extent.
When storing large quantities of pumpkins, special racks are equipped on which straw is laid out, and on top - pumpkins in one row and stalks upward, making sure that neighboring fruits do not touch. At the same time, forced ventilation is also equipped. Ordinary summer residents, having grown a dozen pumpkins, especially without hesitation, carry them home and place them in the storerooms or just under the bed. It is desirable that the chosen place is dark, this prolongs the shelf life of the crop.
Honestly, the author of these lines, who has been growing pumpkins for almost forty years, and mainly of nutmeg varieties, keeps them on cabinets, but it's warm there, under the ceiling. Nothing, lie until spring, do not deteriorate. The main thing is that they are initially healthy. By the way, I don't use mineral fertilizers ...
It is not difficult to grow a pumpkin in the Moscow region, the climate is quite suitable for most early and mid-season varieties. Planting is possible both with seeds and with pre-prepared seedlings. True, pumpkin takes up a lot of space in the garden, so the owners of the smallest plots do not always plant this crop, preferring other vegetables. But true lovers will always find a place and opportunity to get a healthy crop.