100% Certified Organic & Demeter Certified Bio-Dynamic Seed
Grown, harvested, dried and packed on Transition Farm
NOTE - If ordering from Western Australia, please check the POSTAGE page for further information
Pumpkin 'Black Futsu'
Pumpkin 'Black Futsu'
Cucurbita moschata
‘Black Futsu’ is an heirloom Japanese pumpkin with attractive, deeply ribbed, bumpy skin that cures from deep black-green to a warm orange buff colour with hints of grey and a cloud bloom. The long maturing time , imbues the dry flesh with a robust, rich, nutty pumpkin flavour that carmelises slightly when roasted and has the deepest orange colour.
Great roasted, fried in tempura, pureed in pies or soups, or pickled! 4-5 fruits per plant, averaging 1-2kg each
‘Black Futsu’ is a beautiful seasonal display variety especially for tables as it is smaller and is long storing. This pumpkin is winning our 2022 taste tests with chefs!
SEED COUNT: 12 approx
Germination: Lot#12422 99% May 2023
Seed Raising, Growing and Harvest Information
| Plant Type | Site | Spacing | Height | Sowing Depth |
Days to Germination |
Days to Maturity |
|---|---|---|---|---|---|---|
| Annual | Full Sun | 60 cm between plants 1-1.5m between rows |
40cm | 15mm | 5-7 days @ 24-35°C |
105 days |
TRANSPLANTING - Sow 2-3 seeds per 5cm container 3 weeks prior to transplanting. Germinate at 24-35°C. Thin with scissors to 1 plant/container. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out 60cm between plants in rows 1-1.5m apart. Handle seedlings carefully; minimal root disturbance is best.
DIRECT SEEDING - Sow in late spring when soil is at least 21°C and frost danger has passed. Sow 2-4 seeds allowing 60cm between mounds, 15mm deep. Thin to 1 plant per spacing interval after seedlings are established.
HARVEST - Fruits can tolerate 1-2 light frosts, however, temperatures below -2°C can damage fruit. When fruit color is fully developed, clip handles close to the vine. Avoid picking up fruits by handles and take care not to damage the skin/rind. Sun cure in the field for 5-7 days or cure indoors by keeping fruits at 27-29°C with good air ventilation. Store at 10-15°C with 50-70% relative humidity and good ventilation.
