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 'Musquee de Provence'
Pumpkin 'Musquee de Provence'
Cucurbita moschata
Musquee de Provence is an Heirloom from southern France where it was often sold by the slice in the marketplaces. Deeply ribbed with irregular shaped lobes, the smooth skin of this very decorative pumpkin is mottled green, burnt orange.
Cut it open and watch as it’s juice beads on the vibrant orange, finely textured, sweet and slightly spiced flesh – reminiscent of a cantaloupe. This is cherished by chefs for its flavour and texture. It is wonderful raw and has many cooked applications such as soups, stews, pies, roasted in slices and grilled.
Long Storing. Incredibly decorative. Very tasty!!!
SEED COUNT: 15 approx.
Germination: Lot#19425 96% Jun 2023
Seed Raising, Growing and Harvest Information
| Plant Type | Site | Spacing | Height | Sowing Depth |
Days to Germination |
Days to Maturity |
|---|---|---|---|---|---|---|
| Annual | Full Sun | 2m apart | 40cm | 25mm | 5-7 days @ 24-35 degrees |
110 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 with scissors. 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, 25mm 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.
