10+KABOCHA Chestnut Squash Pumpkin Seeds Sweet nutty flavor Japanese Pumpkin USA
Specifications
| Return Shipping Will Be Paid By | Buyer |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Refund Will Be Given As | Money Back |
| Country/Region Of Manufacture | United States |
| Type | Vegetable Seeds |
| Common Name | Pumpkin |
| Brand | Unbranded |
10+ KABOCHA Chestnut Squash Pumpkin Seeds Sweet Chestnut flavor Japanese Pumpkin Seeds Winter Squash USA In Japan, "Kabocha" refers to winter squash and pumpkins. Elsewhere, "Kabocha" has come to refer to cucurbita maxima, a type of winter squash developed in Japan where it's referred to as "Kuri kabocha" or "chestnut squash" due to its nutty flavor. As our winter squash, this Kabocha pumpkin is perfect for roasting, stuffing,pureeing, and more. SowingTo direct sow, about a week after the last frost or when the soil temperature reaches an average of 70 degrees F(21 degrees C), plant the seedlings in very rich soil 8-10 inches apart in rows 10-12 inches apart. Kabocha squash plants have sensitive root systems that dislike transplanting. Keep the seeds consistently moist and in at least 6 hours of sun per day.GrowingWhile Kabocha squash plants are adaptable to a variety of soils, they prefer fertile, well-draining soil with a pH of 6.0-6.8. Since Kabocha pumpkin seedlings do not tolerate frost, provide protective coverings if cold weather threatens. Keep the soil moist at all times,but avoid getting the leaves wet as this can cause diseases such as rot or mildew.When the vines begin to develop, a layer of mulch will help conserve moisture and control weeds,mulch also will keep the pumpkins clean and protect them from too much soil contact. By midsummer, pinch off all the blooms to concentrate the plant's energy on the developing pumpkins.HarvestingReady to harvest 90-100 days.Regardless of color or size,pumpkins are generally ripe once the stem is solid and rind is tough, unable to be pierced by a fingernail.Store Kabocha winter squash at 50-60 F(10-15 C.)with a relative humidity of 50-70% and good air flow. After storing for a few weeks, most varieties of Kabocha squash pumpkins become sweeter.
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