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Pumpkin "Atlantic Giant"
Cucurbita maxima Duch. ex. Lam.
3.03€
Ex Tax: 2.45€
Ex Tax: 2.45€
Large-fruited Pumpkin "Atlantic Giant" - Cucurbita maxima Duch.
Mid-late variety (110-130 days). Gains weight up to 50 kg. Stores well.
Best previous crops for pumpkin include perennial grasses, virgin land, fallow, annual grasses, cabbage, potato, tomato, and onion. To reduce disease risk, return pumpkin to the same spot only after 3-4 years. Pumpkin does not require direct liming; it responds very well to organic fertilizers (manure or compost 60-80 kg/10 m2) and to nitrogen-potassium feeding during flowering and the start of fruit set (potassium nitrate 100 g/10 m2) with watering. With poor nutrition, pumpkin ovaries may drop. Foliar spraying with sodium humate (0.02% solution) is also beneficial.
Mid-late variety (110-130 days). Gains weight up to 50 kg. Stores well.
Best previous crops for pumpkin include perennial grasses, virgin land, fallow, annual grasses, cabbage, potato, tomato, and onion. To reduce disease risk, return pumpkin to the same spot only after 3-4 years. Pumpkin does not require direct liming; it responds very well to organic fertilizers (manure or compost 60-80 kg/10 m2) and to nitrogen-potassium feeding during flowering and the start of fruit set (potassium nitrate 100 g/10 m2) with watering. With poor nutrition, pumpkin ovaries may drop. Foliar spraying with sodium humate (0.02% solution) is also beneficial.
Eng.: Pumpkin. Suom.: Jättikurpitsa. Sven.: Jättepumpa. Bot.: Cucurbita maxima Duch. ex. Lam.
* The pumpkin fruit is called a berry — and it’s the largest berry on the planet. It’s a juicy fruit containing many seeds inside.
Pumpkins are not only eaten: they are also used to make utensils, containers for liquids and dry goods, and even musical instruments...
But above all, pumpkin is one of the best food plants. In calories it is comparable to cauliflower. Pumpkin flesh contains up to 25% dry matter, up to 20% starch, and up to 15% fat. It is rich in pectins. Pumpkin contains more iron than many other vegetables, so it is recommended for anaemia. It is also a true source of vitamins: E, T, C, B1, B2, B5, and carotenoids. Pumpkin is also notable for its high content of mineral salts — potassium, calcium, magnesium, iron, copper, cobalt and others.
Pumpkin is eaten raw; it is baked, fried, steamed and stewed. Drinks, jam and candied fruits are made from pumpkin.
It has been noted that pumpkin flesh supports digestive function, promotes bile flow, and helps regulate water–salt balance. It is recommended boiled or raw for people with cardiovascular conditions, swelling, liver and kidney issues, salt-balance disorders, and constipation.
“Milk” made from pumpkin and hemp seeds is considered a helpful remedy for liver and bladder problems.
Pumpkin juice is a good diuretic and choleretic drink; in small amounts it can help with insomnia.
Pumpkin seeds have long been used to expel tapeworms: beef, pork and dwarf tapeworm.
Pumpkin stores well in winter even at room conditions, providing vitamins when other vegetables are scarce. In urological practice, a pumpkin-seed preparation — oil extract — is widely used for prevention and support in prostate conditions.
* When slicing vegetables, use a stainless-steel knife: vitamin C breaks down on contact with iron!
* Raw vegetables are best cut on a plastic or porcelain board, as wood absorbs juice... (if you use a wooden board, care for it: rinse with boiling water after use and at least once a week rub with salt using a soft sponge. If the board becomes uneven, sand it lightly).
* The larger the pieces, the fewer nutrients are lost during cooking and preserving.
