Your shopping cart is empty!
Pumpkin “Hubbard Anna Swartz”
Eco seeds
New
Pumpkin “Hubbard Anna Swartz” — Cucurbita maxima Duchesne.
A rare American heirloom with dense flesh and the exquisite flavor of sweet potato.
A reliable and unpretentious variety, producing dark grey fruits weighing from 2.0 to 4.0 kg with a very hard rind.
A rare American heirloom with dense flesh and the exquisite flavor of sweet potato.
A reliable and unpretentious variety, producing dark grey fruits weighing from 2.0 to 4.0 kg with a very hard rind.
Technical characteristics:
-
Maturity: mid-season.
-
Fruit weight: 2000 — 4000 g.
-
Shape: round-flattened.
-
Flesh texture: dense.
-
Flower feature: edible.
-
Vine length: 150 — 400 cm.
-
Fruit size: 30 — 50 cm.
* History and origin: This family heirloom was preserved and passed down by Anna Swartz, who had been growing it in the USA since the 1950s. Thanks to its exceptional resilience and unique flavor profile, the variety has become a real find for lovers of authentic vegetable crops. The hard rind ensures excellent storability, allowing you to enjoy the harvest throughout the winter.
CARE.
Pumpkin care consists of watering, fertilizing, loosening, mulching the soil, and shaping the bush. Water it rarely, but abundantly. During flowering, watering is slightly restricted. To avoid washing the pollen off the flowers, water at the root, into the hole. Two weeks after planting, feed the plants with a mullein infusion (1 bucket per plant) mixed with NPK fertilizer (2 tablespoons). Repeat feeding after 15 and 30 days.
If pumpkin vines are not pinched, they can grow up to 5—7 meters, expending a lot of nutrients on foliage and setting many small pumpkins that won't have time to ripen. To get a good harvest, shape the plant into 1—3 stems, leaving 1—2 fruits on each. When the main stem reaches 1.5—2 meters and 1—2 ovaries appear, pinch the tip, leaving 4—5 leaves past the last ovary. Leave 1—2 side vines and remove the rest. The remaining vines can be pinned to the ground and covered with soil. They root easily, providing the fruits with much more nutrients and faster ripening.
Harvest pumpkins in dry weather from September 1 to 15, cutting them with the stalk. Under no circumstances should you lift them by the stalk — it may break off, risking rot during storage. The optimal storage temperature is +5—8°C. Pumpkins also store well at room temperature, away from direct sunlight. Unripe or damaged pumpkins should be processed: frozen, dried, or made into jam. Leave the best specimens until spring for seeds.
