Blue Jarrahdale Pumpkin Seeds

The Blue Jarrahdale Pumpkin is an heirloom variety of ornamental pumpkin that is as beautiful as it is delicious. Its deeply ribbed blue-grey skin protects its tasty, orange flesh that has a mild, pleasantly sweet flavour. Use them to make gratins, soufflés, pies, or eat them sautéd or fried. They can also be used to make fruit pastes or tasty, uncommon jams. The fruits of this pumpkin can be kept for 4 to 9 months. Sow in spring and harvest from July to October. Easy to grow in warm conditions, in very rich, well-watered soil.

The pumpkin, in Latin Cucurbita maxima, belongs to the family Cucurbitaceae. It is a plant native to the tropical regions of South America. 'Jarrahdale' is an Australian variety that looks a bit like 'Hungarian Blue'. It is an annual plant that develops long, very vigorous, trailing or climbing vines, which cling onto any support by the means of tendrils. The leaves are large, simple, heart-shaped with 5 rounded lobes and are marked by palmate veins. They flower from spring to summer, depending on the date of sowing. There are two types of flowers in pumpkins and squashes: female and male flowers. They are made up of large, limp, yellow-orange petals. About 6 months after sowing, the female flowers produce large, slightly flattened, round fruits with very pronounced ribs that weigh 3 to 10 kg. Their colour is grey tinged with slate. They are borne by a thick spongy stalk with a rounded section. The flesh is dense, dry, fibrous and of good eating quality. The large white seeds are 2 to 3 cm long, oval, flattened in shape and are sometimes eaten roasted. They retain their germinating power for 4 to 5 years and emerge after a minimum of 9 days.

Sow this pumpkin in the spring, under a heated cover, in little pots, or directly in the open ground, once all risk of frost has passed. Much appreciated in culinary dishes, pumpkins can also be used to create all sorts of original decorations in the home. They bring a touch of exoticism and whimsy to a fruit bowl, mixed with bunches of grapes, apples, pears, Virginia creeper leaves, mini pumpkins and many other things. Use its flesh to make soups, purées, gratins, soufflés and sweet or salty pies. You can also make jam with it.