Gymnospermous pumpkin seeds can be eaten without peeling! Sharing our cultivation experience

If you have a free piece of land, then if you wish, you can grow a gymnosperm pumpkin. In general, pumpkins of various varieties are quite famous and often cultivated garden plants. But our family especially fell in love with gymnospermous pumpkin, we have been growing it for the fifth year already. We use our seeds.

I warn you right away that the more tasty seeds, the less pulp, and besides, it is not very tasty. In the photos gymnosperm pumpkin buttermilk variety. The seeds do not have a hard shell and are in demand for sale in supermarkets!

Take note of : All varieties of gymnosperms (which have seeds without an outer shell) have a thin and tasteless crumb! Pumpkins of this type are very close to the pumpkin varieties for Halloween, from which monsters are cut and placed in the middle of a candle. Incidentally, this is an interesting direction for the pumpkin business.

The plant does not form lashes, bush. Ripens within 3.5-4 months. The fruits are round in shape, all of the same size. Fruit weight 2.5-3.5 kg. The peel is colored orange, the flesh is light. Stored up to 4 months. The seeds are very tasty and are in great demand.

Note! To grow varieties of gymnospermous pumpkin, it is necessary to use seeds of three years ago, since if they are fresh, then from they will grow strong, but mostly sterile plants, which, moreover, will form mostly male flowers without ovaries.

How to prepare seeds for planting

One of the easiest ways is to harden the seeds in a non-concentrated solution of potassium permanganate for about thirty minutes. In addition to prevention, this method can be used to weed out spoiled specimens, as they float to the surface of the solution.

Also, if there is no potassium permanganate, then it can be replaced with boric acid or zinc sulfate. In fact, this method is no different from the previous one, except that the potassium permanganate is replaced with other drugs, and the procedure time is extended to twelve hours. At the end of the time, the seed is washed under cold water, and then dried well.

As for the use of gymnospermous pumpkin pulp for food, it is naturally possible, despite the low tasting ratings. But there is a very striking example here with tomatoes. In America, modern technical varieties and hybrids of tomato for combine harvesting and processing into tomato products are fresh and tasteless.

But the Americans answer something like this: "and for this there is pepper, salt and other spices and seasonings that will make the tomato delicious."

And further. Gymnosperm pumpkin is capricious. Not every gardener can do it. During germination, it requires an optimal ratio of heat and moisture, and during the growth period, it requires a lot of nutrients, heat and moisture.