Pumpkin - Kabocha 'Japanese Pumpkin' (10 seeds)

85–100 days

Rare Japanese pumpkin with rich, dark green skin and dense orange flesh prized for its nutty, sweet flavour. A culinary favourite in Japan, used in soups, tempura, and simmered dishes for its chestnut-like texture. Also excellent roasted, steamed, or mashed.

Vigorous vines thrive in full sun with fertile, free-draining soil. Keep soil moist and mulch well. Harvest when the skin hardens and the stem begins to dry. Cure in a warm, dry spot before storage.

Note: Seeds have been treated with fungicide.

Sow seeds in good quality seed mix, maintain moist soil, and place in a warm, sunny location. Transplant seedlings outdoors after the risk of frost.

10 seeds