Description

The Jarrahdale pumpkin, an Australian favorite, brings stunning autumn charm with its silvery bluish-grey color and deep ribbing. With a flattened drum shape, it grows to 6–12 pounds and is perfect for both display and use in cooking. The golden to orange flesh is nutty, sweet, and stringless, making it ideal for baking or carving. Known for its excellent storage capabilities, this versatile squash thrives in the garden and will continue to delight long after the season ends.

Botanical Name: Cucurbita maxima
Days to Maturity: 100 days
Family: Cucurbitaceae
Native: Southern South America
Hardiness: Frost-sensitive annual
Plant Dimensions: 10'–15' vines
Variety Information: 6–12 lbs., 10″ in diameter or larger. Flattened drum-shaped fruit with silvery bluish-grey deeply ribbed skin. Golden to orange-colored flesh with small seed cavity.

When to Sow Outside: RECOMMENDED. 2 to 4 weeks after your average last frost date, and when soil temperature is 70°–90°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before your average last frost date. Sow in biodegradable pots that can be planted directly in the ground. Transplant after your average last frost date, when weather is warm and settled.
Days to Emerge: 7–14 days
Seed Depth: 1″
Seed Spacing: 2–3 seeds per mound
Row Spacing: 4'–6' apart
Thinning: When several leaves, thin to 1 –2 per mound

Harvesting: Harvest pumpkins before the first fall frost, and when foliage has begun to dry out. Cut stem with a knife, leaving 3″–4″ of stem on the pumpkin. Do not hold the pumpkin by the stem; if stem attachment gets broken, or any part of the pumpkin bruises, the pumpkin may rot. Brush off any dirt or leaves. Ideally, cure at 80°-85°F and 80–85% humidity or a warm, sunny spot with good air circulation for 1 to 2 weeks before eating or storage. Do not allow harvested fruit to get wet.

This packet sows up to 5 mounds. 12 seeds in packet.