Kakai Styrian, Pumpkin,

Kakai Styrian Pumpkin Seeds (Cucurbita pepo), The Styrian pumpkin aka as the hull-less or naked-seeded pumpkin. This unique pumpkin cultivar was developed in the province of Styria in Austria. This cultivar's unique seeds have a thin membrane instead of a shell, making the entire seed edible. The seeds are high in oil and can be eaten roasted or raw. The pumpkin's flesh is thin, bright yellow, coarse-textured, and tasty. The Styrian pumpkin plant is problem-free, fast-growing, and a rewardingly prolific producer of large fruits. Annual. 90 days to maturity.

Prepare the bed or the hill with compost or aged manure, direct-seed the seeds, and choose two or three seedlings from the hill. For rows, plant one plant every 3 feet. Keep weeded and watered. Harvest pumpkins at maturity (they go from green to striped orange/green) or right soon after the first frost. Cut open and scoop out seeds and membrane onto a screen. Using your hands, work until the seeds are free of spaghetti. It is usually best not to use water. Spread the seeds out on paper plates to dry, stirring several times per day, until the seeds are dry. Store in paper bags.

Pkt Size/Apprx Seeds
2.4 g / 12+ Seeds