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Red Warty Thing Pumpkin Seeds

Red Warty Thing Pumpkin Seeds

0237

Developed from the 1897 heirloom 'Victor', which spent years in storage at the U.S. Seed Bank. Peculiar looking, but renowned for delicious flavor and fine texture. The bumpy, thick, red-orange skin protects the 10–20 pound pumpkins, allowing them to store for many months. Whether you carve it or eat it, 'Red Warty Thing' is sure to receive a lot of oohs and ahhs! 1–2 fruits on 10'–15' vines.

$4.49
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(~8 seeds)

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  • Variety Info
  • Sowing Info
  • Growing Info
  • Learn More

Variety Info

Days to Maturity: 110 days

Family: Cucurbitaceae

Type: Pumpkin, Winter Squash (Learn more)

Native: Southern South America

Hardiness: Frost-sensitive annual

Exposure: Full sun

Plant Dimensions: 10'–15' vines

Variety Info: 15"–18" diameter fruits weighing 18–20 pounds each, with bright red-orange, highly warted skin. 'Red Warty Thing' is a cross between 'American Turban' and 'Hubbard'-type squash, making it more of a squash than a pumpkin. Amount of "wartiness" can vary from fruit to fruit

Attributes: Frost Sensitive

Sowing Info

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

Growing Info

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.