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dark knight seeds

Dark knight seeds

Несколько человек поставили этому магазину 5 звезд за последние 7 дней.

Материалы: 10 seeds, FREE stake to label your pumpkins, Instructions

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Thank you so much! Going to use these seeds next year to grow our own pumpkins for fall decorations for our porch! Can't wait to plant them in the spring. This is going to be a gift for my toddler's Halloween bucket with a Spookly the Square pumpkin book!

Dark knight seeds

  • Pumpkin Sowing Instructions
    Planting Depth
    Row Spacing:5’
    Hill Spacing:5’-6’
    Days to Germination: 5-10 days
    Germination Temperature: 65°-75°F

100 days. You can choose your look with this unique pumpkin. Harvest it early when it’s deep, deep green to almost black for dramatic displays (no need to paint it for that Pinterest-worthy look!), or leave it on the vine to ripen to bright orange. Either way, these long-lasting, 8-10 pound pumpkins have an endearing fat teardrop shape with moderate ribbing on powdery mildew-resistant semi-bush vines. (F1.)

Pumpkins need space to ramble, as well as a hot growing site in full sunlight. They may be started outdoors shortly after the last frost. Direct-sow 3 to 5 seeds per hill, then thin to the 2 strongest seedlings. To start seedlings indoors, sow singly in pots 3 to 4 weeks before transplant date. Provide seedlings with good ventilation, strong light and even moisture. Transplant outdoors after the last frost date. Enrich soil with organic fertilizer, compost and/or well rotted manure. Cover seedlings with cloches if it gets cool, water regularly and feed as needed with kelp or fish emulsion. (Powdery mildew on leaves won’t affect the pumpkins.) Harvest when mature with a sharp knife, leaving 2″ of stem at the top. To cure Pumpkins, if there is no danger of frost, leave outdoors in the sun for 10 days or place in a warm, dry room for 5 to 7 days. Store in a cool, dry place until use.

Average seed life: 2 years.

Cooking Tip:
The Frost Is on the Pumpkin

We’d be happy just to grow Rouge d’Étampes Pumpkins for their beauty alone, but they also make heavenly, velvety soups. Since they often grow quite large, we cut them up into large chunks, blanch briefly in boiling water, then wrap the chunks individually in foil and put them in the freezer for a winter-long supply.