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The vast majority of popular squash varieties are harvested when they no longer have green patches. When you tap the pumpkin, it should sound hollow and muffled. In this phase, the aromatic pulp is nice and firm and does not become fibrous.

However, a pumpkin only achieves premium quality if you let it ripen for a further 14 to 21 days in a bright place at a constant 20 degrees Celsius. You will be rewarded for this waiting time with a juicy, full-bodied pumpkin treat from our own cultivation.

Post-ripening is also recommended if the seeds are to be used to breed an individual variety. The more mature the pumpkin from which the seed comes, the easier it is to germinate the pumpkin seeds.

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