Cucurbita maxima 'Hokkaido'
Hokkaido
Common names: Hokkaido pumpkin, Red Hokkaido
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Description
The Hokkaido is the most popular edible pumpkin in home gardens. Its orange‑red rind is edible, making soups and roasted vegetables especially easy. The flesh has a nutty, chestnut‑like flavor and the plant’s manageable size has made it a fall favorite; when fully mature it can be stored well into the new year.
Care instructions
Start indoors in April and transplant after the last frost (mid‑May, week 20) to a sunny, nutrient‑rich spot with plenty of room for vines. Water generously at the base and mulch to keep the soil moist. Harvest the fruit before the first frost when the stem has browned, then allow it to ripen at room temperature for two weeks to improve flavor and storage life.
Companion planting
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