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Pumpkins 'Kikuza'

Pumpkins 'Kikuza'

Product number: 214075
Origin: Japan
Latin: Cucurbita moschata

Beautiful historic variety from Japan, this variety was already cultivated in the Edo period (1603-1867)! The elegant, deeply ribbed fruits are 10-15 cm in diameter and change color from light beige to light leathery brown. The remarkably sweet flesh has a nutty aroma. Can be stored for a long time! This variety is rarely cultivated, but highly recommended (also for restaurants).

Pumpkins can be grown outdoors without any problems. The growing tips can be pruned regularly and are edible! Harvesting in dry weather provides the best storability. All pumpkins are edible! For some varieties, we mention synonyms, which are the names under which the variety is also known. For other varieties, we mention very similar varieties; if you have a clear preference for one of the varieties mentioned together, please indicate this clearly.

Names:
Latin: Cucurbita moschata
Dutch: Pompoen 'Kikuza'
English: Pumpkin 'Kikuza'

Sowing method: From mid-March (indoors) or from mid-May outdoors in their final position. Plant spacing 100x150 cm. Pumpkins can be grown outdoors without problems. The growing tips should be pruned regularly and are edible! Harvesting during dry weather ensures the best storability.

Sowing/planting time:

March
April
May

Harvesting time:

September
October

Soil type:

All soil types

Cultivation location:

Indoors
Outdoors

Position:

Flower colour: Yellow flowers
Origin: Japan
Average growth height: More than 200 cm
Annual or perennial: Annual
Attractive to insects: Various insects
Winter hardy: Not frost hardy
Ease of cultivation: Moderate

Latin: Cucurbita moschata
Dutch: Pumpkin 'Kikuza'
Also known as: Not applicable / Not known
English: Pumpkin 'Kikuza'

On “A Kihei Garden Cuisine” we read: Sweet Kikuza averaged 3 lbs and they were the sweetest of all of the squash I've grown. The vines trailed 15 to 20 feet and the plants produced at least 3 mature fruits. Kikuza doesn't need to cure for long - when they lose their green tinge and turn a bit darker they're ready to use. Kikuza is a good squash to use for making gnocchi, soup or pie filling. It takes more than one to make soup or a pie, but one Kikuza is enough to make gnocchi. Gnocchi has become one of my favorite things to make with squash - it can be made with any type of flavorful squash or pumpkin. Following are links for uniquely different squash gnocchi recipes. (Pumpkin Gnocchi is made with amaretti cookies.)