Harvesting and storing pumpkins: why curing matters most
A pumpkin that looks perfect isn't necessarily ready for storage. Two weeks of patience and a warm spot will keep it good well into winter.
Early October is pumpkin time for many gardeners. Harvest too early or store them the wrong way, and the fruits turn soft by December. Yet only a few simple steps make the difference.
How to tell when pumpkins are ready
A ripe pumpkin has a hard rind that your fingernail can no longer pierce. The stem turns dry, corky and woody, and the plant’s leaves usually die back by then. A dull, hollow sound when you tap it is a good sign too. Hokkaido types should be a deep, even orange-red.
Harvest before the first frost
Pumpkins are not frost-hardy. Even a light frost damages the rind and shortens storage life. So keep an eye on the forecast over the next few days: if frost is on the way, harvest all fruits, even those not fully coloured, and use the less ripe ones first. Cut the pumpkin with a sharp knife and leave a stem of three to five centimetres. Without the stem, the fruit rots at the stem end much faster.
Curing: the step many people skip
Place the pumpkins in a warm, dry and airy spot for about one to two weeks, ideally at 20 to 25 degrees Celsius. A sunny spot by the house, a windowsill or a greenhouse works well; bring them in when it’s wet or frost is forecast. During this time the rind dries further, small scratches cork over, and some of the starch in the flesh turns into sugar. The result: the fruits keep longer and taste more aromatic. Butternut in particular benefits.
How to store them properly
After curing, pumpkins need a cool, dry and well-ventilated place at around 10 to 15 degrees Celsius, such as a cellar, a cool larder or an unheated hallway. Lay the fruits side by side, not stacked, ideally on wood or cardboard. Never carry them by the stem, as it breaks off easily. Check every one to two weeks and use any fruit with soft spots right away. Hokkaido often keeps three to four months this way, butternut and musquée de Provence-type squash frequently even longer.
Bitter pumpkins: don’t eat them
If a pumpkin or courgette tastes distinctly bitter when you try it, spit it out and don’t eat the fruit. The cause is bitter compounds (cucurbitacins), which can cause nausea and stomach problems. This mostly happens when you sow seeds from your own harvest and edible and ornamental squash have crossed. Ornamental gourds are meant for decoration only. So buy true-to-type seed. Seed from your own harvest is only a safe choice if no other squash plants are flowering within bee range.
Write down what worked
Which variety stored well, and which didn’t? Where did the pumpkins grow this year? Notes like these are worth their weight in gold next year, because squash shouldn’t grow in the same spot year after year. In Rootivo’s bed editor you can record where your pumpkins grew and plan next year’s crop rotation right away.