So grow pumpkin in pots

Ethan010

Active Member
I decided to grow a small variety of pumpkin because I like the way they look and also like cooking them. and bought seedlings at a local nursery.
Pumpkins are easy to start from seed, but I didn't decide until late in the season so went with seedlings. If you do want to grow pumpkins from seeds, plant them about an inch deep after the soil has warmed up to at least 60 °F.

1.Use a Big Pot
I wouldn't try growing pumpkins in any pot that wasn't at least ten gallons. Fifteen to twenty gallons or bigger would be even better if you want to grow more than one plant. I've also had great success growing pumpkins in straw bale gardens.

2.Fill Your Pot With Good Soil - Make sure you use a high quality, fast draining potting soil. The more soil the better because it will retain water and pumpkins need a lot of water.
3.Make sure you keep on eye on the pumpkins- Basically if you are growing the pumpkins , Even small pumpkins need lots of sun to develop. Make sure your pot is getting at least six hours of direct sun a day.

When to Harvest Pumpkins - This would seem easier than in reality it is. The advice is to wait until the pumpkin skin is hard enough to withstand pressure from a finger nail and until it is a bright orange. Also, when you thump it with your knuckles it should sound a little hollow.I don't know...I just guess. However, it's a good idea to use a strong pair of pruning shears to cut your pumpkin off the vine--the stem can be very tough to cut. You want to keep the stem as long as possible, so cut as far from the pumpkin and close to the vine as you can.https://www.amazon.it/Roleadro-Coltivazione-Lampade-Piante-Spectrum/dp/B01N0NQ6ZY/ref

 

Poontanger

Well-Known Member
Heres a butternut i grew this season, it weighed just under 5 kilo , but not from a pot , the bottle is a 1.5 litre ' Pumpkins are great to grow as they keep so well
Good job Ethan, & interesting youve trelised, that saves space & the fruit ripens more evenly, cos 1 side is laying on the ground ' well done
 

Attachments

Heil Tweetler

Well-Known Member
I decided to grow a small variety of pumpkin because I like the way they look and also like cooking them. and bought seedlings at a local nursery.
Pumpkins are easy to start from seed, but I didn't decide until late in the season so went with seedlings. If you do want to grow pumpkins from seeds, plant them about an inch deep after the soil has warmed up to at least 60 °F.

1.Use a Big Pot
I wouldn't try growing pumpkins in any pot that wasn't at least ten gallons. Fifteen to twenty gallons or bigger would be even better if you want to grow more than one plant. I've also had great success growing pumpkins in straw bale gardens.

2.Fill Your Pot With Good Soil - Make sure you use a high quality, fast draining potting soil. The more soil the better because it will retain water and pumpkins need a lot of water.
3.Make sure you keep on eye on the pumpkins- Basically if you are growing the pumpkins , Even small pumpkins need lots of sun to develop. Make sure your pot is getting at least six hours of direct sun a day.

When to Harvest Pumpkins - This would seem easier than in reality it is. The advice is to wait until the pumpkin skin is hard enough to withstand pressure from a finger nail and until it is a bright orange. Also, when you thump it with your knuckles it should sound a little hollow.I don't know...I just guess. However, it's a good idea to use a strong pair of pruning shears to cut your pumpkin off the vine--the stem can be very tough to cut. You want to keep the stem as long as possible, so cut as far from the pumpkin and close to the vine as you can.https://www.amazon.it/Roleadro-Coltivazione-Lampade-Piante-Spectrum/dp/B01N0NQ6ZY/ref
Lovely garden, take me on a tour? What else is growing?:
 
Last edited:

Ethan010

Active Member
What do you make with your pumpkins? I assume pumpkin pie. Do you keep all your seeds for roasting? Pumpkin seeds with a little garlic and salt are awesome!
I‘d love to roast the pumpkin seeds but but but ...you said the pumpkin seeds with a little garlic and salt are awesome? Does that mean roast the seeds with the garlic and salt something? Right ? I never had ever try it !!!!!!!!
 

OrganicGorilla

Well-Known Member
I‘d love to roast the pumpkin seeds but but but ...you said the pumpkin seeds with a little garlic and salt are awesome? Does that mean roast the seeds with the garlic and salt something? Right ? I never had ever try it !!!!!!!!
You should definitely try it. Garlic powder, salt and some olive oil and roast them in the oven. Just google making pumpkin seeds and I'm sure there are recipes to follow :bigjoint:
 

too larry

Well-Known Member
I‘d love to roast the pumpkin seeds but but but ...you said the pumpkin seeds with a little garlic and salt are awesome? Does that mean roast the seeds with the garlic and salt something? Right ? I never had ever try it !!!!!!!!
I grew some of these big squash this summer. We roast the seed from them just like pumpkin seeds. I like a little crushed red peppers added.

DSCF4863.JPG
 

Heil Tweetler

Well-Known Member
Yeah ! Basically just some fresh veggies , like pumpkin you can see in the pics , and the blueberries and some auto flowers !
Nice, your pumpkins look luscious.



I have a small container garden. I grow Angelica archangelica to use in baking pastry.

"
Angelica is a fascinating plant - the most archangelic of angels in the woods if we believe its Latin name. The huge stems and tender green leaves rise up to a man height in wet woodlands. I have one angelica plant in my garden too and watch her grow with reverence.

Not only is angelica part of many commercial drugs sold in regular pharmacies, it is edible. Its delicate taste permeates the stems, leaves and even seeds which are used in Persian cooking.



The French make candied angelica stems by immersing them in increasing concentrations of sugar for days. You'll find angelica in many chopped candied fruits mixes - they make the green part. But the whole stem is relatively rare to find and few dishes use it.

Last week I bought a few candied angelica stems at Béchard (picture) in Aix-en-Provence, the city's top confectionery stop and a mandatory stop for the wandering glutton.

http://fxcuisine.com/default.asp?language=2&Display=91&resolution=high
 
Top