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Pumpkin Crown Prince Organic Seeds

$4.40

Orange Cushaw is a distinctive heirloom Pumpkin producing large, pear-shaped fruits with characteristic curved or bent necks. The creamy skin is beautifully marked with orange stripes, while inside is pale yellow flesh with a mild, pleasantly sweet flavour reminiscent of button squash.

Fruits typically weigh around 5–9 kg and are wonderfully versatile in the kitchen. The mild flesh can be boiled, steamed, roasted or baked and is traditionally particularly well suited to pies. Its gentle flavour also works well in soups, stews and both sweet and savoury baking.

Cushaws are an old and distinctive group of pumpkins originating in the Americas, with a particularly long history of cultivation in North America. They were grown by Indigenous peoples well before European settlement and later became important vegetables in the food traditions of the southern United States, where cushaw pies, preserves and baked dishes remain traditional uses.

Cucurbita mixta is the older botanical name for the species now generally classified as Cucurbita argyrosperma. The species includes a diverse collection of cushaws and other pumpkins recognised by their characteristic fruit shapes, hardy vines and excellent storage qualities.

Orange Cushaw grows on vigorous trailing vines and requires plenty of room. Once properly matured and cured, the fruits store well, making it a useful pumpkin for extending the home-grown harvest beyond the growing season.

Approximately 22 seeds per packet

When to Plant (Australia)

Tropics: During the warm season, avoiding the wettest periods where disease pressure is high
Subtropics: Spring to summer
Mild climates: Spring to early summer after frost
Cold climates: Spring after all danger of frost; start indoors where the growing season is short

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil after all danger of frost has passed, or raise seedlings for transplanting once conditions are reliably warm.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and plenty of additional room for the vigorous trailing vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest when the skin has developed its mature cream and orange colouring, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature fruit in a warm, dry, well-ventilated position before moving to a cool, dry storage area. Properly matured and cured Orange Cushaw pumpkins have excellent keeping qualities.

Maturity: approximately 115 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Delicata Seeds

$3.90

Cucurbita pepo

Delicata is a much-loved heirloom winter squash producing attractive oblong fruits approximately 20 cm long and 7 cm wide. The creamy skin is patterned with distinctive dark green longitudinal stripes and flecks, while inside is sweet, golden flesh with a smooth, rich texture.

The flavour is notably sweet and often described as somewhere between pumpkin and sweet potato, with a slightly nutty quality. Its convenient individual size makes Delicata particularly good for roasting and stuffing. Simply halve the fruit, remove the seeds and bake, or fill with grains, vegetables, herbs, cheese or meat. The flesh is also excellent in soups, curries and warm salads.

One of Delicata's great culinary advantages is its edible skin. When cooked, the relatively thin rind becomes tender enough to eat, so there is generally no need to peel the fruit before roasting.

Delicata is an American heirloom dating to the late 19th century and was commercially introduced in the United States in the 1890s. After declining in popularity for a period, it enjoyed a resurgence as gardeners and cooks rediscovered its exceptional flavour, manageable fruit size and distinctive appearance.

Although commonly grouped with pumpkins and winter squash, Delicata belongs to Cucurbita pepo, the same species that includes zucchini, many summer squashes and numerous ornamental gourds.

Approximately 15 seeds per packet

When to Plant (Australia)

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil after all danger of frost has passed, or raise seedlings for transplanting once conditions are reliably warm.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–1.5 m between plants and provide room for the vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest when the cream-coloured skin has developed its characteristic dark green markings, the rind has hardened and the stem begins to dry. Cut fruits from the vine with a section of stem attached.

Allow mature fruit to cure in a warm, dry, well-ventilated position before storing. Delicata can be stored after harvest, although its thinner skin means it generally does not keep as long as the hardest-skinned winter pumpkins.

Maturity: approximately 100 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Futsu Seeds

$3.90

Cucurbita moschata

Futsu is a beautiful old Japanese heirloom Pumpkin prized for its extraordinary changing colour, deeply fluted shape and excellent eating quality. Fruits begin with very dark green skin, often appearing almost black, before gradually developing warm bronze, buff and orange tones as they mature and cure after harvest.

Beneath the striking skin is dense, fine-textured orange flesh with a rich, sweet and slightly nutty flavour. One of Futsu’s best qualities is that the flavour continues to develop after harvest, becoming sweeter and more complex during storage. It is superb roasted and equally suited to soups, curries, baking, purées and other savoury dishes.

Often known as Black Futsu or Futsu Kurokawa, this traditional Japanese variety belongs to Cucurbita moschata, a species particularly well adapted to warm growing conditions. Its heavily ribbed, somewhat flattened fruits are highly ornamental and can vary considerably in colour as they cure.

Japanese pumpkins are renowned for dense flesh and excellent culinary quality, and Futsu is no exception. Allowing the fruit a period of storage after harvest before eating can noticeably improve its sweetness and flavour.

Plants are vigorous trailing vines requiring warm conditions, full sun and plenty of room to spread. Like many C. moschata varieties, Futsu performs particularly well in warm and humid climates.

Pumpkins originated in the Americas and have been cultivated for thousands of years before spreading throughout the world. Japan subsequently developed its own distinctive pumpkin culture and numerous locally selected varieties, including richly flavoured C. moschata types such as Futsu.

Approximately 10 seeds per packet

When to Plant (Australia)

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil after all danger of frost has passed, or raise seedlings for transplanting once conditions are reliably warm.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest once fruits are fully mature and the rind has hardened. Cut from the vine with a generous section of stem attached and cure in a warm, dry, well-ventilated position.

During curing and storage, the dark skin gradually develops bronze to orange tones and the flesh becomes sweeter. Store mature fruit in a cool, dry position with good airflow.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Golden Nugget Organic Seeds

$4.40

Pumpkin Gramma Seeds

$3.90

Cucurbita moschata

Gramma is a classic Australian heirloom Pumpkin that has been grown in home and farm gardens for generations. A vigorous, hardy variety, it produces medium-sized, egg to pear-shaped fruits with smooth skin that matures from yellow to rich rusty orange.

Inside is dense, bright orange flesh with a sweet, creamy texture. Gramma is particularly famous for its use in traditional Gramma Pie, an old-fashioned Australian sweet pie made with cooked pumpkin, sugar and spices. The flesh is also excellent roasted, baked or used in soups, curries, preserves and other sweet or savoury dishes.

Gramma has a strong place in Australian food and gardening history, particularly in rural and regional communities. The name has been used in Australia for distinctive long or pear-shaped pumpkins since at least the 19th century, and gramma became closely associated with home preserving and baking. Recipes for Gramma Pie became a familiar part of Australian household cookery, especially in New South Wales and Queensland.

Plants are vigorous, sprawling vines with large, deeply lobed green leaves and golden-yellow flowers attractive to bees and other pollinators. Vines can extend several metres and are best given plenty of space to ramble.

As a Cucurbita moschata, Gramma thrives in warm conditions and is particularly well suited to many Australian climates. Mature fruits also have good keeping qualities, providing useful kitchen stores well beyond the growing season.

Pumpkins originated in the Americas and have been cultivated for thousands of years before spreading throughout the world. Over generations, Australian gardeners selected and maintained varieties particularly suited to local growing conditions and cooking traditions, with Gramma becoming one of the country's distinctive heritage pumpkins.

Approximately 10 seeds per packet

When to Plant (Australia)

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil after all danger of frost has passed, or raise seedlings for transplanting once conditions are reliably warm.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest once the skin has developed its mature yellow to rusty-orange colour, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before storing in a cool, dry place with good airflow.

Maturity: approximately 90–120 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Ironbark Seeds

From $4.20

Cucurbita maxima

Ironbark is a classic Australian heritage Pumpkin renowned for its exceptionally hard skin, excellent keeping qualities and richly flavoured flesh. It produces substantial oval fruits with distinctive dark grey-green, heavily textured or warted skin and dense yellow-orange flesh.

The thick, tough rind that gives Ironbark its name makes mature fruits exceptionally durable in storage. Properly harvested and cured pumpkins can be kept for many months, making this an excellent variety for gardeners wanting a dependable supply well beyond the growing season.

The firm yellow-orange flesh has a rich traditional pumpkin flavour and relatively dry texture. It is excellent roasted or baked and holds together well in curries and stews. It can also be used for soups, mash, scones, pies and other sweet or savoury pumpkin dishes.

Ironbark has a long history in Australian gardens and market production, where varieties capable of surviving transport and extended storage were particularly valuable. Its famously hard rind could be difficult to cut, but that same characteristic protected the flesh and helped make Ironbark a dependable household storage pumpkin.

Plants are vigorous trailing vines and require plenty of room to spread. Allow fruits to mature fully on the vine wherever possible, as a properly developed rind is important for achieving the variety's exceptional storage potential.

Pumpkins originated in the Americas and have been cultivated for thousands of years before spreading throughout the world. Australian growers subsequently maintained and selected varieties suited to local conditions and culinary traditions, with hardy keeping pumpkins such as Ironbark becoming enduring favourites.

Approximately 10 seeds per packet

When to Plant (Australia)

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil after all danger of frost has passed, or raise seedlings for transplanting once conditions are reliably warm.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest once the fruit has developed its mature dark grey-green colour, the rind is extremely hard and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before moving them to a cool, dry storage area. The exceptionally hard rind gives Ironbark excellent long-term keeping qualities.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Jack Be Little Organic Seeds

From $4.40

Pumpkin Jarrahdale Seeds

From $3.90

Cucurbita maxima

Jarrahdale is a classic Australian Pumpkin producing large, deeply ribbed fruits with distinctive slate-grey skin and dense, deep orange flesh. Long established as a popular market variety, it combines excellent eating quality, manageable preparation and very good storage life.

The flesh is sweet, rich and relatively dry, with a fine texture that makes Jarrahdale an outstanding all-purpose cooking pumpkin. It is excellent roasted, baked or mashed and works beautifully in soups, curries, scones, pies and other savoury or sweet dishes. Despite the substantial fruit size, the skin is comparatively easy to cut and peel.

Jarrahdale is a genuinely Australian variety, developed in Jarrahdale, Western Australia, south-east of Perth. It became an important commercial and home-garden pumpkin and remains one of the most recognisable Australian varieties, valued for its combination of flavour, attractive grey skin and dependable keeping qualities.

Plants are vigorous, sprawling vines and require plenty of room to grow. Fruits should be allowed to mature fully on the vine where possible, as mature pumpkins develop the best flavour and storage potential.

Pumpkins originated in the Americas and have been cultivated for thousands of years before spreading throughout the world. Australian growers subsequently selected varieties particularly suited to local conditions, transport, storage and cooking, with Jarrahdale becoming one of the country's enduring contributions to pumpkin diversity.

Approximately 15 seeds per packet

When to Plant (Australia)

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil after all danger of frost has passed, or raise seedlings for transplanting once conditions are reliably warm.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and plenty of additional room for the large vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest once fruits have developed their mature slate-grey colour, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached rather than lifting by the stalk.

Cure mature pumpkins in a warm, dry, well-ventilated position before moving them to a cool, dry storage area. Properly matured and cured Jarrahdale pumpkins have excellent keeping qualities.

Maturity: approximately 110–140 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Jaune Gros de Paris Seeds

$3.90

Pumpkin Kent Seeds

$3.90

Cucurbita moschata

Kent, traditionally known in Australia as Jap Pumpkin, is one of the country’s most familiar and dependable eating pumpkins. It produces rounded to slightly flattened fruits with grey-green skin, often mottled or striped with lighter markings, and firm, bright yellow to orange flesh.

The dense flesh has an excellent sweet, rich flavour and holds its texture particularly well when cooked. Kent is superb roasted, mashed or baked and is equally at home in soups, curries, stews, salads and classic pumpkin scones. Its versatility and reliable eating quality have helped make it a staple of Australian kitchens.

Despite the traditional Australian name “Jap”, Kent pumpkins are not simply a modern Japanese kabocha variety. Pumpkins of this general type have a complicated history, with related Cucurbita moschata forms recorded in the United States during the 19th century before becoming firmly established in Australian cultivation. Today, Kent is increasingly used as the preferred common name.

As a Cucurbita moschata, Kent is particularly well adapted to warm conditions and performs reliably in many of Australia’s hotter growing regions. Plants are vigorous trailing vines and require plenty of room to spread.

Mature fruits have good keeping qualities. Allow pumpkins to ripen fully on the vine and cure them after harvest for the best flavour and storage potential.

Pumpkins originated in the Americas and have been cultivated for thousands of years before spreading throughout the world. Cucurbita moschata includes many pumpkins particularly well adapted to warm and humid climates and is valued for its flavour, productivity and storage qualities.

Approximately 8 seeds per packet

When to Plant (Australia)

Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil, or raise seedlings in trays or pots for transplanting. In frost-prone climates, wait until all danger of frost has passed and the soil has warmed before planting outside.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest when the fruit has developed its mature grey-green colouring, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before moving them to a cool, dry storage area.

Maturity: approximately 110 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Kumi Kumi Seeds

$3.90

Cucurbita pepo

Kumi Kumi, also known as Kamo Kamo, is a traditional New Zealand heirloom Pumpkin or squash producing distinctive round, heavily ribbed fruits. Vigorous, hardy and productive, it is particularly valued because the fruit can be harvested at two very different stages, as a tender summer squash when young or as a mature storage pumpkin.

Young green fruits can be picked and cooked much like zucchini, with tender skin and mild flesh. Slice them into stir-fries, grill or sauté them, grate into fritters or add to soups and curries. Left to mature, the rind becomes extremely hard and changes from green towards yellow-orange, while the flesh develops a denser texture and fuller pumpkin flavour suitable for roasting, baking and soups.

Kamo Kamo has a strong association with Māori food culture in Aotearoa New Zealand and has been grown there for generations. The name is commonly applied to these distinctive ribbed squash, which became an established part of New Zealand home gardening and cooking.

The exceptionally hard shell of fully mature fruit also has a practical use. Once the flesh and seeds have been removed and the shell thoroughly dried, the sturdy rind can be used to make decorative bowls and containers.

Plants are fast-growing, sprawling vines and perform best with plenty of room to spread. As a Cucurbita pepo, Kumi Kumi grows readily in warm conditions but also performs well across cooler temperate regions provided it is planted after frost.

Approximately 10 seeds per packet

When to Plant (Australia)

Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Sow approximately 20–30 mm deep directly into warm, prepared soil, or raise seedlings in pots or trays for transplanting. In frost-prone climates, wait until all danger of frost has passed and the soil has warmed before planting outside.

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and provide plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

For use as a summer squash, harvest fruits while young, green and tender. Regular picking encourages continued production. For mature pumpkins, leave fruits on the vine until the skin has fully hardened and developed its mature colouring and the stem begins to dry.

Cut mature fruit from the vine with a section of stem attached and cure in a warm, dry, well-ventilated position before storing.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Kuri Red Seeds

$4.20

Cucurbita maxima

Kuri Red, also known as Baby Red Hubbard, is a beautiful small winter Pumpkin producing distinctive teardrop-shaped fruits with smooth, vivid reddish-orange skin. Fruits generally weigh around 2–4 kg, making them a convenient size for the kitchen while still providing plenty of dense, richly flavoured flesh.

The orange flesh is smooth, sweet and notably nutty, with a characteristic flavour often compared to chestnuts. This quality is reflected in its French name Potimarron, combining potiron, meaning pumpkin, with marron, meaning chestnut. The fine, relatively dry flesh is excellent roasted, mashed or puréed and particularly good in soups, pies, baking and gnocchi.

Red Kuri belongs to the Hubbard group of Cucurbita maxima and has an interesting international history. Its ancestry is associated with squash introduced to Japan following European contact, where distinctive Japanese selections subsequently developed. Red Kuri types later became particularly popular in France and other parts of Europe, where Potimarron remains a much-loved culinary pumpkin.

One of its culinary advantages is the relatively thin skin, which softens considerably during cooking and can often be eaten along with the flesh, particularly when the pumpkin is roasted or used in soups.

Plants are vigorous trailing vines and appreciate fertile soil, consistent moisture and plenty of sunlight. Mature fruits also have good keeping qualities, with their flavour often improving after a short period of curing and storage.

Approximately 12 seeds per packet

When to Plant (Australia)

Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and provide plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest when fruits have developed their full reddish-orange colour, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before storing in a cool, dry place with good airflow.

Maturity: approximately 90–95 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Musquee De Provence Seeds

$3.90

Cucurbita moschata

Musquée de Provence is a magnificent old French heirloom Pumpkin producing large, deeply ribbed, flattened fruits that mature to a warm tan or rich terracotta-brown. Fruits typically weigh around 3–6 kg and contain thick, deep orange flesh with a smooth texture and pleasantly sweet, rich flavour.

The dense flesh is excellent roasted or baked and works beautifully in soups, purées, curries, pies and other savoury or sweet dishes. Its substantial ribs also make the pumpkin particularly striking when cut into wedges for roasting.

Musquée de Provence originates from Provence in southern France, where it became a traditional market and culinary variety. It is also known as Muscade de Provence, referring to its musky or aromatic character. The deeply ribbed fruits were traditionally sold in French markets either whole or cut into large wedges, displaying the intensely coloured flesh within.

The fruits begin green and gradually mature through shades of buff and bronze to their characteristic tan-brown colouring. Mature pumpkins have excellent keeping qualities and can be stored for many months when properly cured.

As a Cucurbita moschata, Musquée de Provence enjoys warmth and has good tolerance of hot conditions. Plants are vigorous, sprawling vines and require plenty of space, particularly given the size and weight of the mature fruit.

Pumpkins originated in the Americas and have been cultivated for thousands of years before spreading throughout the world. Cucurbita moschata subsequently became particularly important in warmer regions, where numerous distinctive local varieties were selected for flavour, productivity and storage.

Approximately 8 seeds per packet

When to Plant (Australia)

Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and provide plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest when fruits have developed their mature tan to brown colouring, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before storing in a cool, dry place with good airflow. Properly cured fruits have excellent long-term storage potential.

Maturity: approximately 125 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Pennsylvania Dutch Crookneck Seeds

From $3.90

Cucurbita moschata

Pennsylvania Dutch Crookneck is a remarkable American heirloom Pumpkin producing very large fruits with long, curved necks and a swollen seed cavity at the base. Beneath the tan skin is thick, deep orange flesh with a rich, sweet and distinctly nutty flavour.

The long solid neck contains very few seeds, providing an unusually generous amount of usable flesh and making the fruit particularly convenient for cooking despite its impressive size. The dense, smooth flesh is superb roasted or baked and excellent for soups, purées, pies, pumpkin bread and other sweet or savoury dishes.

This old variety has a strong association with Pennsylvania Dutch and Amish farming communities, where it has been maintained for generations as a productive food and storage crop. Its excellent flavour, large yield of flesh and ability to keep well made it particularly valuable for winter cooking.

Pennsylvania Dutch Crookneck is also historically important as one of the old crookneck Cucurbita moschata types from which the modern Butternut squash was developed. Butternut retained the characteristic long, fleshy neck and small seed cavity while being selected for a more compact and manageable fruit.

Plants are vigorous, sprawling vines requiring plenty of space and a long growing season. As a Cucurbita moschata, they appreciate warmth and perform particularly well in warm climates.

Mature fruits have excellent keeping qualities. Their thick skin and dense flesh allow properly cured pumpkins to remain useful for months after harvest.

Approximately 10 seeds per packet

When to Plant (Australia)

Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and provide considerable additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Allow the fruits to mature fully on the vine. Harvest when the tan rind has hardened and the stem begins to dry, cutting the fruit from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before storing in a cool, dry place with good airflow.

Maturity: approximately 130 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Queensland Blue Seeds

From $3.90

Cucurbita maxima

Queensland Blue is a classic Australian heirloom Pumpkin producing large, deeply ribbed fruits with distinctive dark slate-blue to grey skin. Beneath the tough rind is dense, deep orange flesh with an excellent sweet, rich pumpkin flavour.

The firm, relatively dry flesh holds its shape beautifully during cooking and is particularly good for roasting. It is equally suited to soups, curries, stews, mash, pies, baking and traditional pumpkin scones. Its combination of flavour, texture and generous fruit size has made Queensland Blue an enduring favourite in Australian kitchens.

Developed in Australia and closely associated with Queensland, this variety became an important home garden and market pumpkin. Its thick, hard skin made it particularly valuable in the days when produce needed to withstand handling, transport and extended storage without refrigeration.

Queensland Blue is also an excellent keeper. When fruits are allowed to mature fully on the vine and are properly cured after harvest, they can be stored for many months. The hard rind protects the dense flesh within and made varieties like this especially valuable as a dependable household food crop.

Plants are vigorous, sprawling vines and require plenty of room to grow. As a Cucurbita maxima, Queensland Blue appreciates warm growing conditions but performs particularly well across temperate and subtropical Australian regions.

Pumpkins originated in the Americas and have been cultivated for thousands of years before spreading throughout the world. Australian growers subsequently developed and maintained distinctive varieties suited to local conditions, with Queensland Blue becoming one of the country’s best-known heritage pumpkins.

Approximately 20 seeds per packet

When to Plant (Australia)

Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–2 m between plants and provide plenty of additional room for the vigorous vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest when the fruits have developed their characteristic slate-blue to grey colour, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before storing in a cool, dry place with good airflow. Properly matured and cured Queensland Blue pumpkins have excellent keeping qualities.

Maturity: approximately 100–140 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Pumpkin Small Sugar Seeds

From $3.90

Cucurbita pepo

Small Sugar, also known as New England Pie, is a classic American heirloom Pumpkin producing manageable, flattened globe-shaped fruits with smooth orange skin. Fruits can reach approximately 30 cm across and are renowned for their thick, sweet flesh and excellent culinary quality.

The yellow to deep golden flesh is dense, smooth and notably low in stringiness, making Small Sugar particularly well suited to purées and baking. It has long been regarded as one of the finest pumpkins for traditional pumpkin pie, but is equally delicious roasted, mashed or used in soups, breads, muffins and other sweet or savoury dishes.

Small Sugar has been grown in North America since at least the 19th century and is closely associated with traditional New England cooking. Unlike the large pumpkins grown primarily for carving or exhibition, it was selected specifically as an eating pumpkin, with manageable fruit, thick flesh and good sweetness.

Its compact fruit size is also practical for the home kitchen, as a single pumpkin can be used without producing the enormous quantity of leftover flesh associated with larger storage varieties.

As a Cucurbita pepo, Small Sugar belongs to the same diverse species as zucchini, many summer squashes and numerous ornamental gourds. Plants are vigorous trailing vines and perform best in warm soil, full sun and fertile growing conditions.

Approximately 10 seeds per packet

When to Plant (Australia)

Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Grow in full sun in rich, fertile, well-drained soil. Allow approximately 1–1.5 m between plants and provide additional room for the vines to spread.

Keep plants consistently watered during active growth, flowering and fruit development. Water deeply at soil level where possible rather than regularly wetting the foliage.

Harvest when fruits have developed their mature orange colour, the rind has hardened and the stem begins to dry. Cut from the vine with a generous section of stem attached.

Cure mature pumpkins in a warm, dry, well-ventilated position before storing in a cool, dry place with good airflow.

Maturity: approximately 80–118 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

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Perennials

by Eden Seeds on Oct 22 2025

Perennials: The Lasting Gems of the Garden Perennials are the garden’s workhorses – they return year after year, bringing beauty, consistency, and value to every space. Unlike annuals, which need replanting each season, perennials establish themselves over time, enhancing soil, attracting pollinators, and offering ongoing harvests. Here’s a guide to some standout perennials that will bring life, flavour, and colour to your garden for years to come. Artichoke Artichoke adds striking texture to the garden with its impressive foliage and edible flower buds, while also offering medicinal benefits, commonly used to support liver health and aid digestion. If you don't eat the flowers while they're still tight buds, and leave them to enter their full purple majesty, they are a sight to behold. Asparagus One of the few perennial vegetables, asparagus rewards patience. It takes a couple of years to establish, but the payoff is tender, flavourful spears each spring. Asparagus loves full sun and thrives in well-draining, slightly acidic soil. It also pairs well with companion plants like tomatoes and basil, which help deter pests. Comfrey Comfrey is a versatile garden ally, loved by herbalists and permaculture enthusiasts. Its deep roots mine nutrients from the soil, making it an excellent addition for garden beds as green manure or mulch. A nutrient rich compost tea can be made by soaking its leaves in water, and has traditional medicinal uses as a compress for bruises, sprains and breaks among other remedies. Comfrey grows well in partial to full sun and moist, fertile soil. Coreopsis Coreopsis, also known as tickseed, is a tough, cheerful flower that blooms in bright yellow or red hues, adding vibrancy to any garden. It’s low-maintenance, drought-resistant, and ideal for sunny spots. Pollinators love it, making it a wonderful companion plant. Dahlia Dahlias offer breathtaking blooms in an array of colours, from pastel pinks to vibrant reds. While technically a tuber that needs to be lifted in colder climates, it can survive in-ground in milder zones. Dahlias love sunny spots and soil rich in organic matter. Dahlia is also an edible plant! Echinacea Also known as coneflower, echinacea is both a medicinal powerhouse and ornamental favourite. Its daisy-like flowers attract bees and butterflies, while its roots have immune-boosting properties. Plant echinacea in full sun and well-draining soil, and it will reward you with beauty and usefulness year after year. Mullein Often acting as a permanent resident through self-seeding, Mullein is a statuesque plant known for its soft, velvety leaves and tall yellow flower spikes. It is a staple in the medicinal garden, traditionally used to support respiratory health and soothe the chest. Goji Berry Goji berries are packed with antioxidants and thrive as a low-maintenance shrub in a sunny spot with well-drained soil. Though not a quick-yielding plant, this drought-tolerant perennial offers small, tangy berries rich in nutrients, making it a worthy addition to the garden. Holy Basil Also known as Tulsi, holy basil is revered for its medicinal properties. This herb prefers sunny conditions and slightly moist soil. It has a graceful, bushy growth habit with aromatic leaves and delicate purple flowers, creating a lush, lively presence that enhances aesthetic appeal in your garden. Holy basil’s leaves can be harvested for tea, adding a wellness boost to your garden’s bounty. Lavender This fragrant herb is a perennial classic with its silvery foliage and purple blooms. Lavender thrives in hot, dry conditions and well-draining soil, making it ideal for low-water gardens. It’s a natural pest repellent, attracts pollinators, and can be harvested for culinary or medicinal uses. Passionfruit Not only a delicious fruit, but also a climbing perennial that adds lush greenery to your garden. Passionfruit loves warm, sunny conditions and fertile, well-draining soil. With proper care, this climber can produce a prolific crop of juicy, tangy fruits – perfect for refreshing summer treats. Will happily adorn an arch, trellis or other vertical climbing surface and offers an abundance of eye catching flowers before the delicious fruit. Rosemary Along with many other aromatic herbs like Mint, Thyme, and Sage, Rosemary stands out with its hardy, evergreen nature and versatile uses—not only enhancing culinary dishes and garden aesthetics but also offering medicinal benefits, known to boost memory, improve circulation, and relieve stress when used in teas, tinctures, and aromatherapy. Salvia A pollinator magnet, salvia’s vibrant flowers are a garden staple. Salvia is hardy, easy to care for, and offers visual interest throughout the growing season. It thrives in well-draining soil and full sun, adding a touch of resilience and beauty to beds, fencelines and garden borders. There are multitude of colourful salvia varieties to choose from including blue, purple, white, pink, salmon, burgundy and red. Strawberry A sweet perennial favourite! Strawberries spread quickly, covering the ground with glossy leaves, white flowers, and, of course, delicious red fruit. They grow best in well-draining soil with plenty of organic matter and a sunny spot. Be prepared to protect your crop from eager birds and slugs. Wormwood Wormwood is an aromatic herb known for its feathery silver leaves and natural pest-repelling qualities. It thrives in poor soil and dry conditions, making it a hardy choice for borders and forgotten corners. Avoid planting near edibles as its strong scent can interfere with other plants. Yarrow Yarrow is a hardy, drought-tolerant perennial with clusters of small, white or colourful flowers. It’s great for poor soil and provides medicinal benefits for herbalists. Yarrow’s high pollen production makes it a valuable resource for pollinators and beneficial insects and goes great in bouquets of cut flowers. Why Plant Perennials? Perennials provide structure, continuity, and character to your garden, making them valuable for any gardener seeking a low-maintenance, eco-friendly setup. With proper planning, these plants will create a sustainable ecosystem, offering yields, beauty, and biodiversity benefits that can transform any garden into a thriving, lively space. There are many many more marvellous perennial plants not mentioned here, a quick tip is typing "perennial" into our search bar and they will pop up. Also good to mention that some plants act as perennials in one climate while dying off in the cold of deep winter or heat of high summer in other climates. It's always good to experiment with your own growing conditions and see what happens - one of the myriad joys of gardening - it's full of interesting observations and lessons in science. At the end of the day, just go out there, get dirty, and have some fun. See you in the garden!

Seed Mosaic Art

by Eden Seeds on Oct 22 2025

Seeds, those tiny vessels of life, are more than just the starting point for our food and flowers—they’ve also inspired breathtaking works of art. Across the globe and throughout history, seed mosaics have served as a vibrant expression of human creativity, cultural heritage, and the deep connection between people and the natural world. From ancient traditions to contemporary showcases, this unique art form celebrates the beauty and diversity of seeds in stunning ways. A History Rooted in Nature Seed mosaics (sometimes referred to as Crop Art) have ancient origins, with seeds used in decorative crafts by cultures worldwide. Indigenous communities often incorporated seeds into ceremonial designs, reflecting themes of growth, life, and fertility. Seeds were often chosen for their symbolic meanings: wheat symbolised abundance, sunflower seeds loyalty, and other seeds were selected for their ties to prosperity and life cycles. In Europe, seed mosaics became a feature of harvest festivals, where grains and seeds were arranged into intricate displays to celebrate abundance and give thanks for the land’s bounty. In the 19th century, seed mosaics gained prominence in the United States, particularly in the Midwest. Farmers and artists began crafting intricate designs with seeds, grains, and legumes, showcasing the region’s agricultural pride. Many designs incorporated geometric patterns inspired by mathematics, reflecting a sense of balance and harmony that was often considered sacred in ancient cultures. These mosaics became highlights at agricultural fairs, blending art and local heritage in a unique and captivating way. The Corn Palace: A Monument to Seed Mosaics No conversation about seed mosaics is complete without mentioning the iconic Corn Palace in Mitchell, South Dakota. This architectural wonder has celebrated seed mosaics since 1892, when the first Corn Palace was built to showcase the area's rich agricultural heritage. Each year, the palace is reimagined with new murals made entirely of corn, grains, and other natural materials, designed by talented local artists. https://en.wikipedia.org/wiki/Corn_Palace These murals require about 325,000 ears of corn in a palette of colours like red, brown, black, yellow, and white. The designs are drawn by hand before being "painted" with corn and grains, essentially creating a giant outdoor mosaic. Themes range from historical and cultural scenes to whimsical and local pride, making the Corn Palace a living gallery that attracts visitors from around the world. Seed Mosaics at Agricultural Fairs Seed mosaics are also a beloved tradition at agricultural fairs, particularly in states like Minnesota, where crop art competitions are a highlight. Artists meticulously sort and glue thousands of seeds to boards, crafting everything from portraits of public figures to satirical commentary on current events. These mosaics celebrate the artistry of individuals and the agricultural abundance of the region. Modern Seed Mosaics and Sustainability Beyond fairs and festivals, modern seed mosaics have become a platform for environmental awareness and education. Some artists collaborate with seed banks to use rare or heirloom seeds in their work, promoting the preservation of endangered plant varieties. Seed mosaics have even found their way into branding and advertising, showcasing agricultural products in a visually striking and eco-conscious way. This art form is inherently sustainable; the seeds and grains used are biodegradable, and many traditional seed mosaics were designed to be composted or scattered after their display, symbolising the cyclical nature of life. Interactive installations, where communities come together to complete a seed mural, have also become popular, blending art, education, and engagement with agriculture. Creating Your Own Seed Mosaic If the Corn Palace or a state fair inspires you, seed mosaics are a wonderful way to connect with nature and your own innate creativity. Gather seeds like lentils, beans, or corn in various shapes and colours, and experiment with designs on a sturdy surface. Start with something simple, like a floral or geometric pattern, and embrace the meditative process of placing seeds into something uniquely your own. --- Whether you’re marvelling at the grandeur of the Corn Palace, exploring the artistry of fairs, or crafting your own seed mosaic, this timeless art form connects us to the land and reminds us of the incredible possibilities contained in even the tiniest seed. From its rich history to its modern reinvention, seed mosaics continue to celebrate the beauty of nature, the creativity of people, and the enduring ties between them.

Summer Superstars

by Eden Seeds on Oct 22 2025

Permaculture Plants That Thrive in the Heat When summer’s heat is bearing down, it’s not just our water bottles that need refilling—our gardens do too. But with the right permaculture plants, your garden can thrive in the heat while also supporting the health of your soil. These resilient powerhouses do more than survive the sun; they actively build fertility through a practice called chop-and-drop composting and, in some cases, supercharge soil with nutrient-dense compost teas. Permaculture Explained: Permaculture is a sustainable design system that mimics natural ecosystems to create self-sufficient, regenerative environments. Rooted in ethics of care for the earth, people, and fair sharing of resources, permaculture integrates plants, animals, water, and soil in a way that reduces waste, increases biodiversity, and enhances food security. It’s about working with nature, not against it—designing systems that thrive with minimal human intervention. What is Chop-and-Drop Composting? Think of it as nature’s way of mulching on autopilot. Instead of pulling plants out and tossing them on the compost heap, you simply cut them back and drop the cuttings right where they grew. The leaves, stems, and foliage decompose in place, feeding the soil with organic matter, suppressing weeds, and locking in moisture—all without you lifting a fork. It’s lazy gardening at its finest. Leaving roots in the ground after harvesting has multiple benefits. It keeps the soil structure intact, preventing erosion and compaction. As roots decompose, they feed soil microbes and fungi, creating a rich, fertile environment. Root channels also improve water infiltration, encouraging healthier, more resilient soil for future crops. It’s nature’s way of self-renewal. If you want to supercharge your garden’s soil fertility, These summer-hardy permaculture plants are the perfect place to start: 🌿 1. Tree Lucerne (Tagasaste)Tree Lucerne is a fast-growing, drought-tolerant permaculture champion with deep roots that draw up nutrients and improve soil health. Known for its nitrogen-fixing abilities, it enriches the soil for nearby plants while producing a steady supply of lush foliage for chop-and-drop mulch. More than just mulch! Tree Lucerne is a high-protein fodder crop for livestock like chickens, goats, and cattle, making it an essential player in integrated farm systems. It boosts soil fertility, provides shade and shelter for understory plants, and offers nectar to support local pollinators. Its deep root system stabilises soil and increases water infiltration, making it a valuable ally for regenerative growing systems. 🌿 2. Mulberry (Morus spp.) Yes, mulberries give you delicious jammy fruit, but they also deliver leafy green abundance. Their large leaves break down quickly as mulch, and they can be pruned regularly for chop-and-drop material. Their roots stabilise soil, making them a win-win for gardeners and wildlife alike. Did you know? Mulberry leaves are a high-protein stock feed for chickens, pigs, and even livestock. They’re a nutrient-dense supplement that can be harvested fresh and fed directly to animals, reducing your reliance on commercial feed. 🌿 3. Queensland Arrowroot (Canna edulis) Queensland Arrowroot is a tropical superstar, thriving in summer heat with rapid growth and dense, leafy foliage perfect for chop-and-drop composting. It’s a fast, reliable source of green biomass that breaks down quickly to nourish the soil. Not your average green waste! Queensland Arrowroot is a multi-functional wonder. Its starchy rhizomes are edible and can be cooked like potatoes or ground into flour. The large leaves provide nutritious fodder for pigs, chickens, and livestock, while its strong, upright growth acts as a natural windbreak, protecting more delicate crops. Beneath the surface, its roots help loosen compacted soil, improving water infiltration and supporting soil microbial life. 🌿 4. Pigeon Pea (Cajanus cajan) Pigeon pea is like having a living fertiliser factory in your garden. This legume fixes nitrogen into the soil, grows rapidly in summer, and produces an abundance of pea pods for you and the birds. Living mulch and more! Pigeon pea is an important food crop in Indian cuisine, where it’s known as 'toor dal' or 'arhar dal'. The dried peas are cooked into hearty stews, soups, and curries, providing a rich source of protein in vegetarian diets. Its edible green pods can also be eaten fresh, much like green beans. 🌿 5. Comfrey (Symphytum officinale) Comfrey is famous for its deep taproot that draws up hard-to-reach minerals. Its leaves are packed with potassium, calcium, and other trace nutrients, making it the MVP of chop-and-drop mulch. Cut it back frequently in summer to feed your soil and watch your garden thrive. Beyond the basics! Comfrey has a rich history as a herbal medicine. Its leaves and roots have been used for centuries to support wound healing, reduce inflammation, and soothe muscle strains. The plant contains allantoin, a compound believed to promote cell regeneration. While it’s not recommended for internal use due to potential toxicity, it remains a key herb in natural skin care and topical remedies. But comfrey doesn’t just do its magic on the ground—it can also be transformed into a powerhouse Comfrey Compost Tea. 🌿 6. Acacia spp. Acacias are nitrogen-fixing champions that bring a lot to the table. They’re hardy, drought-tolerant, and able to withstand intense summer heat. Their foliage can be used for chop-and-drop mulch and livestock feed, while their roots improve soil fertility below ground. 🌿 7. Purslane. Often mistaken for a common weed, Purslane is a succulent permaculture powerhouse. It thrives in the hottest, driest parts of the garden, acting as a "living mulch" that protects the soil surface from the sun while its deep taproot breaks up compaction. A nutritional superstar! Purslane is one of the richest plant sources of Omega-3 fatty acids and is packed with vitamins. Its crunchy, lemony leaves are delicious in summer salads, and because it is so resilient, it provides fresh greens when other lettuces have wilted in the heat. Mulch makers and more! Acacia species play an important role in Australian bush food culture. The seeds of certain Acacia species (commonly called wattle seeds) are edible and have been a traditional food source for Indigenous Australians for thousands of years. Today, roasted and ground wattle seeds are prized for their nutty, coffee-like flavour and are used in baking, biscuits, bread, and even ice cream. They’re nutrient-dense, high in protein, and a symbol of Australian native cuisine. 🍵 How to Make Comfrey Compost Tea If your plants need a mid-season boost, comfrey compost tea is liquid gold for the garden. Packed with potassium, nitrogen, and trace minerals, it acts like a natural fertiliser for fruiting and flowering plants. Here’s how to brew your own batch: You’ll Need A large bucket or container (with a lid if possible) Fresh comfrey leaves (a good-sized bundle) Water (just enough to cover the leaves) Instructions 1️⃣ Chop the Leaves – Harvest a bundle of fresh comfrey leaves and roughly chop them to increase surface area.2️⃣ Fill the Bucket – Place the chopped leaves in your container and cover them with water. Weigh them down with a brick or stone to keep them submerged.3️⃣ Cover and Wait – Put a lid on it and leave it to steep for 2-4 weeks. It will smell—badly—so keep it somewhere away from your house!4️⃣ Strain the Liquid – After a few weeks, strain out the leaves and keep the liquid. The leftover leaves can go into your compost.5️⃣ Dilute and Use – The resulting liquid is very strong. Dilute it at a ratio of 1 part comfrey tea to 10 parts water. Pour it around the base of plants or use it as a foliar spray. This powerful DIY fertiliser can be used to boost flowering plants, fruiting trees, and any crops that need a quick mineral boost. How to Get the Most From These Plants 1️⃣ Chop Often – Regular pruning encourages fresh growth and keeps a steady supply of mulch material coming.2️⃣ Drop Strategically – Lay pruned material around the base of fruit trees, in garden beds, or wherever you need to build up organic matter.3️⃣ Layer It Up – Combine with dry, carbon-rich materials like dry leaves for a balanced decomposition process.4️⃣ Brew Your Tea – Use comfrey tea as a natural, mineral-packed liquid fertiliser to fuel flowering and fruiting plants. By incorporating these hard-working summer plants into your garden, you’ll boost soil health, reduce the need for store-bought mulch, and create a resilient system that thrives in the heat. With chop-and-drop composting, edible crops, animal feed, and DIY compost teas, you can harness the power of nature to do the heavy lifting for you. Which of these plants do you already have in your garden? Or which one’s going on your wish list? 🌱

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