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Cucurbita maxima
Jaune Gros de Paris, meaning “Large Yellow of Paris”, is a large French heirloom pumpkin producing impressive, deeply ribbed fruits that mature to a rich golden-yellow. The thick flesh is sweet and richly flavoured, making it particularly good for soups, roasting, baking and purées.
Traditionally associated with the market gardens around Paris, this old French variety was grown for its large size, excellent eating quality and ability to keep through the colder months. Mature fruits store well when properly cured, making it a useful winter pantry pumpkin as well as a striking garden variety.
Plants form vigorous trailing vines and need plenty of room to spread. Grow in rich soil with good moisture through flowering and fruit development, then allow fruits to mature fully on the vine. Harvest once the skin has hardened and the stem begins to dry.
Seed count: approximately 5–12 seeds per gram.
Approximately 8 seeds per packet.
When to Plant (Australia)
Tropics: February–September
Subtropics: August–February
Mild climates: September–December
Cold climates: October–December, after frost risk has passed
Planting / Sowing
Sow approximately 2–3 cm deep directly where plants are to grow once the soil has warmed, with an ideal soil temperature of approximately 20–32°C. In frost-prone climates, sow after the last frost or start seed under protection for later transplanting.
Space plants approximately 90–120 cm apart with 2–2.5 m between rows. Grow in full sun in rich, fertile, well-drained soil and maintain consistent moisture during active growth and fruit development. For seed saving, grow only one compatible Cucurbita maxima variety within the isolation area to reduce cross-pollination.
Maturity: approximately 105–140 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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.
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.
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
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.
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.
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
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.
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.
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
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 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.
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
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.
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.
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
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 1–1.5 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.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita pepo
Sweet Dumpling is a charming small-fruited Pumpkin producing individual-sized fruits with creamy ivory skin beautifully striped and mottled with dark green. Fruits typically weigh around 200 g and contain sweet, tender orange flesh with a rich flavour that makes this an excellent small culinary pumpkin.
The convenient size makes Sweet Dumpling particularly good for baking whole or halving and stuffing. The flesh becomes soft, sweet and creamy when roasted and pairs beautifully with grains, herbs, cheeses, nuts or savoury fillings. It can also be used in soups, curries, mash and baking.
The thin skin becomes tender when cooked and can generally be eaten along with the flesh, particularly when the fruits are roasted. This makes Sweet Dumpling an easy pumpkin to prepare with very little waste.
Plants are relatively compact and bushy compared with many sprawling winter pumpkins, making them particularly useful for smaller vegetable gardens and raised beds. Despite their modest size, plants are productive and can carry multiple small fruits.
Mature fruits also have useful keeping qualities, storing for approximately 3–4 months under suitable conditions. Allow them to mature fully before harvest and cure them carefully to maximise storage life.
As a Cucurbita pepo, Sweet Dumpling belongs to the diverse species that also includes zucchini, many summer squashes, Delicata and numerous ornamental gourds.
Approximately 15 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 80 cm–1 m between plants. Although more compact than many pumpkin varieties, provide sufficient room for plants to spread comfortably.
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 cream and dark green colouring, the rind has hardened and the stem begins to dry. Cut from the plant with a 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 can store for approximately 3–4 months.
Maturity: approximately 83–100 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita maxima
Turkish Turban is one of the most distinctive heirloom pumpkins, producing heavily ribbed, striped orange fruits up to approximately 30 cm across. Each develops its characteristic raised central “turban” or cap, often dramatically patterned in orange, cream, green and red.
Documented by the mid-19th century, Turkish Turban was described in England by 1845, where its extraordinary appearance saw it regarded largely as an ornamental curiosity. Despite its decorative reputation, the firm golden flesh is edible and pleasantly sweet, making it useful for roasting, soups, baking and purées.
Plants form vigorous trailing vines and produce hard-skinned fruits that keep well once fully mature. The spectacular fruits are excellent for autumn displays, but unlike purely ornamental gourds, they can head to the kitchen afterwards.
Seed count: approximately 5–12 seeds per gram. Approximately 8 seeds per packet.
When to Plant (Australia)
Tropics: February–September
Subtropics: August–February
Mild climates: September–December
Cold climates: October–December, after frost risk has passed
Planting / Sowing
Sow approximately 2–3 cm deep directly where plants are to grow once the soil has warmed, with an ideal soil temperature of approximately 20–32°C. In frost-prone climates, sow after the last frost or start seed under protection for later transplanting.
Space plants approximately 90–120 cm apart with 2–2.5 m between rows. Grow in full sun in rich, fertile, well-drained soil and maintain consistent moisture during active growth and fruit development. Harvest once the skin has hardened and the stem begins to dry.
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.
Cucurbita moschata
Violina is a spectacular rare Italian heirloom Pumpkin named for its distinctive violin-like shape. A large butternut type, it produces elongated fruits with a bulbous base, wrinkled tan skin and exceptionally thick, deep orange flesh. Mature fruits can weigh approximately 9–16 kg.
The flesh is dense, sweet and richly flavoured, with a smooth texture and relatively small seed cavity compared with the generous amount of usable flesh. It is superb roasted, where its sweetness intensifies, and is equally good in soups, risotto, gnocchi, ravioli, purées, baking and other traditional pumpkin dishes.
Often known as Violina Rugosa or Violina Rugosa Butternut, this Italian variety takes its name both from its violin-like form and its characteristically wrinkled or rugose skin. It is particularly associated with northern Italian cooking, where richly flavoured winter squash are used extensively in pasta fillings, risotti and gnocchi.
Violina is an excellent storage pumpkin. The fruits should be allowed to mature fully on the vine, then harvested with approximately 6 cm of stem attached. Cure the pumpkins in a warm, sunny, dry position before moving them into storage. During curing and storage the flavour and sweetness can continue to develop.
As a Cucurbita moschata, Violina thrives in warm conditions and develops vigorous trailing vines. Its substantial fruits and long growing season mean plants benefit from fertile soil, consistent moisture and plenty of room to spread.
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.
Allow fruits to mature fully on the vine. Harvest when the tan rind has hardened and the stem begins to dry, cutting each pumpkin with approximately 6 cm of stem attached.
Cure harvested pumpkins in a warm, sunny, dry and well-ventilated position before moving them to a cool, dry storage area with good airflow.
Maturity: approximately 100–110 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita moschata
Waltham Butternut is a popular heirloom producing pear-shaped fruits up to 22 cm long and around 2 kg in weight. The light orange flesh is dry, smooth and richly flavoured with a sweet, nutty taste, making it excellent for roasting, soups, purées and baking. With a small seed cavity and vigorous vines, this reliable variety performs well across Australia and is an excellent keeper, storing for several months after harvest.
Approximately 7–9 seeds per gram
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: April to August (dry season)
Subtropics: September to January
Mild climates: September to December
Cold climates: October to December
Planting / Sowing
Sow seed 20–30 mm deep into fertile, well-drained soil in full sun after the danger of frost has passed. Space plants 1–1.5 m apart with 2–3 m between rows to allow room for the vigorous vines. Water consistently during flowering and fruit development. Harvest after approximately 83–115 days when the rind is firm and the stem begins to dry. Cure harvested fruit in a warm, airy place for 10–14 days before storing to maximise keeping quality.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita moschata
Waltham Butternut is a popular heirloom producing pear-shaped fruits up to 22 cm long and around 2 kg in weight. The light orange flesh is dry, smooth and richly flavoured with a sweet, nutty taste, making it excellent for roasting, soups, purées and baking. With a small seed cavity and vigorous vines, this reliable variety performs well across Australia and is an excellent keeper, storing for several months after harvest.
Approximately 7–9 seeds per gram
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: April to August (dry season)
Subtropics: September to January
Mild climates: September to December
Cold climates: October to December
Planting / Sowing
Sow seed 20–30 mm deep into fertile, well-drained soil in full sun after the danger of frost has passed. Space plants 1–1.5 m apart with 2–3 m between rows to allow room for the vigorous vines. Water consistently during flowering and fruit development. Harvest after approximately 83–115 days when the rind is firm and the stem begins to dry. Cure harvested fruit in a warm, airy place for 10–14 days before storing to maximise keeping quality.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Raphanus sativus
Black Spanish Round is a distinctive old heirloom Radish producing large, round to slightly turnip-shaped roots with striking charcoal-black skin and crisp, solid white flesh. Unlike small spring radishes, this is a substantial winter radish valued for its robust flavour, excellent texture and long storage life.
The white flesh is crisp and juicy with a strong, peppery radish flavour that mellows when cooked. Slice or grate it raw into salads and slaws, serve thinly sliced with salt, or pickle for longer keeping. It can also be roasted, braised or added to soups and stews, where cooking softens its pungency and brings out a milder flavour.
Black radishes have a long history in European cultivation, and Black Spanish types were known by the early 19th century, with records predating 1824. Their ability to remain in good condition through winter made them particularly valuable before refrigeration, when reliable storage vegetables were an important part of the cool-season kitchen.
Unlike quick-growing salad radishes, Black Spanish Round is best allowed to develop into a substantial root. The dark outer skin becomes increasingly pronounced as the root matures, contrasting dramatically with the pure white flesh inside.
Plants perform best in cool conditions and loose, fertile soil that allows the roots to expand evenly. Consistent moisture helps maintain tender, crisp flesh and reduces the risk of roots becoming overly pungent or woody.
Approximately 70 seeds per packet
When to Plant (Australia)
Tropics: April–August
Subtropics: March–September
Mild climates: February–October
Cold climates: August–April, avoiding the coldest frozen-soil periods
Planting / Sowing
Sow approximately 10–15 mm deep directly where plants are to grow. Radishes develop quickly and generally do not benefit from transplanting.
Space seeds approximately 5–10 cm apart, thinning seedlings if necessary to give the developing roots sufficient room. Wider spacing will encourage larger, more uniform roots.
Grow in full sun to light shade in loose, fertile, well-drained soil. Avoid fresh manure and heavily compacted or stony soil, which can result in misshapen roots.
Keep soil consistently moist during growth. Irregular watering can reduce root quality, while prolonged hot conditions can encourage excessive pungency and premature flowering.
Harvest once roots have reached a useful size and developed their characteristic black skin. For winter storage, lift mature roots, remove the foliage and store in cool, humid conditions.
Maturity: approximately 53–80 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Raphanus sativus
Champion, also known as Cherry Belle, is a classic quick-growing Radish producing smooth, deep red roots with crisp white flesh. Roots are round to slightly oval and can reach approximately 40 mm across, although they are at their sweetest and most tender when harvested young.
The firm white flesh has a pleasantly mild radish flavour and satisfying crunch. Slice fresh into salads and sandwiches, serve with dips or butter and salt, add to pickles and slaws, or use as a colourful garnish. The young leafy tops are also edible and can be added to salads or cooked as a green.
A dependable garden variety, Champion is valued for its rapid growth, attractive colour and tolerance of cold conditions. It can be sown over a particularly long season in many Australian climates and is ideal for succession sowing, with a small batch planted every few weeks for a continuous harvest.
Radishes are among the oldest cultivated root vegetables, with a long history of cultivation across Asia, the Mediterranean and Europe. Small, rapidly maturing red radishes such as Champion became especially popular as fresh salad vegetables.
Approximately 70 seeds per packet
When to Plant (Australia)
Tropics: April–August
Subtropics: March–September
Mild climates: February–November
Cold climates: August–May
Planting / Sowing
Sow approximately 10–15 mm deep directly where plants are to grow. Radishes develop rapidly and are best direct sown rather than transplanted.
Space seeds approximately 2–3 cm apart, thinning seedlings if necessary to around 5 cm apart as the roots develop. Sow small batches every 2–3 weeks for a continuous supply.
Grow in full sun during cooler weather or light afternoon shade as conditions become warmer. Choose loose, fertile, well-drained soil and avoid fresh manure or heavily compacted ground.
Keep soil consistently moist to encourage rapid, even growth and crisp roots. Allowing plants to dry out or remain in the ground too long can result in roots becoming overly pungent, woody or pithy.
Harvest promptly once roots have reached a useful size and while the flesh remains crisp and tender.
Maturity: approximately 30–35 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Raphanus sativus
China Rose is a beautiful Chinese heirloom winter radish dating back to the 1850s. It produces smooth, rose-coloured roots reaching approximately 15 cm long and 5 cm wide, with crisp white flesh and a mild, sweet flavour that becomes more robust as the roots mature. Excellent eaten fresh, pickled or cooked, this dependable variety performs particularly well in the cooler months.
Approximately 110 seeds per gram
Approximately 100 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to September
Mild climates: February to October
Cold climates: Spring to autumn
Planting / Sowing
Sow seed directly into well-prepared, loose soil, covering with 10–15 mm of soil. Keep the soil consistently moist to encourage rapid, even growth and prevent roots from becoming woody. Thin seedlings to 8–10 cm apart. Harvest after approximately 50–65 days while the roots are firm and crisp.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Raphanus sativus
Crimson Giant is a vigorous, fast-growing Radish producing substantial round roots with rich crimson-red skin and crisp, solid white flesh. Despite its name and ability to grow considerably larger than a standard salad radish, the roots retain excellent texture and are notably resistant to becoming pithy or hollow.
The flesh is crisp, juicy and pleasantly mild, making it excellent sliced fresh into salads and sandwiches, grated into slaws or served simply with butter and salt. Young leaves are also edible and can be used fresh or lightly cooked as a green.
One of Crimson Giant’s most distinctive qualities is its size. While roots can be harvested young like an ordinary radish, they can be left to develop towards apple size while maintaining good eating quality. This makes it a particularly productive choice where gardeners want a larger root without sacrificing tenderness.
An early and relatively heat-resistant variety, Crimson Giant is more forgiving of warming conditions than many small salad radishes. Rapid growth and consistent moisture will still produce the mildest, crispest roots.
Radishes have been cultivated for thousands of years, with their exact origins uncertain but a long history across Asia, the Mediterranean and Europe. Over generations, gardeners selected an extraordinary range of forms, from tiny salad radishes to large winter storage types.
Approximately 70 seeds per packet
When to Plant (Australia)
Tropics: March–September
Subtropics: February–October
Mild climates: February–November
Cold climates: August–May
Planting / Sowing
Sow approximately 10–15 mm deep directly where plants are to grow. Radishes develop rapidly and are best direct sown rather than transplanted.
Space seeds approximately 3–5 cm apart, allowing a little more room than for smaller radish varieties if you intend to grow the roots to their full size. Sow small batches every 2–3 weeks for a continuous harvest.
Grow in full sun during cooler weather or light afternoon shade as conditions become warmer. Choose loose, fertile, well-drained soil and avoid fresh manure or heavily compacted ground.
Keep soil consistently moist to encourage rapid, even growth and crisp roots. Although Crimson Giant has useful heat resistance, the best root quality is still produced under relatively cool conditions with reliable moisture.
Harvest young for smaller, tender salad radishes or allow roots to grow substantially larger. Even at larger sizes, the solid white flesh is notably resistant to becoming pithy or hollow.
Maturity: approximately 25–30 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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